Description
Chickpea & Potato Curry
This vibrant chickpea and potato curry, also known as Aloo Chana Masala, is a celebration of aromatic spices that includes cumin, coriander, fenugreek, allspice, and smoked paprika. The result is a comforting dish perfect to serve over rice, topped with a dollop of natural yogurt for extra creaminess. It’s a simple yet bold recipe ready in just 40 minutes, making it ideal for a hearty weeknight dinner. Enjoy the rich blend of flavors that promise to delight your taste buds!
Spice Mix:
1 ½ tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
½ tsp allspice
½ tsp nutmeg
1 tsp smoked paprika
½ tsp dried thyme
½ tsp cayenne pepper
1 tsp dried fenugreek leaves (optional)
Curry:
2 tbsp vegetable oil
1 cup onion, diced
3 garlic cloves, minced
1 ½ cups potatoes, diced
2 (14 oz) cans chickpeas, drained & rinsed
1 (14 oz) can crushed tomatoes
2 cups vegetable or chicken broth
3 green onions, sliced
2 tbsp parsley, freshly chopped
Directions:
1. Sauté onion & garlic in oil for 3 mins.
2. Add spice mix, cook for 1 min until fragrant.
3. Stir in potatoes, chickpeas, tomatoes, & broth.
4. Simmer for 20 mins.
5. Mix in green onions & parsley. Serve over rice, top with yogurt.
Prep Time: 15 mins
Kcal: 306
Step-by-Step Guide
1. Prepare the Spice Mix: In a small bowl, combine the curry powder, ground cumin, ground coriander, allspice, nutmeg, smoked paprika, dried thyme, cayenne pepper, and dried fenugreek leaves (if using). Set aside.
2. Sauté Aromatics: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute.
3. Bloom the Spices: Add the prepared spice mix to the pot. Stir constantly for about 1 minute until the spices are very fragrant.
4. Build the Curry: Add the diced potatoes, drained chickpeas, crushed tomatoes, and broth to the pot. Stir well to combine everything and ensure the potatoes are submerged.
5. Simmer: Bring the curry to a boil, then reduce the heat to a gentle simmer. Cover and cook for 20-25 minutes, or until the potatoes are fork-tender.
6. Finish and Serve: Once the potatoes are cooked, stir in the sliced green onions and chopped parsley. Taste and adjust seasoning with salt if needed. Serve immediately.
Serving Suggestions
This curry is incredibly versatile. For a classic meal, serve it over a bed of fluffy basmati rice or with warm naan bread to soak up the sauce. A dollop of plain yogurt or a drizzle of coconut milk adds a lovely cooling creaminess. For a fresh contrast, top with additional fresh herbs like cilantro, a squeeze of lime juice, or a side of tangy mango chutney. It also makes a fantastic filling for wraps or a hearty topping for baked potatoes.
How-to Summary
Quickly sauté onion and garlic. Bloom your pre-mixed spices in the pot to unlock their flavor. Add potatoes, chickpeas, tomatoes, and broth, then simmer until the potatoes are tender. Finish with fresh green onions and parsley. Serve over rice with yogurt.
Frequently Asked Questions
Can I make this curry ahead of time? Yes, it tastes even better the next day as the flavors meld. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth if needed.
How can I make this curry spicier or milder? Control the heat by adjusting the amount of cayenne pepper. For more heat, add a finely chopped fresh chili when sautéing the onions. For a milder curry, omit the cayenne entirely.
Can I use dried chickpeas instead of canned? Absolutely. Use 1 cup of dried chickpeas. Soak them overnight, then boil until tender (about 1-1.5 hours) before adding them to the curry in step 4.
What can I substitute for fenugreek leaves? If you don’t have dried fenugreek leaves (kasoori methi), you can omit them. A tiny pinch of mustard powder can provide a different but complementary bitter note.
How do I prevent the potatoes from becoming mushy? Ensure your potato dice are uniform (about 1/2-inch cubes) and avoid overcooking. Check for tenderness at the 20-minute mark. Using waxy potatoes like Yukon Golds also helps them hold their shape better.
Common Mistakes to Avoid
- Not Blooming the Spices: Skipping the step of cooking the spice mix in oil for a minute drastically reduces flavor depth. Don’t rush this.
- Overcooking the Garlic: Add garlic after the onions have softened to prevent it from burning and turning bitter.
- Underseasoning: Canned tomatoes and beans vary in salt content. Always taste and season with salt at the end.
- Cutting Potatoes Too Small: Dicing potatoes too finely will cause them to disintegrate during the simmer. Aim for hearty, bite-sized pieces.
Conclusion
This Chickpea & Potato Curry is a testament to how simple ingredients, transformed by aromatic spices, can create a deeply satisfying and nutritious meal. Its 40-minute timeline makes it a practical choice for busy evenings, while its robust flavors are worthy of any special gathering. Master the technique of blooming spices and you’ll unlock the secret to incredible, restaurant-quality curries at home. We hope this hearty Aloo Chana Masala becomes a cherished staple in your recipe collection.