Aloo Channa Recipe
Chick peas with potatoes. Served with rice.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Aloo Channa Curry
Steamed Basmati Rice (side)
Method
Aloo Channa Curry
- 1
Prep potatoes and chickpeas
Place the cubed potatoes in lightly salted boiling water and simmer for 8–10 minutes until just tender but not falling apart. Drain and set aside. If using canned chickpeas, rinse and drain; if using home-cooked chickpeas, measure approximately 3 cups cooked.
- 2
- 3
- 4
Cook tomatoes and spices
Add the 2 chopped tomatoes and cook until they break down and the oil begins to separate from the masala (about 6–8 minutes). Stir in 1 tbs ground coriander, 1 tsp ground cumin, 1 tsp turmeric, and 1 tsp red chili powder; cook 1–2 minutes to roast the spices lightly.
- 5
- 6
Adjust texture and seasoning
If you prefer a thicker sauce, use the back of a spoon to lightly mash about 1 cup of the chickpeas against the side of the pan; this will naturally thicken the curry. Taste and add salt to taste. Simmer uncovered 2–3 minutes to reach desired consistency.
- 7
Finish the curry
Stir in 1 tsp garam masala, 2 tbs chopped cilantro, and 1 tbs lemon juice. Cook for 30 seconds to release the aromas, then remove from heat. Adjust seasoning and lemon if needed.
- 8
Serve
Transfer the aloo channa to a serving bowl and garnish with additional chopped cilantro if desired. Serve hot with the steamed basmati rice.
Steamed Basmati Rice (side)
- 9
Rinse and soak (optional)
Rinse 1.5 cups basmati rice under cold water until the water runs clear. Soak in cold water 15–20 minutes if time allows, then drain thoroughly (optional but yields fluffier rice).
- 10
Cook the rice
In a medium saucepan bring 2.5 cups water to a boil. Add 0.5 tsp salt and the drained rice. Stir once, reduce heat to low, cover with a tight-fitting lid and simmer undisturbed for 12–15 minutes, until the water is absorbed and the rice is tender.
- 11
