If you liked this recipe, please leave a star rating ⭐⭐⭐⭐⭐ in the recipe card below. You can also follow me on Instagram, Youtube, and Pinterest. This dish is more commonly known as aloo chana masala in India. Aloo is the Hindi word for potato and chana for chickpeas. So, it’s a curry that’s made by cooking chickpeas and potatoes in a rich onion-tomato sauce flavored with Indian spices. If you like Indian food and looking for some comforting curry recipes then this curried chickpea potato recipe is perfect for you. It’s a vegan and gluten-free curry.
Step 2: Put the soaked chickpeas, salt, and water in a pressure cooker. Put the lid on and cook till around 6 whistles on a medium flame or until the chickpeas are nicely cooked. The chickpeas should retain their shape but easily get pressed between two fingers. Step 3: Put roughly chopped onion, garlic, and ginger in a grinding jar and make a paste. Take out the paste in a bowl and keep it aside. Step 4: In the same bowl, put roughly chopped tomatoes and green chilies to make another paste. Keep that paste aside too. Step 5: Heat oil in a cooking pot. Add bay leaf, cinnamon stick, cumin seeds, black peppercorns, and cloves. Saute for a few seconds i.e. until the spices become fragrant. Step 6: Add onion paste and cook until it turns golden brown. If the onion starts sticking to the bottom of the pot, add 1-2 tablespoons of water and cook further until the onion paste gets perfectly cooked. Step 7: Add coriander powder, red chili powder, and turmeric powder. Saute for a few seconds. Step 8: Add tomato paste and salt. Step 9: Cook until the tomatoes change color from pink to bright red and are nicely cooked. Step 10: Add potato cubes and saute for 2-3 minutes. Step 11: Add around 2 cups of water Step 12: Cover the pot with a lid. Cook for around 20 minutes or until the potatoes are nicely cooked. Step 13: Add finely chopped ginger. Step 14: Add cooked chickpeas. Mash some chickpeas and potatoes with the ladle. Step 15: Next, add around 1.5 cups of water and cover the pot again. Cook for another 5 minutes and then switch off the stove. Step 16: Finally, add garam masala, crushed kasoori methi, chopped cilantro, and lime juice. Mix everything. Your delicious curried chickpeas and potatoes are ready to be served! It can be served for lunch, dinner, as well as a filling breakfast. For breakfast, it’s served with puri, paratha, or roti.
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