Chana Aloo (Chickpeas and Potatoes)

Chana Aloo
This was one of the first Indian dishes I ever learned to cook. I scribbled the recipe in a composition notebook over 15 years ago. I have made it countless times over the years. It is easy to prepare and super tasty. A nice introduction dish for someone who hasn’t eaten and/or cooked Indian food.

Serve the chana aloo with hot rice (I prefer Basmati) for a quick weeknight meal or as part of a more elaborate Indian meal.

Chana Aloo 2

Chana Aloo (Chickpeas and Potatoes)

2 large potatoes, peeled and cubed (I use Russet potatoes)
2 tablespoons oil
1 medium onion, chopped
3 cloves garlic, minced
1 14.5 ounce can diced tomatoes & their juices
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon garam masala
1 teaspoon salt (or to taste)
2 15.5 ounce cans chickpeas, drained and rinsed
fresh cilantro, chopped

Boil the cubed potatoes in water until tender but not mushy, about 8 – 10 minutes. Drain and set aside.

Heat the oil in a skillet over medium heat. Saute the onion until it starts to brown. Add the garlic and sauté one minute more. Add the tomatoes, spices, salt, and chickpeas and cook until heated through. Add the potatoes and continue to cook until the potatoes are heated through. Taste for seasoning and adjust, if necessary, to suit your tastes. Sprinkle the fresh cilantro over the chana aloo and serve with hot Basmati rice.


2 Comments on “Chana Aloo (Chickpeas and Potatoes)”

  1. I’m going to make this for the family. I have a nightshade allergy and can’t eat potato. Have you ever tried it with sweet potato?

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