A simple potato and chickpea curry that is moreish and satisfying! Delicious the day of, but even better after, great for weeknights or meal prep!
There are days when I crave something simple yet utterly satisfying—a dish that doesn’t require much fuss but delivers on flavor and warmth. Enter Aloo Chana or Aloo Chole.
This combination of soft potatoes and tender chickpeas cooked in a medley of spices is the epitome of comfort food.
Whether you enjoy it for lunch or dinner, it’s the kind of dish that has the power to make any day feel a little brighter. Now if you want the breakfast version of the dish it is definitely differently made. The Poori Aloo and Chole for Poori are also made as separate dishes but both super easy to throw together in under 30 minutes.
What goes in Aloo Chana - Two Things to Know
Aloo Chana is a mix of two humble ingredients: potatoes (aloo) and chickpeas (chana). The potatoes soak up all the rich, flavorful spices, while the chickpeas provide a little bite and texture. If you want the best Aloo Chana then keep the following in mind when buying your 'hero' ingredients:-
1.) Chickpeas: use tender, smaller, softer Pakistani/Indian chickpeas
2.) Potatoes: Yukon or Yellow flesh potatoes because they are the perfect balance between creamy and firm
Tried this recipe? Please rate it below and if you make it then tag me on instagram @flourandspiceblog - I'd love to see your recreation!
Aloo Chana Masala or Aloo Chole
Ingredients
- 2 cups cooked chickpeas
- 1 cup potatoes cut into ½ cm thick pieces
- 1 tsp cumin seeds
- ½ tsp nigella seeds (kalonji)
- 2-3 cloves
- 4 black peppers
- 1 onion diced
- 1 inch ginger (grated) or 2 tsp ginger paste
- 4 cloves garlic crushed or 1 tsp garlic paste
- 2 tsp coriander powder
- 1 ½ tsp red chilli powder
- 1 ½ - 2 tsp salt
- ¼ tsp turmeric powder
- ¼ tsp baking soda
- 2 tomatoes finely diced
- 3 tbsp chopped cilantro
- as many green chillies as you can eat - I used 4-5 thinly sliced
- lemon wedges for serving
Instructions
- Heat ¼ cup of oil in a large saucepan or wok, add cumin seeds, cloves, peppers, and kalonji. The seeds will sputter and smell amazing
- Add onions and fry till golden
- Now add the ginger and garlic, stir for a minute or two then add the rest of your dry spices i.e. coriander powder, red chili powder, turmeric powder, and salt.
- Saute for two minutes then throw in the chopped tomatoes, cook till 'bhunn' i.e masalas form a cohesive paste and oil rises above them.
- Now add your chickpeas, potatoes, and baking soda. Stir well, then add one cup of hot water and cover your pan. Bring the mixture to a boil then let it simmer for 20 minutes or until the potatoes are done.
- Mash the potatoes and chickpeas slightly with the back of a large spoon to create a thicker gravy. Taste for salt - you may need to add more.
- Then top with cilantro, chillies, and serve with lemon wedges, achar and hot puris. Yum.
Purvez says
Hahaha you sent me into a PANIC!!
Thanks VERY VERY MUCH for the revised link. Phew!!
Purvez says
HEEELP What have you done with the Breakfast version instructions!!?
It's the ONLY one I ever make.
Ughh!! 😡😡
Sarah Mir says
Hi there! They're over here https://body-shift.today/puri-chole-nashta-recipe/%3C/a%3E%3Cbr /> When I first wrote this recipe I didn't have a separate post for it! Happy Cooking!
Purvez says
Hahaha you sent me into a PANIC!!
Thanks VERY VERY MUCH for the revised link. Phew!!
Purvez says
Perhaps post the link to the Breakfast version inside this post where you mention the Breakfast version.
Sarah Mir says
I have 🙂
Sohnia says
This turned out so good and it was easy to make! Thank you for sharing!
Kay says
Made this today and it was good! I found it to be a bit overly spiced! I would make again but just reduce the quantities of spices a bit. Also, may I suggest putting the ingredients list in order of use? It would make the recipe a bit easier to follow.
Sarah Mir says
HI Khadeeja! Thank you so much for your review - I will go ahead and fix the order of ingredients on the recipe card. Re: spices, absolutely noted, tastes and preferences do vary a great deal!
Najwa says
Looks great.
Just wondering why add baking powder?
Thanks
Sarah Mir says
Hi Najwa! I typically add a tiny bit of baking soda (not powder) to help the chickpeas tenderize and absorb more flavour!
Tanzeela says
Love the simple recipe 🙂
Sarah Mir says
Thank you Tanzeela!
PURVEZ DESAI says
I had found a recipe for the very simple carrot achaar they serve with the choley puri and was dying to eat it with the authentic item.
WELL!! THIS IS IT!! I cooked the breakfast version with the teabag and no tomato and I was suddenly sitting in Karachi again.
Hazaar Shukriya!!
sarahjmir@gmail.com says
First of all THANK YOU!!!! Hearing that made my day!!! Also you know I am going to ask you for this achar recipe! I love that particular achar so much!
PURVEZ DESAI says
I've tried replying with the achaar recipe a number of times but it never seems to get through. Ohkay here is another try:
1 carrot
1/2 tsp Rai Bhardoo (hulled mustard seeds)
1/2 tsp chilli powder
1/4 tsp huldi
Salt to taste
Lemon juice
Mix all together and let flavours develop for at least an hour and preferably up to 3.
Raabeaa says
Hi Sarah!
I’d like to try making this with the tea bag but am confused as to when to add it? Sorry if that is a silly question! Thanks! 🙂
sarahjmir@gmail.com says
Hi! Ok so I usually put the tea bag in the end for about 5-8 minutes. If you cook it too long it gets a bit of a bitter taste!
raabeaa says
awesome! tysm! 🙂
sarahjmir@gmail.com says
thank YOU!