Aloo Channa Tarkari (Potato and Garbanzo Beans in a Curry)

Total Time
Prep 0 mins
Cook 30 mins

This is a classic breakfast item, best served with puris or parathas. It can also be served as a side dish.

Ingredients Nutrition


  1. heat oil and add cumin, fennel, fenugreek, mustard seeds - stir fry 1-2 mins till fragnant and crackling.
  2. add cubed potatoes and garbanzo beans and 2 - 2 1/2 cups of water and salt.
  3. add a drop or two of food color, crushed black pepper, crushed red chillies and turmeric.
  4. cover and let the potatoes and garbanzo cook about 10 mins or until the curry seems to thicken a little.
  5. with the back of a spoon, mash some of the potatoes and beans, add a little more water and let cook another 10 - 15 mins till the curry has thickened.
  6. mix in lemon juice, stir well.
  7. pour into serving dish, garnish with mint leaves and serve.
Most Helpful

Delicious! I didn't have any nigella seeds, so I subbed a small onion and added more cumin and mustard seed. I also used a whole can of garbanzos and less of the peppers for our taste. I halved the water, did not cover it, did mash up the potatoes and it did indeed get thick. Note: the oil and mint are missing from the ingredient list. I used a half tablespoon of oil and subbed cilantro due to an allergy. The flavor in this dish is great!

Maito March 25, 2010

I had to leave out the fennel & nigella seeds when making because I didn't have any. I did add in 1/2 tsp of onion powder & 1/2 tsp of sesame seeds & a dash of ginger. It never really thickened up so I also had to add in a tbsp of corn starch. DH thought it tasted very good. Made for Ramadan Tag

Nasseh September 07, 2008