Best 2 Vegetarian Indian Aloo Chana Masala Recipes

**Aloo Chana Masala: A Flavorful Vegetarian Indian Dish**

Aloo chana masala is a delightful vegetarian Indian dish made with potatoes, chickpeas, and a flavorful blend of spices. This hearty and satisfying curry is a popular choice for everyday meals, special occasions, and potlucks. The combination of soft, fluffy potatoes and tender chickpeas in a rich and aromatic gravy makes this dish a true crowd-pleaser.

This article provides three variations of aloo chana masala recipe to cater to different preferences and dietary restrictions. The classic aloo chana masala recipe is a traditional North Indian dish made with a flavorful blend of spices, including cumin, coriander, turmeric, and garam masala. The dhaba-style aloo chana masala is a popular street food variant known for its tangy and spicy flavors. Lastly, the Gujarati aloo chana masala is a milder and sweeter version of this beloved dish, perfect for those who prefer a less spicy meal.

Each recipe includes detailed instructions, cooking tips, and ingredient lists to ensure that you can easily recreate this delicious dish at home. Whether you're a seasoned cook or a beginner in the kitchen, you'll find everything you need to make aloo chana masala that tastes just like it came from a restaurant.

Let's cook with our recipes!

CHANA ALOO MASALA (ALOO CHOLE)

Chana Aloo Masala (Aloo Chole) image

This chana aloo masala is a must make Punjabi curry. This aloo chole makes healthy, flavorful, protein-packed vegetarian dinner (+vegan & GF).

Provided by Kanan

Categories Main Course

Time 8h30m

Number Of Ingredients 21

Ingredients

½ cup Dried white chickpeas (Chole or kabuli chana or safed chana)
1 ½ cups Water
½ inch Cinnamon stick
2 Black cardamom
1 Tea bags
1 medium or ¾ cup Potatoes (boiled, peeled and cubed)
1 tablespoon Oil
½ cup Red onion (finely chopped)
1 teaspoon Ginger paste or freshly grated or crushed
1 teaspoon Garlic paste or freshly grated
1 Green chili (chopped finely)
2 small or ¾ cup Tomato pureed
Salt (to taste)
¼ teaspoon Turmeric powder
1 teaspoon Red chili powder
1 teaspoon Coriander powder
½ teaspoon Cumin powder
½ teaspoon Chana masala powder
1 teaspoon Anardana powder (dried pomegranate seeds powder)
1 teaspoon Amchur powder (dried mango powder)
2 tablespoons Cilantro or coriander leaves (chopped finely)

Steps:

Wash the dried chickpeas under running cold water until water runs clear. Or rinse them 2-3 times until the water is not cloudy anymore.
Then soak in enough water (2 inches above) for at least 8 hours or overnight. Did you forget to soak ahead of time? No worries check out my quick soaking method in the notes below.
Now discard the soaking water, take soaked chana and freshwater in the pressure cooker. Add whole spices (cinnamon, black cardamoms) and teabag.
Cover the cooker with the lid, put the weight on and cook for 1 whistle on HIGH + 20 minutes On LOW. Let the pressure go down naturally, then open the lid. Discard the teabag and spices.
- Cook in instant pot: takes about 10-15 minutes (see the details here - Instant pot chickpeas)
Heat the oil in a pan on medium heat. Once hot add chopped onions and sprinkle a little salt to speed up the cooking process. Cook until they turn soft and translucent or light pink in color.
Then add 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 puree evaporates and becomes a thick paste.
Now add remaining salt and spice powders (turmeric powder, red chili powder, coriander powder, cumin powder, chana masala, amchur, anardana powder). Mix well and cook for a minute. Oil may start to ooze out from the masala.
Now add boiled chana (along with its boiling water) and boiled, cubed potato. Note: If the boiled chickpeas have too much water then do not add all. Just add enough to make a gravy consistency.
Mix everything well and let it simmer for 6-7 minutes so the chole and potato get a chance to absorb the masala flavor.
Lastly, garnish with chopped cilantro. Mix and aloo chole is ready to serve.

Nutrition Facts : Calories 327 kcal, Carbohydrate 48 g, Protein 12 g, Fat 11 g, SaturatedFat 1 g, Sodium 707 mg, Fiber 14 g, Sugar 11 g, ServingSize 1 serving

EASY CHICKPEA CURRY WITH POTATO (CHANA ALOO CURRY)

Easy Chickpea Curry with Potato (Chana Aloo Curry) image

Recipe video above. A Caribbean curry from Trinidad that tastes very similar to tomato based Indian curries. This curry has incredible flavour, and is one of the easiest real curries because you won't need to trek to the speciality store for the spices, you can get everything from the supermarket! Spice level: Medium (Note 1)

Provided by Nagi | RecipeTin Eats

Categories Curry Dinner

Time 40m

Number Of Ingredients 20

Ingredients

2 tbsp curry powder ((Note 3))
1 tsp All Spice powder
1 tsp nutmeg powder ((or 1/2 tsp freshly grated))
1 1/2 tsp smoked paprika ((or normal or sweet))
2 tsp dried thyme leaves ((or 3 tsp fresh))
1 tsp cumin powder
3/4 tsp cayenne pepper
1 tsp white pepper ((or 1/2 tsp black pepper))
3 tbsp (65ml) cooking oil ((I used vegetable))
2 large garlic cloves (, minced)
1 large onion (, diced (brown, white, yellow))
1 1/2 cups (225g) potatoes (, cut into 1.2cm / 1/2" cubes)
28 oz / 800g canned chickpeas (2 x 14oz/400g cans) (, drained (Note 3))
14 oz / 400g canned crushed tomatoes
2 cups (500ml) vegetable or chicken broth/stock
2 scallion/shallot stems (, sliced (green & white part))
2 tbsp fresh parsley (, finely chopped (or coriander/cilantro))
Salt to taste
Basmati rice
White rice

Steps:

Heat oil in a large pot or very deep skillet over medium high heat.
Add onion and garlic, cook for 3 minutes until onion is translucent.
Add Curry Spices and stir for 1 minute.
Add the potatoes and stir to coat in the Spices. If the spices start to stick to the bottom of the pot, add a tiny splash of water.
Add the chickpeas, tomatoes and vegetable or chicken broth. Bring to simmer then turn down the heat to medium and simmer for 15 minutes, or until the potatoes are cooked and the sauce has thickened.
Adjust salt to taste, stir through scallions/shallots and parsley.
Serve with rice - basmati would be ideal, or Coconut Rice if you're wanting to impress. To go all out, add some Easy Soft Flatbreads!

Nutrition Facts : ServingSize 526 g, Calories 248 kcal, Carbohydrate 32 g, Protein 8 g, Fat 11 g, Sodium 759 mg, Fiber 8 g, Sugar 5 g

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
Don't be afraid to experiment with different spices. Indian cuisine is known for its bold flavors, so don't be afraid to add a little bit of heat or spice to your dish.
Cook your dish slowly and patiently. This will allow the flavors to develop and meld together.
Serve your dish with fresh cilantro and yogurt. This will add a pop of flavor and freshness to the dish.
Enjoy your delicious vegetarian Indian aloo chana masala!

Conclusion:

Vegetarian Indian aloo chana masala is a delicious and hearty dish that is perfect for any occasion. It is easy to make and can be customized to your own taste. So next time you're looking for a new vegetarian dish to try, give aloo chana masala a try. You won't be disappointed!