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Aloo Chana

Serves 3
55 mins
365 Kcal
Aloo chana is a dish that satisfies hunger with its earthy flavours from potatoes (aloo) and chickpeas (chana), cooked in rich, spiced gravy. Very common in Northern India, it may be eaten as a main course for lunch or dinner and goes beautifully with roti, rice, or simply on its own as a snack. Softer potatoes and chickpeas with the perfect blend of spices make aloo chana an excellent nutrient and satisfaction all-around meal. To make the aloo chana recipe, soak dried chickpeas overnight and boil until they become soft. Then heat oil in a pan and saut the finely chopped onions, garlic and ginger until they turn golden brown. Add chopped tomatoes to cook, softening it to become the rich base for the curry. Put a mixture of cumin, coriander, turmeric, and garam masala into the pan to infuse more flavour. When the spices have well mixed into the curry, add boiled potatoes and chickpeas to it. Stir well so that the potatoes soak in flavours. Mix water to achieve consistency and let the curry simmer until everything mixes well. You can modify the aloo chana recipe by adding more green chillies for extra heat or fresh cilantro for a burst of freshness. The dish is best served when hot with naan, rice, or a side of pickle. This simple and hearty aloo chana will surely please everybody at the dining table because of its delicious combination of flavours and textures.

Ingredients required for Aloo Chana

  1. 2 cup chickpeas
  2. 1 potato
  3. 3 tbsp oil
  4. 1 cup onion
  5. 1-2 green chillies
  6. 1 tbsp ginger garlic paste
  7. ¾ cup tomato
  8. 3 tbsp mint leaves
  9. ⅓ cup yoghurt
  10. 1/4 tsp turmeric
  11. 1 tsp kashmiri red chilli powder
  12. 1 tsp garam masala
  13. 1 tsp salt
  14. 2 tbsp coriander leaves
  15. ⅓ cup raw coconut
  16. 10 cashew nuts
  17. 1 tsp fennel seeds
  18. 1 bay leaf
  19. 1 star anise
  20. 1 mace
  21. 1/2 tsp shahi jeera
  22. 3 green cardamoms
  23. 3 cloves

Cooking steps for Aloo Chana

  1. 1
    Aloo Chana is the ultimate comfort dish—a spicy, earthy mix of chickpeas and potatoes that feels like a hug in every bite.
  2. 2
    Start by prepping 2 cups of cooked chickpeas (canned or boiled).
  3. 3
    If using dried chickpeas, soak 1/2 cup overnight, then cook until tender.
  4. 4
    Meanwhile, boil one large potato (225g), peel it, and cut it into 11/2-inch cubes.
  5. 5
    Make sure it's soft but firm enough to stay intact.
  6. 6
    Heat 3 tablespoons of oil in a large pan and saut 1 cup of sliced onions until they're golden and caramelized.
  7. 7
    Toss in 1-2 slit green chilies for heat and a tablespoon of ginger-garlic paste, cooking until fragrant.
  8. 8
    Add ¾ cup chopped tomatoes and stir until they break down into a saucy consistency.
  9. 9
    Spice things up with ¼ teaspoon turmeric, 1 teaspoon Kashmiri chili powder (or to taste), ¾ teaspoon garam masala, and salt to taste.
  10. 10
    Mix in the chickpeas and potatoes, stirring to coat everything in that delicious masala.
  11. 11
    Add ¾ cup of water or stock and simmer for 10 minutes to let the flavors meld.
  12. 12
    For a creamy twist, stir in ⅓ cup thick yogurt (or coconut milk for a vegan option).
  13. 13
    Finish with fresh mint leaves, coriander, or a sprinkle of kasuri methi for a fragrant touch.
  14. 14
    Serve this recipe of aloo chana hot with rice, roti, or naan—it's hearty, flavorful, and sure to be a crowd-pleaser.

Shop Ingredients

Mace (1)
125
1
48
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100
1
Potato (1)
32
1
52
1
29
1
23
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67
1
Oil (3 Tbsp)
170
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147
1
148
1
167
1
150
1
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1
730
1
150
1
182
1
330
1
Yoghurt (⅓ cup)
28
1
32
1
76
1
117
1
50
1
100
1
62
1
45
1
31
1
150
1
Kashmiri Red Chilli Powder (1 Tsp)
540
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290
1
100
1
Ginger Garlic Paste (1 Tbsp)
39
1
44
1
38
1
59
1
50
1
40
1
99
1
43
1
Salt (1 Tsp)
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1
111
1
22
1
50
1
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1
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47
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50
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79
1
Fennel Seeds (1 Tsp)
62
1
78
1
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1
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1
110
1
58
1
Shahi Jeera (1/2 Tsp)
45
1
244
1
97
1
40
1
116
1
76
1
170
1
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1
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1
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1
Garam Masala (1 Tsp)
100
1
34
1
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1
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1
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1
75
1
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1
100
1
70
1
70
1
Green Cardamoms (3)
272
1
55
1
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1
134
1
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1
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1
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1
150
1
262
1
262
1
Chickpeas (2 cup)
119
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104
1
282
1
127
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1
148
1
175
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104
1
127
1
Coriander Leaves (2 Tbsp)
13
1
11
1
42
1
Star Anise (1)
38
1
75
1
31
1
Green Chillies (1-2)
14
1
21
1
22
1
20
1
Raw Coconut (⅓ cup)
52
1
60
1
69
1
68
1
Cloves (3)
58
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1
44
1
118
1
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1
180
1
Onion (1 cup)
38
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19
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1
Bay Leaf (1)
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1
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1
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1
45
1
Cashew Nuts (10)
232
1
489
1
524
1
113
1
291
1
135
1
649
1
455
1
279
1
592
1
Tomato (¾ cup)
15
1
14
1
22
1
22
1
19
1
10
1

FAQs

What is Aloo Chana?

Aloo Chana is a mouth-watering Indian dish that contains boiled potatoes (aloo) and chickpeas (chana). They are cooked using a flavourful spread of spices. It may be served as a dry salad, curry, or snack commonly garnished with fresh coriander and lemon juice to make it more zesty.

Is Aloo Chana healthy?

Indeed, Aloo Chana is a nutritious recipe. Chickpeas are rich in protein and fibre and replete with essential minerals, while potatoes provide energy-rich carbohydrates. It can be made wholesome and healthy if it is made with less oil and fresh ingredients.

How can I modify Aloo Chana?

Aloo Chana is customisable to individual tastes. Add chopped onions, tomatoes, or green chillies for extra flavour. You may vary the amount of chilli powder to spice it up or add lime juice for a more tangy taste. As a twist, you can add yoghurt or sev to the top.
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