Chana Aloo: A Delectable Blend of Chickpeas and Potatoes

When it comes to comfort food that delights both the palate and the soul, Chana Aloo holds a special place in Indian cuisine. This classic dish combines the wholesome goodness of chickpeas and the humble potatoes, creating a flavorful and hearty meal that’s loved by many.


  • 1 cup chickpeas (soaked overnight)
  • 2 medium-sized potatoes (peeled and diced)
  • 1 onion (finely chopped)
  • 2 tomatoes (pureed)
  • 2-3 green chilies (slit)
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon red chili powder (adjust to taste)
  • 1/2 teaspoon garam masala
  • A pinch of asafoetida (hing)
  • Fresh coriander leaves (chopped)
  • Salt to taste
  • Oil for cooking



  • In a pressure cooker, cook the soaked chickpeas with some salt until they are tender.
  • In a separate pan, heat oil and add cumin seeds. Once they splutter, add asafoetida and chopped onions. Sauté until the onions turn golden brown.
  • Add ginger-garlic paste and green chilies. Sauté for a minute until the raw aroma disappears.
  • Add tomato puree and cook until the oil separates from the mixture.
  • Stir in turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Cook the masala until the oil starts to release.
  • Add diced potatoes and sauté for a few minutes, allowing the masala to coat the potatoes.
  • Pour in a cup of water and cover the pan. Let the potatoes cook until they are tender.
  • Once the potatoes are cooked, add the cooked chickpeas along with the water from the pressure cooker. Adjust the consistency of the gravy as desired.
  • Sprinkle garam masala and garnish with fresh coriander leaves.
  • Serve hot with steamed rice, roti, or naan.

With the nutty goodness of chickpeas and the comforting presence of potatoes, this recipe offers a burst of flavors that will leave your taste buds craving for more.

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