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Chole Aloo Curry

Chana Aloo Masala | Chickpeas and Potato Curry Recipe

Chana aloo or Chickpeas potato curry is delicious Indian recipe made with chickpeas and potato. A perfect weeknight dinner chana masala is a Vegan and gluten-free recipe. 
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Course: curry
Cuisine: Indian, indian cuisine
Keyword: chana, Chickpeas, Potato curry
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Author: Rekha Kakkar

Ingredients

  • 300 grams Chickpeas/chana soaked overnight
  • 150 grams Potato/aloo
  • 1 teabag
  • 200 grams potato cubed
  • 150 grams onion ground to paste
  • 300 grams Tomatoes blended to puree
  • 1 tablespoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala powder
  • 1 teaspoon amchoor powder
  • 1 teaspoon anardana powder
  • 1 tablespoon tamarind paste
  • Nutmeg powder 1 pinch
  • 2 bay leaves
  • 1 black cardamom
  • 1 Star anise
  • salt to taste
  • 1 teaspoon Red chilli powder
  • 1 tablespoon peanut oil
  • 1 tablespoon ghee
  • 3-4 green chilli

Instructions

  • In a pressure cooker cook the chickpeas or chana  in 600ml of water, salt and teabag, cook it for 4 whistles or 20 minutes.
  • Switch off the heat and let the steam escape by itself and then release the pressure valve before opening the pressure cooker.
  • When chickpeas are cooking in pressure cooker, you can make a tadka for adding to the chana aloo masala.
  • Heat a frying pan, add 1 tablespoon of peanut oil to the pan, add onion paste along with bay leaf and black cardamom. Fry the paste till it is light brown in colour.
  • Add rest of the spice powders and fry them with onion paste for ½ minute on slow heat.
  • Add tomatoes and tamarind paste and cook everything together for about 6-7 minutes on medium heat, continue stirring in between to prevent the masala from burning.
  • Cook the masala till it starts to leave the sides of the pan and then switch off the heat and transfer the tadka to the pressure cooker in which chickpeas were cooked.
  • Add cubed Potatoes or Aloo
  • Put the pressure cooker lid back on and pressure cook the chana aloo for 10 minutes.
  • Open the lid and in the side take another small tadka pan heat the ghee and immediately add green chilli, switch off the heat and probably cover this pan otherwise sometimes green chilli upon heating tends to split.
  • Pour this ghee chilli mixture after opening the lid of pressure cooker.
  • Serve this delicious, hearty chickpeas and potato curry with whole wheat kulcha or steamed Basmati rice.