Chickpeas and bits of potato are cooked together in a tomato-and-onion sauce that has been seasoned. The perfect hot curry to accompany any flatbread or rice is potato chickpea masala, a nutritious, flavorful, and protein-rich vegetarian (and vegan!) curry.

Chana aloo, often known as chickpea and potato curry, is a traditional Punjabi meal. In Hindi, “chickpeas and potatoes,” essential components in Indian cuisine, are referred to as “chana aloo.”

The potatoes and chickpeas in this straightforward meatless curry are fragrantly roasted in a mixture of Indian spices. In order to make a thick curry sauce, chopped tomatoes and water (vegetable stock) are added. As the sauce thickens, the tastes also intensify.

The entire recipe can be prepared and cooked in only 30 minutes, making it a terrific choice for a weekday meal. With the added bonus of being healthy, it tastes exactly like food you might find in an Indian restaurant. Furthermore, you can adjust the ingredients and the level of heat to your preferences.

As always, I suggest you read the complete article for useful information included in the blurb. However, you can find the detailed recipe with exact ingredients and step-by-step instructions below!

Why You’ll Love This Chickpea And Potato Masala?

It is naturally gluten-free and vegan. If you want a dish that is both plant-based and gluten-free, you don’t need to make any adjustments.
It isn’t overly spicy (unless you want it to be). This mildly spiced curry is suitable for children. But you may easily change the amount of spice to suit your preferences.
It is wholesome and nourishing.
Chickpeas have a lot of fiber. By lowering cholesterol, fiber lowers the risk of developing heart disease. Fiber totals 9 grams in this curry.
Chickpeas are a good source of plant-based protein and fiber, as well as vitamins and minerals. A good source of vitamin C, vitamin B-6, and potassium also.
Potatoes also contain a substantial quantity of fiber, Vitamins C, B6, Potassium, and Manganese, and fiber.
Tomatoes are also high in the antioxidant lycopene!

Ingredients

Chickpeas – I prepared chickpeas from scratch. You can, however, substitute canned chickpeas if you like. Before adding them to the masala, simply rinse the canned chickpeas.
Potatoes – Any type of potato will work.
Avocado oil – For this dish, I like to use avocado oil, but you could also use your favorite oil
Cumin seeds – These seeds, when toasted, give this potato chickpea curry—a traditional dish in Indian cuisine—a special smokey flavor.
Onions – For this dish, chop the onion as finely as you can. As an alternative, you might finely chop it in a food processor.
Tomato – For the base of an Indian curry, utilize a juicily red tomato type.
Red chili flakes – My favorite ingredient! Bring the perfect heat! Paprika is a suitable alternative.
Curry powder – The base of this curry is dried ground turmeric, coriander, cumin, cayenne pepper, and garam masala. They incorporate hot and smokey elements into this dish, which enhance its flavor.
Dried fenugreek leaves – This curry is incomplete without dried fenugreek leaves, they add this amazing aromatic flavor.
Vegan yogurt – Yogurt is another important ingredient in this recipe. Coconut yogurt is quite different nutritionally from regular yogurt, having little protein or calcium and significantly more fat.
Water – Just enough to form a thick sauce.
Green chilies – Bring an exciting punch to the dish
Salt – Adding salt helps bring the flavors together and complete the dish.

How To Make Potato Chickpea Masala?

In a pan heat some oil, and add cumin seeds.
Fry them up a bit and add chopped onions.
Fry onions until golden brown and add in chopped tomatoes and dried spices.
Sauté until well combined and add in vegan yogurt.
Cook masala a bit and add in boiled chickpeas and boiled mashed potatoes.
Mix it up well in the masala.
Add in some water and cover.
Cover and cook for about 6-8 minutes.
Add in some green chilies and it’s done!
Serve with some fresh salad and rice or flatbread! So yummy…

Serve Potato Chickpea Masala

I enjoy serving potato chickpea masala with jeera rice. To boost the meal’s fiber level, you can substitute brown basmati rice for the white variety. Here’s a timeless recipe for brown basmati rice if you’d rather stick with white rice.

Even Indian flatbreads like roti, paratha, and naan are frequently eaten with chana aloo. Using naan pieces to scoop up the curry will be fun.

Other Foods: Add a side of boondi raita or crunchy cucumber raita for a complete homestyle supper. Try adding aloo gobi or bhindi masala as a vegetable side dish.

Storing Suggestions

Making a large quantity of the recipe is simple to do. It’s a fantastic dish to prepare in advance and store in the fridge. The flavor actually intensifies and improves the next day.

Recipe Tips And Notes

Spices burn quickly, so be sure to keep an eye on them while cooking and avoid overcooking them to prevent the curry from becoming bitter.
Indians eat their curries with the whole spices still in the dish; they simply transfer them to one side of the plate. If you don’t normally do that and prefer your gravy without whole spices, take them out just before serving. The whole spices can alternatively be placed in a tiny muslin cloth and tied, after which you can use them in the dish. When the spices are linked together, removing them is simpler.
Add more mashed chickpeas and potatoes to the curry and boil for a few minutes to create a thicker, creamier gravy. The meal will have a great consistency thanks to the starch released.
Other beans can be used in place of chickpeas to make a dish resembling that.
To give this curry more flavor, you can cook it with vegetable stock rather than water.
To this one Pot curry, you may also add more vegetables for added nutrients, such as cauliflower, carrots, bell peppers, and sweet potatoes. You can also omit the final addition of vegan yogurt.
Adapt the number of spices to your preferences.
When possible, use fresh spices. They have a stronger flavor.
Serve this dish alongside brown rice, millet, quinoa, or any other healthful grain. And don’t forget the plain Greek yogurt and sprouted wheat tortillas/whole wheat naan!

More Curry Recipes

Vegan Potato Curry Recipe
Jackfruit Curry Recipe
Coconut Chickpea Curry
Aloo Gobi Masala (Potato Cauliflower Curry)
Aloo Palak (Potato and Spinach Curry)
Turkey Berry/ Susumba Curry

Frequently Asked Questions

Can This Dish Be Made With Canned Chickpeas?

While canned chickpeas are an option, fresh chickpeas will enhance the flavor of the dish. The canned chickpeas should also be thoroughly rinsed to remove any remaining metallic flavor before being added to the curry.

Can It Be Frozen?

The chickpea and potato curry does freeze well. Allow the curry to come to room temperature before transferring it to a lidded freezer-safe container. For up to a month, freeze.

Can Dried Chickpeas Be Cooked Without A Pressure Cooker?

Yes, it is possible to cook dry chickpeas without using a pressure cooker. However, using a regular pot will result in a longer cooking time—more than an hour. Also, add extra water to the saucepan to cook them.

Will Kids Enjoy This Chickpea And Potato Curry?

This dish is suitable for children because it contains potatoes and chickpeas and is flavorful but not spicy. The potatoes and chickpeas have a solid firmness that is typically palatable even to finicky diners. You can easily cut back on the number of spices if your children are particularly spice-sensitive. Your kids will devour this if you serve it on top of the bread with a small drizzle of yogurt.

Are Canned Chickpeas Healthy?

The nutritional value of canned chickpeas and chickpeas made from dried beans is relatively comparable. Canned chickpeas, however, have a few characteristics that set them apart from homemade chickpeas.

Fewer Calories and Carbohydrates: When compared to freshly cooked chickpeas, canned chickpeas are somewhat lower in calories and carbs.
More Fat: Home-cooked chickpeas have less fat than canned chickpeas.
Less Fiber and Protein: When compared to freshly cooked chickpeas, canned chickpeas have a tad less fiber and protein.
Vitamins and nutrients: Home-cooked chickpeas have 5–10% less folate, iron, iron, phosphorus, copper, zinc, and magnesium than raw chickpeas.
Greater Sodium Content: Home-cooked chickpeas have less sodium than canned chickpeas.
BPA: There is a chance of BPA exposure if you purchase canned chickpeas that aren’t marked as BPA-free. Before using canned chickpeas in a recipe, always rinse them!

Friends, Let me know if you prepare this delicious Potato Chickpea masala! Share your thoughts in the comments. Everyone who reads your thoughts and experiences benefits, including me!

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