Chana and Aloo (Chickpea and Potato Curry)

"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!"
photo by MariaLuisa photo by MariaLuisa
photo by MariaLuisa
Ready In:




  • Heat a medium sized pot on medium high with some oil.
  • When oil is hot add in onion, bay leaf, chili, cumin & mustard seeds.
  • Sauté until the onion starts to go translucent add in garlic.
  • Sauté until mixture starts to brown add in sugar and curry powder. Add in more oil as needed.
  • 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).
  • 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.
  • 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.
  • Add salt to taste.
  • Great on it's own, with some naan bread or on some rice.

Questions & Replies

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  1. 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!
  2. 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!
  3. 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.
  4. Was not that good. Strong taste not that flavorful though. Will not make again
  5. Delicious!! I used 3 potatoes, used coconut milk, lite version, and added some ginger. I also cooked it about 45 minutes. It tasted fantastic with rice and naan.....just as good as my favorite Indian restaurant!!! Thanks!


  1. Wonderful recipe! I used 3 large potatoes instead of 5, substituted one 14oz can of coconut milk for the coconut cream and added 1ich of peeled and grated ginger. Delicious! Worked well for 4 people and went great with rice and chapatis.
  2. Very good curry! It was a little thick for my taste and I made the mistake of thinning it with water, which made it a little bland. I used coconut milk instead of coconut cream, and should have just added more coconut milk. Still, very enjoyable!
  3. This recipe was great. It was very easy to make and very economical. The taste was milder than I expected but that isn't necessarily a bad thing. I substituted one sweet potato for one of the potatoes and I added in one cup of frozen spinach and 1/2 cup of peas to improve the nutritional value of the recipe. I also used light coconut milk in place of coconut cream in order to cut back on calories and fat. I will definitely be making this again.



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