Aloo Chana Masala - Easy, Quick & Comforting Indian Curry
If you’re looking for a quick yet flavorful Indian curry, this Aloo Chana Masala is the perfect choice. Made with soaked chickpeas, potatoes, aromatic whole spices, and a rich onion-tomato base, this dish comes together in just 25–30 minutes using a pressure cooker.
It’s a wholesome, comforting recipe that works beautifully for busy weekdays, unexpected guests, or when you want a hearty homemade meal without spending hours in the kitchen. Serve it with roti, paratha, or steamed rice for a complete and satisfying meal.
Ingredients
- Soaked chickpeas (chana) – 1 cup
- Potatoes – 2, peeled and cut into large pieces
- Onions – 2, roughly chopped
- Tomatoes – 2, chopped
- Oil – 3 tablespoons
Whole Spices
- Cumin seeds – ½ teaspoon
- Star anise – ½ piece
- Black peppercorns – 4
- Dry red chilies – 2
- Bay leaf – 1
- Clove – 1
- Green cardamom – 2
- Black cardamom – 1
- Cinnamon stick – small piece
Other Ingredients
- Green chilies – 2, slit
- Garlic cloves – 10–12
- Ginger paste – ½ teaspoon
- Asafoetida (hing) – ⅛ teaspoon
- Turmeric powder – ½ teaspoon
- Red chili powder – 1 teaspoon
- Kitchen King masala – ½ teaspoon
- Kasoori methi (dried fenugreek leaves) – ½ teaspoon
- Garam masala powder – ½ teaspoon
- Salt – to taste
- Fresh coriander leaves – finely chopped
- Water – as required
Method
- Use chickpeas that have been soaked overnight. Peel and cut the potatoes into large chunks.
- Heat 3 tbsp oil in a pressure cooker. Add cumin seeds – 1/2 tsp and let them crackle. Then add bay leaf 1 , dry red chilies 2, black peppercorns – 4 , clove – 1, star anise – 1/2 piece, cinnamon stick – small piece, green cardamom – 2, and black cardamom – 1. Sauté briefly until aromatic.
- Add green chilies – 2, garlic cloves -10 – 12, ginger paste – 1/2 tsp, a pinch of hing, and sauté well. The black cardamom adds a deep, rich flavor to the curry.
- Add chopped onions – 2 and a little salt. Cook, stirring continuously, until the onions turn soft and lightly browned.
- Add chopped tomatoes – 2, turmeric powder – 1/2 tsp, red chili powder – 1 tsp, and Kitchen King masala – 1/2 tsp. Cook until the masala is well roasted and oil begins to separate.
- Add soaked chickpeas – 1 cup and potato pieces – 2 (peeled and cut into large pieces)
- Sprinkle kasoori methi, garam masala, and adjust salt. Mix well and sauté for 5–6 minutes so the chickpeas absorb the spices.
- Add enough water to cover the ingredients. Increase the heat and bring to a boil. Close the lid and pressure cook on medium heat for 3 whistles.
- Turn off the flame and let the pressure release naturally for about 10 minutes. Open the lid—you’ll see oil floating on top and a thick, rich gravy.
- Add freshly chopped coriander leaves and mix gently. The curry should be thick, with soft chickpeas and perfectly cooked potatoes.
Tips & Tricks
- No need to pre-boil chickpeas—pressure cooking them with spices enhances flavor.
- Cut potatoes into large pieces so they don’t mash into the gravy.
- For a thicker gravy, slightly mash a few chickpeas before serving.
- Adjust red chili powder according to your spice tolerance.
- This curry tastes even better the next day as the flavors deepen.
