Potato Chickpea Curry (Aloo Chana Masala)
Aloo chana masala is a spicy potato chickpea curry made with loads of authentic Indian spices. Make this vegetarian feast today!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb New or Gold potatoes (or 15 oz can cubed potatoes)
- 2 tbsp ghee or butter
- 1 medium yellow onion (diced)
- 2 cloves garlic (minced)
- 2 tsp curry powder
- 1 tsp kosher salt
- 1/2 tsp garam masala
- 1/4 tsp cayenne pepper (or kashmiri chili powder)
- 15 oz can diced tomatoes
- 15 oz can chickpeas (drained)
- 1 tsp fenugreek leaves
Instructions
- 1
If using canned potatoes go to Step 2 or peel and cube the potatoes. Cook in heavily salted water for 6 minutes or until fork tender, drain.
- 2
In a pot over medium high heat melt the ghee or butter. Saute the onion and garlic for several minutes, until onions are translucent.
- 3
Add the curry powder, garam masala, salt and cayenne powder. Stir to mix and continue to cook on medium for 2 minutes. Add the tomatoes and their liquid and cook another 2 minutes. At this point you can use an immersion blender to puree or leave chunky.
- 4
Add the cooked potatoes and chickpeas, stirring to mix thoroughly and cook another 5 minutes. Add the fenugreek and stir through. Lower heat to simmer and cook 5 minutes, sauce will thicken. Season to taste and ladle into bowls and serve with warm pita bread.