Chana Aloo Masala
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.Ordinarily, curries are labor of love, but this one comes together in 1 hour and has everything I am looking for in a curry. I make this Chana Aloo Masala with tender chickpeas, creamy potatoes, and a warm garam masala spice blend. The robust tomato gravy has a restaurant-style quality while still tasting really authentic. It is nourishing, family-friendly, naturally vegan, and gluten-free.
This is a classic Indian staple that combines chickpeas and potatoes in a thick, spiced tomato gravy. It is the kind of one-pot meal that goes well with warm roti or fluffy basmati rice. If you are like me and love Indian comfort food, especially those with plant-based protein, I also recommend trying my sweet potato dahl for another easy dinner packed with traditional flavors.
I have made traditional chana masala so many times that my kids ask for it by name! This take on the recipe came alive when one night I had a bowl of baby potatoes on the counter and decided to add them in. At first, it was just to bulk up the curry, but this addition transformed it into a more satisfying dinner. The potatoes soak up the flavors in the gravy, and the starch adds a lush thickness to the curry. They are definitely my kids’ favorite part of the chana aloo masala.
👩🏽🍳 Why I Love This Recipe
As a nutritionist and a mom, this recipe has my heart for so many reasons. It is filling, balanced, packed with plant protein, and can be made in one pot. Chickpeas bring fiber and protein, potatoes add the carbs, and the spices create a rich flavor profile without relying on heavy cream or butter. It is also one of the rare dinners where my kids eat onions without negotiating.
The flavor starts with the caramelized onions, then I toast the spices until they are rich and fragrant. I pour in the tomatoes and crush them right in the pot; this creates the thick gravy that clings to every chickpea and potato cube. As the potatoes simmer in the sauce, they absorb all the spices, making sure each bite is bold, instead of bland.
I have a friend who has never liked chickpeas. Funny thing is, I am quite certain that she had never even tried it. She does, however, love curry. One afternoon, she happened to stop by while I was preparing dinner. She took one look at the chickpeas and turned up her nose. Fast forward a few minutes, and the aromas were filling up the kitchen. I heard her stomach growl and knew that this was my chance to make her a convert. She stayed for dinner, and guess what?… she took some chana aloo masala home too. Ha!
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🥘 Ingredients
This really is such a humble recipe, that is why I have kept the ingredients simple. Most of these things, including the spices, are probably already in your kitchen. But each ingredient has earned its place in the pot.
Chickpeas: I use canned chickpeas, which are drained and rinsed, for this curry, as it is easy and convenient. If you are using dried chickpeas, be sure to set aside time for cooking them before adding them to the curry.
Red onion: For this recipe, I prefer to use red onions as they add color and a touch of sweetness.
Garlic: I could not imagine a curry without garlic. I use whole garlic, which I have minced. Prepared garlic is fine, but it can be overpowering and burns easily.
Whole peeled canned tomatoes: With this curry, I use everything in the can. The tomatoes and their juices. Sometimes I even rinse out the excess tomato juice with some water and add it in. Tinned chopped tomatoes are more watery, but can be used in a pinch.
Baby red potatoes: I love using baby red potatoes for this curry! They are starchy and cook quickly! I cut them into small cubes, about the same size as the chickpeas, for even cooking and a balanced bite.
Indian spices: This recipe calls for all the classic spices, some whole, and some powdered. You will need: cumin seeds, ground coriander, fresh or ground ginger, garam masala, cardamom pods, cayenne pepper or red chili powder, ground cumin, and salt.
Fresh cilantro and plain yogurt: I finish off this dish with fresh chopped cilantro and a dollop of creamy plain yogurt, which can be vegan.
🔪 How To Make
I make this in one pot, yay for less cleaning up! Once the spices are added, the steps move quickly, so be sure to have all your ingredients weighed, measured, and ready to go.
Cook the onions: In a large pot, I heat my olive oil over medium-high heat, add my onions, and cook until tender and caramelized.
Toast the spices: Next, I reduce the heat slightly, add the garlic, cumin seeds, coriander, ginger, garam masala, and cardamom. I stir constantly to make sure the spices are toasted and not burning. Once your cumin seeds start popping, you can move on to the next step.
Add tomatoes and potatoes: I pour the tinned tomatoes into the pot and crush them with a potato masher. Next, I add in my cubed potatoes.
Simmer and add chickpeas: At this point, I bring everything to a boil, reduce the heat to a steady simmer, and add the remaining spices, chopped cilantro, and chickpeas. Simmer until the potatoes are tender, and the sauce has thickened.
Serve: I finish off the curry with some more fresh cilantro and a dollop of plain yogurt.
💭 Expert Tips
My #1 Secret Tip for this chana aloo masala recipe is to take my time caramelizing the onions until they are a deep golden brown and have released their natural sugars. This step builds the base flavor of the curry, and it makes the final product taste as if it has simmered for hours.
Other Tips To Keep In Mind:
- Remove husks from the chickpeas: I sometimes notice the translucent husks detaching from the chickpeas. These can leave a bitter flavor. If I have the time, I boil the chickpeas in a small pot of water with 1 teaspoon of baking soda. The husks float to the top, and you can easily remove them.
- Keep your spices in the fridge or freezer: I extend the shelf life of certain dry spices by keeping them in an airtight container in the fridge or freezer. This way, my spices always taste fresh.
- Small potato cubes: I have experimented with larger potato pieces, but quickly discovered that they extended cooking time significantly. I also noticed that larger pieces of potato develop the leather outer layer when cooked in an acid, such as tomato gravy.
- Save your garam masala for last: This is an old school pro tip, instead of adding all your garam masala during the initial cooking stages, save at least 1 spoonful for the very end. Once you have switched off your heat, stir it through and reignite the flavors.
- Remove the cardamom pods: I remove all my cardamom pods before serving. If there is one thing I have learned, it is that picky eaters become grumpy picky eaters when they bite into one of these.
📖 Variations
I have been making this recipe for years, and have been able to play around with it. These are the three variations that have been approved by my family.
Leafy greens: I stir in 3 cups of chopped baby spinach during the last 5 minutes of simmering. It melts right into the sauce and adds to the iron intake, perfect for my picky eaters.
Extra heat: If we are in the mood for a hotter take on this curry, I add in one sliced serrano pepper with the tomatoes. This does not affect the flavor balance but adds heat like my hubby likes.
Creamy finish: For a richer and mellower taste, I stir in 1/3 cup of coconut milk at the end. My absolute favorite!
🍽 Serving Suggestions
Indian food is meant to be served and enjoyed family style. I guess that is why I always make several side dishes and accompaniments when I make my chana aloo masala. My family loves the full restaurant-style experience. The last time I made this dinner for my family, I laid out a spread which included fluffy basmati rice and authentic Guyanese roti. I even served a starter platter filled with my traditional Indian samosas.
If I am making this for a larger group, I like to add a few more traditional Indian dishes to the table. I get especially excited if I am cooking for someone who has not had the privilege of experiencing authentic home-cooked Indian food. My roasted tandoori cauliflower is a favorite among everyone, so I make sure I have extra. I also like to end the meal by sticking with the theme, with a rasmalai tres leches cake.
🧊 Storing And ♨️ Reheating
Refrigeration: I allow the curry to cool completely, store it in an airtight container, which keeps in the fridge for up to 4 days.
Freezing: Any leftovers can be frozen in a freezer-safe container for up to 3 months. Personally, I like to label it with the date, since my future self appreciates that kind of organization.
Reheating: I reheat my chana aloo masala on the stove top and add a splash of water if the sauce has thickened too much. If reheating from frozen, I first thaw the curry in the refrigerator overnight.
❓Recipe FAQs
Why does my chana aloo taste flat even after all the spices?
Flat-tasting curry comes down to one of three things in my kitchen: The onions were not cooked long enough, the spices were not toasted sufficiently, or the curry did not simmer long enough to thicken. These steps should not be rushed. Making a curry is like a delicate science. If your curry is flat, return it to the stove, uncovered, and simmer for a bit longer.
What can I do if my curry is too spicy?
When I accidentally exceed the heat threshold, I do not try to fix it by adding more salt. That is a myth. I usually stir in a few spoonfuls of yogurt, milk, or a generous squeeze of lemon juice. If the heat is still too intense, I serve the curry with mint yogurt, which helps balance the heat, but still complements the flavor.
How can I thicken up my chana aloo masala without flour or cornstarch?
This curry thickens naturally, but if it does become watery, I mash a few potatoes near the end of cooking and stir them through the curry. Then I allow it to simmer uncovered for 3-5 minutes until thick.
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🎥 Watch How to Make It
Chana Aloo Masala
Ordinarily, curries are labor of love, but this one comes together in 1 hour and has everything I am looking for in a curry. I make this chana aloo masala with tender chickpeas, creamy potatoes, and a warm garam masala spice blend. The robust tomato gravy has a restaurant-style quality while still tasting really authentic. It is nourishing, family-friendly, naturally vegan, and gluten-free.
Servings: 6 servings
Calories: 227kcal
Ingredients
- 1 tbsp extra virgin olive oil
- 1 medium red onion coarsely chopped
- 4 cloves garlic minced
- 1 tsp cumin seeds
- ½ tsp ground coriander
- ¼ tsp ground ginger or 1 Tbsp minced fresh ginger
- 1 tsp garam masala
- 4 cardamom pods lightly crushed
- 28 ounces whole peeled tomatoes 1 can
- 1 tsp salt more to taste
- 1 tbsp cilantro leaves chopped, plus more for garnish
- ⅛ tsp cayenne pepper add more to taste
- 1 tsp ground cumin
- 1 tsp chili powder
- 30 oz chickpeas, drained and rinsed 2 (15 oz) cans
- 5 baby red potatoes diced
- 6 tbsp plain non fat Greek yogurt or coconut milk yogurt optional, for serving
Instructions
- Heat a large pot or Dutch oven over medium heat. Add the oil and red onion and cook, stirring frequently until it is deeply caramelized. Reduce the heat to low.
- Add the garlic, cumin seeds, coriander, ginger, garam masala, and cardamom pods, and fry them, stirring constantly, until the cumin seeds pop and the spices are fragrant and toasty, about 30 seconds.
- Pour in the juice and the tomatoes from the can and crush them in the pot with a potato masher. Add the salt and the potatoes.
- Raise the heat to medium-high, and bring the pot to a boil. Reduce the heat to medium, add the cilantro and cayenne, and all of the rest of the spices, and simmer the sauce until it reduces a bit and begins to thicken. Add the chickpeas, and stir to combine.
- Keep simmering the curry on low until the chickpeas and potatoes soften (about 30 minutes).
- Serve and top with cilantro and yogurt.
Notes
- My #1 Secret Tip for this chana aloo masala recipe is to take my time caramelizing the onions until they are a deep golden brown and have released their natural sugars. This step builds the base flavor of the curry, and it makes the final product taste as if it has simmered for hours.
- Remove husks from the chickpeas: I sometimes notice the translucent husks detaching from the chickpeas. These can leave a bitter flavor. If I have the time, I boil the chickpeas in a small pot of water with 1 teaspoon of baking soda. The husks float to the top, and you can easily remove them.
- Keep your spices in the fridge or freezer: I extend the shelf life of certain dry spices by keeping them in an airtight container in the fridge or freezer. This way, my spices always taste fresh.
- Small potato cubes: I have experimented with larger potato pieces, but quickly discovered that they extended cooking time significantly. I also noticed that larger pieces of potato develop the leather outer layer when cooked in an acid, such as tomato gravy.
- Save your garam masala for last: This is an old school pro tip, instead of adding all your garam masala during the initial cooking stages, save at least 1 spoonful for the very end. Once you have switched off your heat, stir it through and reignite the flavors.
- Remove the cardamom pods: I remove all my cardamom pods before serving. If there is one thing I have learned, it is that picky eaters become grumpy picky eaters when they bite into one of these.
Nutrition
Calories: 227kcal | Carbohydrates: 44.2g | Protein: 9.9g | Fat: 3.3g | Sodium: 430.2mg | Fiber: 7.3g | Sugar: 7.5g
This was such a warm, hearty, satisfying dish – and so easy to make, too!
Thank you so much Renée!
This recipe sounds very good! I don’t have several of the ingredients on hand-yet but plan to purchase on my next trip to the market.
You will love this recipe Gina! It’s super flavorful and the ingredients are actually pretty readily available at most grocery stores!
This was such a unique and unexpected dish! Served this for dinner and it was a hit all around the table; easily, a new favorite recipe!
Aw yay! Thank you so much Sara – so glad to hear that!
We all loved it! So eady to prepare! My taste testing “guinea pig” friends who don’t have much experience with international foods ate it up and wanted more! So the next time I make it I’m going to add the serrano pepper and double the batch! Thank you so much Anjali!😋
Aw yay!! I’m so so happy to hear that Brenda! Thanks for letting me know! 🙂
I haven’t made this recipe yet, as I do not have cardamom pods in my pantry. So my question is, can I substitute ground cardamom for the cardamom pods? And if so how much ground cardamom should I use?
Hi Brenda! Yes you can substitute ground cardamom – I’d use 1/8 tsp! Hope that helps!
Looks very delish! I haven’t try this before but I am excited to make this at home. Thanks for this!
Thanks Claire!! I’m sure you will love this recipe!
I have gotten premade versions of chana masala. Thank you for this to make myself! And the yogurt totally makes it.
Thanks Sarah!! This really is so much better than premade! 🙂
Your tips are very helpful. This is definitely going to be a new favourite in my house from now on! Thanks so much for the recipe! 🙂
Yay! So happy to hear that Cathleen!
Look at the color, It is so bright and makes me hungry!! Love them with some Poori always!
I know right?? Chana and poori is the best!