Go Back
Chana Aloo Curry Recipe

Chana Aloo Curry Recipe (Chickpea Curry with Potato)

Melissa E. Nieves, LND, RD, MPH
This Chana Aloo (or Chickpea Curry with Potato) is packed with Indian flavors. A one pot chickpea curry that is great served with rice or naan. A satisfying, comforting dish perfect for any day of the week. Vegan and gluten free.
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Main Course
Cuisine Indian
Servings 8 servings
Calories 257 kcal


  • 2 red onions, chopped
  • 4 tomatoes, chopped
  • 2 large potatoes, chopped
  • 8 cloves of garlic, minced
  • 1 small jalapeño, chopped optional
  • 2 inch piece of fresh ginger, finely chopped
  • 3 cinnamon sticks
  • 2 whole cloves
  • 3 bay leaves
  • 1 tbsp Garam Masala
  • 2 tsp salt
  • ½ tbsp ground turmeric
  • 2 tsp ground paprika
  • 2 tsp ground cumin
  • ground cayenne pepper, to taste optional
  • 1 cup coconut milk
  • 2 15 oz cans of chickpeas, drained and rinsed
  • ¼ cup cooking oil
  • 1 cup fresh chopped cilantro plus additional for garnish, optional


  • Heat oil in a large pan under medium-high heat. Add the bay leaves, cinnamon, cloves, and cook for 5 minutes until fragrant.
  • Add onions, garlic, ginger, jalapeños (if using), garam masala and turmeric. Combine well. Continue cooking for around 8-10 minutes more.
  • Add the tomatoes, salt, paprika, cumin and cayenne pepper (if using). Cook for 10 more minutes until tomatoes are soft and a sauce has developed.
  • Add the potatoes, chickpeas and coconut milk. Combine well. Cook for 15 minutes more, or until potatoes are tender.
  • Add chopped cilantro and stir. Serve curry over basmati rice or with naan. Garnish with additional chopped cilantro if desired.
Keyword chana aloo curry recipe, Chickpea Curry, Chickpea recipe, Chickpeas, Curry recipe, Healthy Recipe, Vegan Recipe