Chana Aloo Masala (Potato Chickpea Curry) 

This flavorful authentic chana aloo masala recipe is an easy Indian chickpea curry, with warm spices, hearty chickpeas and creamy potatoes! It’s naturally gluten-free, vegan, and family friendly too!


– Olive oil – Onion – Garlic – Seeds – Ground coriander

Step-by-step instructions!

Follow our easy instructions for success!





Heat a large pot or Dutch oven over medium-high heat. Add olive oil and red onion and cook, stirring frequently until it is deeply caramelized.

Cook The Onions:


Add the garlic, cumin seeds, coriander powder, ginger, garam masala, and cardamom pods, and fry them, stirring constantly, until the cumin seeds pop and the spices are fragrant and toasty.

Roast Spices, Add Potatoes & Tomatoes:


Reduce to medium-low heat. 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.

Add Chickpeas:


Add the chickpeas, and stir to combine. Keep simmering the channa and potato curry on low until the chickpeas and potatoes soften (about 30 minutes).

Serve these Indian chickpeas and potatoes warm, and top with cilantro and/or yogurt depending on how you like it!



Sauté spices until they become fragrant, and the seeds pop and sizzle. Make sure your spices are fresh for the best flavor!


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