Chana Aloo Curry
This Chana Aloo Curry recipe is easy to make but helps you make a flavourful chickpea curry with potatoes. Rooted in Pakistani style of cooking, this curry dish uses a special ingredient which is tamarind.
Servings: 6
Equipment
- Cooking pan
- Wooden spoon
Ingredients
- 17 ounces canned chickpeas drained. (see the note).
- 10.6 ounces baby potatoes or new potatoes cut in chunks.
- 2 small onions sliced.
- 2 garlic minced.
- ¼ - inch ginger minced.
- ¼ teaspoon kalonji seeds/ Nigella Sativa/ black seeds see the note.
- ¼ teaspoon turmeric powder.
- 1 teaspoon ground cumin.
- 1 teaspoon ground coriander.
- 1 teaspoon salt.
- 1 teaspoon Kashmiri chilli powder or paprika powder if you prefer mild heat.
- ½ cup tinned tomatoes.
- 2 teaspoon tamarind paste.
- ¾ cup water.
- ¼ cup of cooking oil.
Instructions
- Heat the oil on a cooking pan and fry the onion, Kalonji seeds, ginger and garlic until the onion turns translucent.
- Add in all the spices and fry for about a minute or two until the mixture releases aroma.
- Put the tomatoes and water in. Give it a good stir. Let it cook and simmer with the lid on. Keep stirring and mashing the tomato pieces every now and again so you get a smooth sauce.
- When the sauce looks shiny with the oil separated from the edges, add the drained chickpeas in.
- Mix the tamarind paste with ½ cup of water and stir in the chickpeas. Mix well and then let it cook with the lid on at low heat for about 5 minutes.
- Then put the potatoes in and cook further until the potatoes and the chickpeas are cooked and soft. It takes approximately 10-15 minutes.
- If the curry looks dry, you can add extra water for about ¼ of a cup.
- Once the chickpeas and potatoes are softly cooked, mash some of the chickpeas a little bit. This can enhance the curry flavour.
Notes
Use the 400 grams of canned chickpeas. The drained weight of canned chickpeas is about 240 gr/ 8.47 oz.
You can also use the dried chickpeas. For this recipe, I use 1 cup dried chickpeas and then soak them in water overnight. Before I cook, I boil the chickpeas in the pressure cooker for about 20-30 minutes.
The best potatoes to use for this recipe is the waxy potatoes such as baby potatoes, new potatoes, or charlotte potatoes.
- If you don’t have Kalonji, you can use whole cumin seeds instead or omit altogether.
Nutrition
Serving: 1g | Calories: 191kcal | Carbohydrates: 19g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 9g | Sodium: 430mg | Fiber: 5g | Sugar: 4g
Disclaimer
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.