Chana aloo masala is a hearty and flavorful Indian dish made with chickpeas, potatoes, and spices. This recipe is easy to follow and can be made in under an hour. Learn the secret to making creamy chana aloo curry, without cream!
Dry chickpeas: Soak for 8 hours (or even overnight, if time permits). Drain the chickpeas and add 4 cups of water.
Cooking chickpeas in instant pot: Cook on high pressure for 15 minutes. Allow the pressure to release naturally.
Cooking chana in pressure cooker: Cook on medium flame for about 6 whistles. Let the pressure release naturally.
If using canned chickpeas, rinse and drain 1 can of chickpeas (which is about 2 cups of cooked chana).
2. Make onion tomato gravy
Heat 1 tablespoon of oil in a deep pan. Add a bay leaf and 1 or 2 horizontally slit green chilies.
Roughly chop 2 onions and blend into a smooth puree. Add to the pan and sauté for a couple of minutes.
Add 2 teaspoons of ginger garlic paste. Sauté on medium-low heat for 5 to 10 minutes until you get a nice aroma.
Roughly chop 2 tomatoes and puree them. Add to the pan and stir for 5 to 10 minutes until thick.
3. Cook potatoes with spices
Peel a large potato (or 2 small ones) and dice them into 1-inch cubes. Drop into the pot and stir.
Add the spices: 1 teaspoon chili powder, 1 teaspoon Kashmiri chili powder, 1 teaspoon coriander powder, ½ teaspoon pepper, ½ teaspoon cumin, ¼ teaspoon garam masala, ¼ teaspoon turmeric and 1 teaspoon salt.
Add ½ cup of water (from cooked chana if you had soaked and cooked dry chickpeas or just plain water if you used canned ones).
Mix the curry well and bring it to a boil on high flame. Reduce the flame to medium and cook covered for 10 minutes or until the potatoes are cooked.
4. Make chana puree
Take ¼ cup of the cooked chickpeas. Blend them with ½ cup of water (you can use the water from cooking the chickpeas, if you have).
Blend until you get a smooth puree.
5. Add chana to the curry
Add the rest of the chickpeas and the chana puree to the simmering curry. Mix until you get a smooth curry without lumps. Simmer until you get the desired consistency.
Garnish with coriander leaves. Turn off the flame and drizzle 1 tablespoon of lemon juice.
Serve chana aloo masala with chapathi, naan or rice.
Notes
Canned chickpeas: A 15-ounce/ 400-gram can of chickpeas gives 250 grams of drained chickpeas. This recipe requires about 2 cups or 340 grams of cooked chickpeas. So you’ll require roughly about 1 ⅓ cans for this recipe.
Kabuli chana (chickpeas): When you buy dried chickpeas, ensure that they are fresh. The freshness will directly affect the flavor and cooking time.
Potatoes: Starchy potatoes like Russet are more suitable for this recipe. The starch adds to the creamy texture of chana aloo masala.
Olive oil: I've used olive oil for its health benefits and flavor. You can use any cooking oil of your preference.
Ginger garlic paste: If you're not used to making ginger-garlic paste at home, use grated ginger and garlic. (Grate 4 garlic cloves and a 1-inch piece of ginger for this recipe.)
Chili powder: I use 2 types, regular chili powder for the heat and Kashmiri chili powder for the color. You can use either one of them, depending on your preference. Or use both for color and flavor.
Cooking onions, ginger-garlic and tomatoes: Sauté each one of them (patiently) until the raw smell disappears. This is the key to making the best aloo chole.
Avoid lumps in the curry: When you add the chickpea puree to the curry, ensure that it is not too thick. You can thin it down with water before adding to the curry. This will prevent lumps of blended chickpeas in the curry.
Storing: Aloo chana masala can be stored in the refrigerator for up to 3 days. It can also be frozen for up to 2 months. To reheat, thaw the aloo chana masala overnight in the refrigerator. Then, heat it in a pot or in the microwave until heated through.