A simple, home-cooked Indian meal makes for the perfect Sunday. Chana Aloo, also called Chhole Aloo Masala (Spicy Chickpeas and Potato Curry), is a comforting, flavorful dish—spicy, moderately hot and packed with aroma.
Chana aloo may be humble, but it’s pure comfort food. I usually make a large batch because it stores and reheats very well. We enjoy it in different ways—once with bhatura, another time with naan or paratha, and sometimes with steamed rice. It’s versatile, filling and always a crowd-pleaser.
You can prepare this curry in two ways: the longer route where you build the masala from scratch, or a quicker version using pre-made bhuna masala. If you keep a jar of bhuna masala in the freezer, this dish comes together in no time.
Table of contents
- Why You’ll Love This Recipe
- Richa’s Top Tips To Make The Best Chole Aloo Masala
- More Comforting Indian Meals You’ll Love
Why You’ll Love This Recipe
- Ready in about 30 minutes — ideal for busy weeknights.
- Meal-prep friendly: makes a large batch that freezes or refrigerates well.
- Serves multiple ways—bhaturas, rotis, parathas or rice—so meals never feel repetitive.
- Completely vegan and naturally gluten-free.
Richa’s Top Tips To Make The Best Chole Aloo Masala
- Cut potatoes into small, even cubes so they cook quickly and uniformly.
- If using dried chickpeas, soak them overnight and pressure-cook or boil until tender. Canned chickpeas work too—drain and rinse well before using.
This curry is flexible. For a feast, serve it with rotis, jeera rice, dal fry and cucumber-mint raita. For a simple weekday meal, pair it with steamed rice. For a hearty breakfast, serve with bhaturas. Make a little extra—the dish disappears fast!
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Chana Aloo or Chhole Aloo Masala (Spicy Chickpeas and Potato Curry)
Print Recipe
Ingredients
- 1 1/2 tablespoons Ghee, or oil
- 1 inch Ginger, julienned
- 2 Chilies, slit lengthwise
- 1 Cinnamon, stick
- 4 Cardamom pods
- 4–5 Cloves
- 1 1/2 cups Bhuna curry paste, (see instructions if making from scratch)
- 1 teaspoon Red chili powder
- 1/2 teaspoon Turmeric powder
- 1 tablespoon Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Garam masala
- 2 cups Cooked chickpeas
- 2 Potatoes, boiled, peeled and quartered
- Salt, to taste
- Coriander, chopped, for garnish
Instructions
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If using store-bought bhuna masala, blend it in a blender until smooth.
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To make bhuna masala from scratch: heat 1 tablespoon oil or ghee, add 1 teaspoon cumin seeds. When they crackle, add 3 chopped onions, 1 teaspoon ginger-garlic paste and 1 teaspoon chili paste. Cook until the onions are translucent, then add 4 chopped tomatoes and 1/2 teaspoon chili powder, 1 teaspoon coriander powder, 1/2 teaspoon turmeric and 1/2 teaspoon garam masala. Cook 5–7 minutes, let cool and blend until smooth.
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Heat ghee or oil in a large pan. Add ginger, chilies, cinnamon stick, cardamom and cloves. Sauté on low for about a minute, taking care not to burn the spices.
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Add the bhuna masala, then stir in red chili powder, turmeric, coriander powder, cumin powder, garam masala and salt. Cover and cook for 8–10 minutes to develop the flavors.
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Add cooked chickpeas, potatoes and 3/4 cup water. Bring to a boil, then reduce heat, cover and simmer for 10–15 minutes so the potatoes absorb the masala and the curry thickens slightly.
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Finish with chopped coriander and serve hot with rice, parathas or bhaturas.
Notes
- If you don’t have bhuna masala, follow the homemade bhuna masala instructions under “Instructions.”
- To cook dried chickpeas: soak overnight, then boil until soft or pressure-cook for 7–8 whistles.
Nutrition
Carbohydrates: 36g,
Protein: 8g,
Fat: 10g
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More Comforting Indian Meals You’ll Love
- Dal Makhani
- Rajma (Easy Rajma Recipe)
- Quick Aloo Pyaaz Sabzi
- Cauliflower Chickpea Coconut Curry