Go Back
+ servings
Close-up view of Chickpea curry with potato or also known as Chana Aloo, shown in a dutch oven and a ladle.

Chickpea Curry with Potatoes

Chickpea curry with potato or Chana Aloo packed with Indian flavors, nutritious and needs less than 30 minutes to make. This one pot chickpea curry is best served with rice or naan.

Course Main Course
Cuisine Indian
Keyword Chickpea Curry, Dutch Oven, easy dinner recipe, Easy Indian Chicken Curry, Healthy
Prep Time 10 minutes
Cook Time 30 minutes
Servings 5 people
Calories 313kcal
Author Subhasmita


  • 250 grams Dried Chickpeas (Ref. note 1)
  • 2 tablespoon Oil
  • 1 Bay Leaf
  • 1 inch Cinnamon
  • 1 medium Onion finely chopped
  • 2 teaspoon Garlic minced (Ref. note 2)
  • 1 teaspoon Ginger grated
  • 1 green Chili (optional)
  • 2 large Tomatoes chopped
  • ½ teaspoon Turmeric Powder
  • 2 teaspoon Coriander Powder
  • 1 teaspoon Cumin Powder
  • 1 teaspoon Chilli Powder
  • 1 teaspoon Garam Masala
  • Salt to taste
  • 2 medium Potato peeled, cubed
  • 2 cups water
  • ½ cup fresh coriander leaf chopped
  • 2 tablespoon kasuri methi (optional)


  • Soak Dried chickpeas overnight. Cook in a pressure cooker / Instant pot until it is cooked through, soft but still holds shape.
  • In a heavy bottom pot, add oil.
  • Once the oil is medium hot, throw in bay leaf and cinnamon. fry for 20-30 seconds untill aromatic.
  • Add chopped onion to the pot. Cook for 2-3 minutes, until the onions has softened and starts to brown.
  • Add ginger,garlic and chopped green chilli (if using). cook for another 1 minutes until the raw smell of ginger and garlic is gone.
  • Add chopped tomatoes and cook until it is soft and mushy.
  • Add all the spices turmeric, coriander, cumin , chilli powder and garam masala. Stir everything well and cook for 1 minute to let the spices infused in the oil. If the mixture sticks to the bottom and start to burn , sprinkle little water.
  • Add chopped potatoes and fry in onion tomato spice mixture for 1-2 minutes.
  • Stir in the chickpeas.Add water to the pot. Mix everything well and cover.
  • Let it cook on low medium-medium until potatoes are cooked and tender. (for around 20-25 minutes.)
  • At the end of cooking the curry would have a nice and thick gravy. If the amount of liquid is too little, then add warm water for desired consistency. (Ref. note 4)
  • Switch off the gas. Stir in chopped cilantro and kasuri mathi(if using).



  1. Use 2 cans of drained Chickpeas instead of dried one.
  2.  Use 1 heaping tablespoon of ginger garlic paste instead of minced garlic and grated ginger instead. 
  3. If using Curry Powder - Skip Coriander powder, Cumin powder, Garam Masala and add 2 tablespoons of mild curry powder. 
  4. The curry gets bit thicker ones it cools down, so add water accordingly. 


Serving: 100g | Calories: 313kcal | Carbohydrates: 48g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Sodium: 68mg | Potassium: 1009mg | Fiber: 13g | Sugar: 9g | Vitamin A: 760IU | Vitamin C: 25mg | Calcium: 99mg | Iron: 6.5mg