Aloo Chana


aloo chana

A comforting preparation of tender potatoes and protein-rich chickpeas in a flavorful blend of spices.



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30 Mins

15 Ingredients


2 small tomatoes, pureed

1 tsp amchur powder (dried mango powder)

2 tbsps finely chopped coriander leaves

salt to taste

¼ tsp haldi powder

1 tsp red chilli powder (optional)

1 tbsp oil

1 tsp garlic paste

1 tsp coriander powder

½ tsp jeera powder

for boiling: ½ cup white chickpeas (kabuli chana), 1.5 cups water, ½ inch cinnamon stick, 2 black cardamom, 1 tsp salt

1 medium potato (boiled, peeled and cubed)

½ cup red onion, finely chopped

1 tsp freshly grated ginger

1 green chili, finely chopped (optional)


Wash & soak the chana overnight.

Pressure cook with water, salt, cinnamon & cardamoms for 10-15 minutes or until cooked.

Heat the oil in a pan on medium heat.

Add chopped onions and sprinkle a little salt to speed up the cooking process. Cook until soft and translucent or light pink.

Then add grated ginger, garlic paste, and green chilies. Saute for 30-40 seconds or until the raw smell of ginger-garlic goes away.

Now add pureed tomatoes. Cook until most of the moisture from the puree evaporates and becomes a thick paste.

Now add all the spices (haldi powder, red chilli powder, coriander powder, jeera powder, and amchur). Mix well and cook for a minute or until the oil leaves the sides of the pan.

Now add boiled chana (along with its boiling water) and boiled, cubed potato.

Mix everything well and let it simmer for 6-7 minutes.

Lastly, garnish with fresh coriander.

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