Chickpea and Potato Curry Recipe
This Chickpea and Potato Curry, also known as Chana Aloo, is a flavorful North Indian dish made with chickpeas, red potatoes, and a rich mix of spices. It’s a delicious, vegetarian curry that’s perfect when served with rice and a dollop of yogurt to balance the heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
- Spice Mix: curry powder, ground cumin, ground coriander, all spice, nutmeg, smoked paprika, dried thyme, dried fenugreek leaves, cayenne pepper (optional)
- Other Ingredients: vegetable oil, diced onion, minced garlic, red potatoes, canned chickpeas, crushed tomatoes, chicken or vegetable broth, green onions, freshly chopped parsley
Instructions
- Heat vegetable oil in a large pot and sauté onions and garlic until fragrant.
- Add the spice mix and cook for one minute.
- Add potatoes and coat them in the spice mixture.
- Pour in broth, crushed tomatoes, and chickpeas. Bring to a boil, reduce heat, and simmer for 20 minutes or until potatoes are tender.
- Stir in green onions and parsley, adjust seasoning with salt and pepper.
- Serve with Basmati or Jasmine rice and a dollop of yogurt.
Notes
If you prefer a milder curry, omit the cayenne pepper. Leftovers can be stored in an airtight container in the fridge for up to 4 days, or frozen for 3 months.
Find it online: https://yumfamilyrecipes.com/chickpea-and-potato-curry-recipe/
