23 Oct 2025
Craving a comforting Indian curry that is wealthy with out being heavy? Do this Indian Potato and Chickpea Curry with tender potatoes and melt-in-the-mouth chickpeas simmered in a spiced tomato gravy. I like how easy it’s to make, no fancy components, cream, or coconut milk wanted. And get that comforting, home-cooked style with simply sluggish simmering.
For those who take pleasure in cozy, balanced curries like my Saag Chana or Chana Masala, this Chana Aloo will quickly grow to be one other favourite.
This curry holds a particular place in my kitchen as a result of it reveals how easy components can flip into one thing deeply satisfying. I exploit cooked chickpeas (see my Immediate Pot Chickpeas recipe) for the most effective texture, as uncooked or soaked ones will not soften correctly when tomatoes are added.
The sluggish simmering step is what makes this dish genuine. It permits the chickpeas to soak up the masala and the potatoes to softly break down, giving the curry its pure thickness with none cream or coconut milk.
You can too make this Chana Aloo within the Immediate Pot with out shedding any of these slow-cooked flavors, making it supreme for busy weekday meals. For those who take pleasure in flavorful curries and are brief on time, discover my Immediate Pot Curry Recipes roundup for examined combos that carry heat to on a regular basis cooking.
Completely satisfied Cooking!
–Sravanthi
Step 1: Warmth oil in a pan (or begin the Immediate Pot on sauté mode). Add bay leaf, onions, grated ginger, and garlic. Sauté for a few minutes till aromatic.
Step 2: Add chopped tomatoes and cook dinner for a few minutes or till they soften a bit.
Step 3: Then stir in purple chili powder, turmeric, coriander, cumin, garam masala, and salt.
Step 4: Combine every thing properly.
Step 5: Add the cubed potatoes and stir so that they’re evenly coated with the masala.
Step 6: Add the cooked chickpeas subsequent.
Step 7: Combine every thing properly.
Step 8: Add chickpea cooking water (or plain water) and blend.
Step 9: Immediate Pot: Cancel sauté mode, shut the lid, and strain cook dinner on Excessive for 5 minutes. Let it relaxation for 5-10 minutes earlier than releasing strain. Stovetop: Cowl and simmer for 15-20 minutes, stirring sometimes, till the potatoes are delicate and the chickpeas have absorbed the flavors.
Step 10: Stir in kasuri methi and chopped cilantro or mint. Barely mash a couple of potatoes with the again of a spoon to thicken the curry naturally.
Step 11: Modify salt and consistency as wanted; the curry will thicken because it cools.
A comforting Indian vegan curry made with chickpeas and potatoes simmered in spiced tomato gravy. Naturally thick and flavorful with out utilizing any cream or coconut milk, good with rice or roti.
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Begin the Immediate Pot in saute mode.
As soon as it’s sizzling, add oil and chopped onions, bay leaf, grated ginger, and grated garlic. Sauté the aromatics for a few minutes.
½ cup onion, 1 teaspoon garlic, 1 teaspoon ginger, 1 tablespoon oil, 1 bay leaf
Stir in chopped tomatoes and cook dinner till they soften a bit.
1 cup tomato
Now add all of the spice powders – purple chili powder, turmeric powder, coriander powder, cumin powder, garam masala, and salt. Combine every thing properly.
½ teaspoon purple chili powder, ½ teaspoon garam masala powder, ½ teaspoon coriander powder, ½ teaspoon floor cumin, ¼ teaspoon turmeric powder, 1 teaspoon salt
Add the potatoes and stir properly so the spices coat them evenly.
2 cups potato
Add chickpeas, then pour in chickpea cooking water or plain water, and blend properly.
3 cups chickpeas, 2 cups water
Cancel sauté mode, shut the lid, and cook dinner on Handbook / Stress Cook dinner (Excessive) for five minutes.
As soon as the Immediate Pot finishes cooking, wait for five to 10 minutes, and manually launch the strain.
Stir in kasuri methi and chopped mint or cilantro, then combine properly. With the again of a spoon, barely mash a couple of potatoes to thicken the curry.
1 teaspoon kasuri methi leaves, ¼ cup mint leaves or cilantro
Modify salt, and the scrumptious Immediate Pot Chana Aloo is able to serve.
Warmth oil in a pan. Add bay leaf and chopped onions. Add grated ginger and garlic. Sauté for a couple of seconds till aromatic.
½ cup onion, 1 teaspoon garlic, 1 bay leaf, 1 tablespoon oil, 1 teaspoon ginger
Stir within the chopped tomatoes and cook dinner for a few minutes.
1 cup tomato
Add salt and all of the dry spices, and blend them properly.
½ teaspoon purple chili powder, ½ teaspoon garam masala powder, ½ teaspoon coriander powder, ½ teaspoon floor cumin, ¼ teaspoon turmeric powder, 1 teaspoon salt
Add cubed potatoes and blend properly to coat with the masala.
2 cups potato
Pour in water (or chickpea water) and let the potatoes cook dinner till delicate. I cooked for round 10 minutes.
2 cups water
Add cooked chickpeas and simmer on low for 15 to 10 minutes.
3 cups chickpeas
Gently crush some potatoes with the again of a spoon to thicken the curry naturally.
Sprinkle kasuri methi and chopped mint or cilantro. Simmer for two minutes and switch off the warmth.
1 teaspoon kasuri methi leaves, ¼ cup mint leaves or cilantro
Modify the consistency as wanted; this curry thickens because it cools.
Energy: 242kcalCarbohydrates: 40gProtein: 9gFats: 6gSaturated Fats: 1gPolyunsaturated Fats: 2gMonounsaturated Fats: 3gTrans Fats: 0.01gSodium: 944mgPotassium: 774mgFiber: 9gSugar: 3gVitamin A: 530IUVitamin C: 29mgCalcium: 82mgIron: 3mg
At house, I usually serve this curry as a light-weight dinner with freshly made chapati or flip it into a fast chaat bowl for evenings. It is hearty, flavorful, and surprisingly versatile.
I might love to listen to the way you loved this Chana Aloo recipe! Share your model within the feedback, or let me know if you happen to tried it with basmati rice or roti. Discover extra comforting curries from my Indian Vegetarian Curry Recipes assortment.
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