Chana Aloo (chickpea And Potato Curry)
Chana Aloo, also known as Chickpea and Potato Curry, is a popular dish in Afghan cuisine. This flavorful and hearty curry is made with tender chickpeas, potatoes, and a blend of aromatic spices.
Ingredients
- 2 cups cooked chickpeas
- 2 large potatoes, peeled and cubed
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 tomatoes, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 teaspoon red chili powder
- 2 tablespoons vegetable oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat vegetable oil in a large pot over medium heat. Add cumin seeds and let them sizzle for a few seconds.
- Add the chopped onion, garlic, and ginger. Sauté until the onion is soft and translucent.
- Stir in the coriander powder, turmeric powder, and red chili powder. Cook for a minute to toast the spices.
- Add the chopped tomatoes and cook until they are soft and pulpy.
- Add the cubed potatoes and cooked chickpeas to the pot. Season with salt and mix well.
- Pour in enough water to cover the ingredients. Bring the curry to a boil, then reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender.
- Sprinkle garam masala over the curry and stir to combine. Cook for an additional 5 minutes.
- Garnish with fresh cilantro and serve hot with rice or naan.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 45g
- Protein
- 10g
- Fat
- 8g
Supplies
Large pot Stirring spoon Chopping board Knife
Tools
Stovetop
Serving suggestions
Serving suggestions: Serve the Chana Aloo with steamed rice, naan bread, or roti for a complete meal.
Tips & tricks
Tips: Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
Cost
$10