30-Minute Aloo Chana (Potatoes & Chickpeas)

30-Minute Aloo Chana (Potatoes & Chickpeas) is Pakistani/Indian main dish recipe. It's really flavorful, one pot meal and great for a quick weeknight dinner.

WHAT IS ALOO CHANA?

30-Minute Aloo Chana (Potatoes & Chickpeas) curry recipe. It originated in Northern India and made its way to Northern Pakistan. It's not as popular in South of Pakistan.

Nevertheless, It's one pot meal and great for a weeknight dinner. In this recipe, I used canned chickpeas and golden medium potatoes. This is mild spiced just like my other Indian and Pakistani dinner recipes and also vegetarian like: Aloo Baigan, Aloo Methi, and Aloo Matar.

WHY MAKE THIS RECIPE?

1. It's an easy recipe.
2. A quick recipe and 30 minutes.
3. It's extremely flavorful.

INGREDIENTS YOU'LL NEED

• Olive oil- I used olive oil but you can use any type of neutral oil.
• Chickpea- Just a can of chickpeas.
• Potatoes- Need medium golden potatoes.
• Tomatoes- Take medium size tomatoes.
• Whole spices- This will give your warmth to the recipe.
• Powdered spices- This will give the recipe flavor and subtle spice.

HOW TO MAKE ALOO CHANA?

Add onion and whole spices.

Now add tomatoes and green pepper.

Add potatoes.

Now add some water, cover and cook.

Add chickpeas.

Enjoy!

HOW TO SERVE IT?

Aloo Chana is served with chapati and some parts of India it is also served with basmati rice and cumin rice.

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30-Minute Aloo Chana (Potatoes & Chickpeas)

30-Minute Aloo Chana (Potatoes & Chickpeas) is a Pakistani curry. It's flavorful and comes together in 30 minutes.

Prep Time5 minutes mins

Cook Time25 minutes mins

Total Time30 minutes mins

Course: Main Course

Cuisine: Indian, Pakistani

Keyword: #aloochana, pakistani recipe, potatoes and chickpea curry

Servings: 4 people

Calories: 50kcal

Author: Sarah Mirza

Ingredients

• ⅓ cup olive oil or any neutral oil
• 1 15oz can of chickpeas drain the chickpea water before adding it in the pot.
• 1 medium onion diced
• 2 medium golden potatoes cubed
• 2 medium tomatoes
• 1 green pepper
• 2 cups water

Whole spices

• 1 bay leaf
• ½ tsp cumin seeds
• 4 cloves
• 4 green cardamoms
• 5 black pepppercorns

Powdered spices

• ½ tsp red chili powder
• 2 tsp coriander powder
• ½ tsp turmeric powder
• 1 tsp amchur powder
• ¼ tsp Garam Masala powder
• ½ tsp cumin powder
• 1 tsp salt

Garnish

• 1 tbsp cilantro fresh

Instructions

• On a medium-size pot, on medium heat, add oil and let it heat up.
• Add onion and sauté it until translucent.
• Next add whole spices and mix it for 10-15 seconds.
• Add tomatoes and green pepper and mix that until they soften.
• Now add powdered spices, salt, and mix well.
• Add potatoes and mix well.
• Now add water and mix well.
• Cover the lid and let it cook for 10-15 minutes or until potatoes are fully cook.
• Open the can of chickpeas, drain the water from the can of chickpeas, and discard the water from the chickpeas.
• Open the lid of your pot where the potatoes are fully cooked.
• Add in the drained chickpeas and mix well.
• Turn the heat to low.
• Cover and cook for 5 minutes with chickpeas.
• Mix well once again.
• Turn off the stove.
• Garnish with fresh cilantro.
• Serve it hot, with a fresh chapati.

Video

Nutrition

Serving: 1person | Calories: 50kcal | Carbohydrates: 1g | Fat: 3g | Saturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 199mg | Potassium: 76mg | Sugar: 1g | Vitamin A: 143IU | Vitamin C: 10mg | Calcium: 10mg