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    You are in: Home / Recipes / Chana and Aloo (Chickpea and Potato Curry) Recipe
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    Chana and Aloo (Chickpea and Potato Curry)

    Chana and Aloo (Chickpea and Potato Curry). Photo by MariaLuisa

    1/1 Photo of Chana and Aloo (Chickpea and Potato Curry)

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Jazmina's Note:

    This is a west indie dish, that will please any curry lover. Friends are always asking me for this recipe, so I will post it up here for all to enjoy! You can take this recipe and use it as a base adding in other veggies, tofu or meats. Enjoy!

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    Units: US | Metric


    1. 1
      Heat a medium sized pot on medium high with some oil.
    2. 2
      When oil is hot add in onion, bay leaf, chili, cumin & mustard seeds.
    3. 3
      Sauté until the onion starts to go translucent add in garlic.
    4. 4
      Sauté until mixture starts to brown add in sugar and curry powder. Add in more oil as needed.
    5. 5
      Fry until mixture becomes dark brown not burnt it doesn't take to long and add in coconut milk, stir well. (This is a great basic curry).
    6. 6
      Add in your potatoes and chickpeas, at this point you may need to add in some water, you want the liquid to be about one inch below the vegetable level. Stir well.
    7. 7
      Bring mixture to a boil, stir and turn heat down to medium low, cover and cook, stirring the curry every few minutes, until potatoes are done. It is ok if the potatoes fall apart in fact it is yummier that way. Takes 15-20 minutes.
    8. 8
      Add salt to taste.
    9. 9
      Great on it's own, with some naan bread or on some rice.

    Ratings & Reviews:

    • on September 25, 2006


      This recipe rocked my world! I'd never made curried anything before, and this turned out so good! I didn't have a chili pepper, but with all the curry it still turned out plenty spicy (I like my foods very spicy, so I was happy). It was easy to make, economical, and delicious, what more could you want? Thanks for sharing this, Jazmina!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 27, 2014

      This is similar to how I make mine, except I cook the potatoes in the oil first to brown them and get them soft, add onions and cook those, then add spice, coconut milk, and chickpeas. Finishing it off with lemon and fresh cilantro is KEY to rounding out the flavor with some freshness. Plus some well seasoned basmati rice with peas. My favorite Indian dish!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 05, 2013


      Good. A tablespoon or two of lemon juice at the end of the cooking time brightened the flavors. And I served it over steamed broccoli flowerets, which was nice.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)


    Nutritional Facts for Chana and Aloo (Chickpea and Potato Curry)

    Serving Size: 1 (687 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 838.3
    Calories from Fat 176
    Total Fat 19.5 g
    Saturated Fat 14.0 g
    Cholesterol 0.0 mg
    Sodium 318.0 mg
    Total Carbohydrate 155.3 g
    Dietary Fiber 16.2 g
    Sugars 52.2 g
    Protein 15.7 g

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