Indian Chana Aloo Curry

This vegan-friendly Indian Chana Aloo Curry is an easy weeknight dinner that is packed with flavor! It’s made with simple ingredients like onions, garlic, ginger paste, spices like coriander powder, cumin powder, turmeric powder & garam masala as well as potatoes & chickpeas simmered in water until tender & flavorful! Serve it with steamed rice or naan breads on the side for a delicious meal!

Cooking Equipment:

Saucepan

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Indian

Keywords:

Indian, Chana, Aloo, Curry, Vegan, Easy, Weeknight Dinner

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

1 tablespoon vegetable oil

1 teaspoon cumin seeds

1 onion, finely chopped

2 cloves garlic, minced

1 teaspoon ginger paste or freshly grated ginger root

2 teaspoons ground coriander powder

1 teaspoon ground cumin powder

½ teaspoon turmeric powder

½ teaspoon garam masala powder

¼ teaspoon chili powder (optional)

2 potatoes, peeled and cubed

1 cup cooked chickpeas (or canned chickpeas)

½ cup water

Salt to taste

Cooking Instructions:

Heat the oil in a large saucepan over medium heat. Add the cumin seeds and cook until they start to sizzle.

Add the onion and cook until softened and lightly browned. Add the garlic and ginger paste and cook for another minute.

Add the coriander powder, cumin powder, turmeric powder, garam masala powder and chili powder (if using). Stir to combine everything together.

Add the potatoes and stir to coat them in the spices. Cook for 5 minutes or until they start to soften slightly.

Add the cooked chickpeas and stir to combine everything together again. Pour in the water and bring it to a boil over high heat. Reduce the heat to low-medium heat and simmer for 15 minutes or until the potatoes are tender but not mushy.

Taste for seasoning and add salt if needed before serving with steamed rice or naan breads on the side!

Nutrition:

Calories – 200 kcal; Protein – 8 g; Fat – 6 g; Carbohydrates – 28 g; Fiber – 8 g; Sodium – 300 mg

Rating:

Did You Know?

The use of coconut milk is common in South Indian cuisine, where it adds a creamy texture and flavor to dishes.