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.
Servings: 4 people
Calories: 50kcal
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 kosher 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