Chana Aloo Masala is a classic Indian curry that brings warmth and spice to the table.
The dish comes from northern India and is known for its deep flavour and generous blend of spices that really wakes up the palate.
This vegetarian dish is built on chickpeas (chana) and potatoes (aloo), which together make a filling, wholesome and flavourful stew that warms you right through.
Chana Aloo Masala is packed with protein and fibre, which makes it both nourishing and satisfying, while still being full of flavour.
Perfect for a comforting dinner when you want to treat yourself and your guests to an authentic taste of India.
Serve it with rice, naan bread or a fresh salad to complete the meal.
I first came across this wonderful dish on a holiday in the Maldives, where we stayed at Angsana. It has been a favourite in my kitchen ever since, especially when I’m craving something spicy and comforting – or when I want to bring the memories of a lovely holiday back to life.
I hope you’ll give my recipe a try 🙂
Chana Aloo Masala – Indian chickpea and potato curry
Ingredients
- 1 onion, finely chopped
- 4 cloves garlic, grated or crushed
- 2 tbsp fresh ginger, finely grated – about 4 cm
- 2 tsp garam masala
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 450 g potatoes, cut into bite-sized pieces
- 1 tin tomatoes – polpa (finely chopped tinned tomatoes) or passata
- 400 ml vegetable stock
- 2 tins chickpeas
- 50 g fresh spinach
- 3 tbsp parsley, finely chopped
- Salt and freshly ground pepper
- Oil
To serve
- Chopped parsley – or coriander
- Rice
- Flatbread, if you like – click here for the recipe
- or
- Naan bread – click here for the recipe
Method
- Heat a splash of oil in a saucepan and fry the onion and garlic until the onion is translucent, then add the grated ginger.
- Sprinkle over the spices and warm them through for a moment, then add the potatoes, tomatoes and stock.Season with salt and freshly ground pepper and let the curry simmer, covered, until the potatoes are almost tender.
- Add the chickpeas and heat through, then stir in the spinach and parsley until the spinach wilts.
- Before serving, season to taste with salt and freshly ground pepper – and serve the curry with rice, flatbread, naan or similar.
Nutrition
Premium
Hej Diana 🙂
skal kartoflerne i retten i hel figur? Eller skal de skæres i stykker?
Kh Sarah
Hej Sarah
Arh godt spottet, det er en fejl – de skal skæres i mundrette bidder 🙂
Tak fordi du skrev det 🙂
Warm wishes, Dianna
Fantastisk – tusind tak for hurtigt svar, Dianna. Jeg har skrevet indkøbsliste, og vil servere den til min fødselsdag i morgen ❤️
Venlig hilsen Sarah
Hej igen Sarah
Hvor dejligt altså 🙂 Håber den falder i god jord – jeg elsker den selv 🙂
Og tillykke med fødselsdagen 🙂
Warm wishes, Dianna
Ser lækkert ud Er retten mon fryse egnet?
Shit det smager godt:-)
Hej
Kan retten laves om formiddagen, og serveres om aftenen?
Simpelthen sådan en dejlig, velsmagende ret.
Den er både hurtig og billig at lave. Nu har jeg i hvert fald spist retten tre gange på en uge
Hej Betina
Ej hvor er det bare dejligt at høre – tusind tusind tak fordi du skriver det 🙂
Warm wishes, Dianna