Chana aloo masala is a flavorful Indian curry made with chickpeas, potatoes, and spices.
The ingredients are simple and the cooking process is straightforward. Learn the secret to making creamy chana aloo curry, without cream!
You can soak and pressure-cook dry chana or use canned ones.
Step 1: Cook chickpeas
Heat oil in a pan. Saute bay leaf, slit green chili, onion puree and ginger-garlic paste.
Step 2: Make onion tomato gravy
Fry the onion puree until the raw smell disappears and you get a nice aroma. Puree tomatoes and add to the sauteed onion mixture. Stir until most of the moisture evaporates.
Peel and dice a large potato into 1-inch cubes. Once the onion tomato mixture becomes thick, add the diced potato.
Step 3: Cook potatoes with spices
Add chili powder, Kashmiri chili powder/paprika, coriander, turmeric, cumin, garam masala, pepper and salt. Stir for a couple of minutes until combined.
Add water, mix well and bring it to a boil on high flame. Once it starts boiling, cover the pot with a lid. Reduce the flame and cook until the potatoes are cooked.
Take ¼ cup of chickpeas and blend them with ½ cup of water until smooth. This is the secret to getting a creamy chana aloo curry!
Step 4: Make chickpea puree
Add the remaining chana and the pureed chana to the potato gravy. Mix without lumps and bring it to a boil.
Step 5: Add chana and puree
Garnish with coriander leaves and turn off the flame. Squeeze some lemon juice. Optionally, you can add a couple of slit green chilies.
Enjoy your delicious chana aloo masala with chapathi or rice! Get the recipe by clicking the button below:
Another recipe that works for a quick weeknight dinner or make-ahead meal is the authentic chana masala recipe. Get the recipe by clicking the button below:
Love chickpeas? Try this
A delicious and healthy take on the chana chaat served as an Indian snack.