Aloo Chana Masala | Aloo Choley ~ Chickpeas with Potato

An easy dry curry recipe with chickpeas and potatoes…




Are you team potato like me? I believe potatoes make everything better. Just add them into any gravy and they instantly make it anything else than boring! 😀 That is what I felt when I made this super easy dish as a part of this week’s Blogging Marathon #137 theme of “Gravies with Lentils/ Beans”. Chickpeas is something I cook regularly but somehow my girls were getting a little bored of the usual curry or the salad I make. When I saw the option of pairing them with potatoes, I had to try it. In fact, I was wondering, why I never thought about it before… Hehe…


I have a family who prefers scooping curries rather than pouring curries, and hence I tried preparing this gravy that way. I cooked the chickpeas separately after soaking it overnight. You may use canned chickpeas, but the dry ones are always better. The sauce is the a usual onion-tomato gravy, but I prefer making it in ghee for extra flavor. I chopped the potatoes into nice small pieces so that get easily cooked and catches the flavors. I have used minimal spices but the best part about it is finishing it off with a crushing of kasuri methi. I don’t know about you, but I love any gravies that end up with a sprinkling of that delicious thing. It makes it smell good as well as just ups the flavor quotient a lot. Like I mentioned, if you like some gravy to your dish, you can finish it with some water and whisked yogurt. In fact, I served the leftovers the next day afternoon adding some coconut milk and adjusting my seasonings. Off to this simple recipe…




5 from 2 votes

Aloo Chana Masala | Aloo Choley ~ Chickpeas with Potato

Course Accompaniments
Cuisine Indian/ Pakistani
Prep Time 8 hours
Cook Time 45 minutes
Servings 4
Author Rafeeda AR


  • 1/2 cup chickpeas soaked overnight
  • 1 tbsp ghee
  • 1 tsp cumin seeds
  • 1 tsp ginger garlic paste
  • 4-5 green chillies minced
  • 1 onion thinly sliced
  • 1 tomato chopped
  • 3 meduim potatoes chopped
  • 1/2 tsp turmeric powder
  • 1/2 tsp chilli powder
  • 1 tsp coriander powder
  • 3/4 tsp garam masala powder
  • 1 tbsp kasuri methi
  • Salt and pepper to taste
  • Coriander leaves for garnish


  • Pressure cook the soaked chickpeas with some salt till done. Drain and set aside.
  • In a saucepan, heat ghee. Fry the cumin seeds. Fry the ginger garlic paste and green chillies for a minute.
  • Add the onion and saute till wilted.
  • Add in the tomato and cook till mashed.
  • Now add the chopped potatoes along with turmeric, chilli, coriander powders and some salt and toss well. Sprinkle water if necessary.
  • Cook till the potatoes are almost done, tossing occasionally.
  • Add chickpeas at this point and toss to coat the masala. Add water if needed and cook till the potatoes are completely done.
  • Sprinkle the garam masala and kasuri methi, adjust seasoning. Toss.
  • Switch off, garnish with coriander leaves if using and serve hot with chapathis or rotis.


If you want more sauce, you can add some whisked yogurt and water at the end and bring it to simmer. I tried adding thin coconut milk to the leftover and adjusted the seasoning. It tasted amazing with rice. 


Join the Conversation

  1. 5 stars
    Good one. My kids love the coconut milk version of chana masala and as you mentioned I love the sprinkling of kasuri methi as well.

  2. 5 stars
    I am with you in the team potatoes! Everything is better with potatoes and this curry looks and sounds amazing. We would love to have this curry with rotis.

  3. Love this recipe.. very comforting recipe.

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