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–+ servings
Chickpea and Potato Curry Recipe

Chickpea and Potato Curry Recipe Your New Favorite Comfort Dish

Discover the comforting Chickpea and Potato Curry recipe, known as Aloo Chana Masala, filled with rich spices and hearty ingredients.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spice Mix
  • 1 tablespoon Curry Powder A blend of spices providing overall flavor
  • 1 teaspoon Ground Cumin Adds earthy, nutty flavors
  • 1 teaspoon Ground Coriander Enhances freshness
  • 1 teaspoon All Spice Adds warmth and complexity
  • 1/2 teaspoon Nutmeg Contributes a sweet, aromatic flavor
  • 1 teaspoon Smoked Paprika Provides subtle smokiness
  • 1 teaspoon Dried Thyme Leaves Adds herbal notes
  • 1 teaspoon Dried Fenugreek Leaves Optional; adds a maple-like flavor
  • 1/2 teaspoon Cayenne Pepper Delivers heat
For the Curry
  • 2 tablespoons Vegetable Oil Used for sautéing
  • 1 medium Onion (diced) Offers a base flavor
  • 4 cloves Garlic (minced) Adds aroma
  • 2 cups Potatoes (1-inch cubes) Provides heartiness
  • 2 cans (14 oz) Chickpeas (drained and rinsed) Main protein source
  • 1 can (14 oz) Crushed Tomatoes Adds acidity and moisture
  • 2 cups Chicken or Vegetable Broth Enhances depth of flavor
  • 4 stalks Green Onions (sliced) Adds garnishing freshness
  • 1/4 cup Fresh Parsley (chopped) Garnish for freshness

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. Heat Up the Oil: Begin by heating a large pot over medium heat for about 2 minutes. Once hot, add 2 tablespoons of vegetable oil.
  2. Sauté the Aromatics: Add the diced onion to the hot oil, sautéing for around 3–4 minutes until translucent, then stir in the minced garlic for another 2 minutes.
  3. Incorporate the Spices: Sprinkle in the spice mix and stir well, allowing the spices to cook for another minute.
  4. Add Potatoes: Introduce cubed potatoes to the pot, tossing them until coated with the spice mixture for about 2-3 minutes.
  5. Combine with Liquids: Pour in the broth and crushed tomatoes, add the chickpeas, and bring to a gentle boil for about 5 minutes.
  6. Simmer and Cook: Reduce heat to low and cover, letting the curry simmer for 20 minutes, stirring occasionally.
  7. Finish with Fresh Ingredients: Stir in green onions and parsley, season with salt and pepper, and mix to combine.
  8. Serve and Enjoy: Serve over Basmati or Jasmine rice, optionally adding a dollop of yogurt on the side.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 55gProtein: 12gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 500mgPotassium: 800mgFiber: 12gSugar: 5gVitamin A: 20IUVitamin C: 30mgCalcium: 40mgIron: 4mg

Notes

This dish can be easily customized and stored for later use, making it a convenient choice for meal prep.

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