Craving a comforting Indian curry that's rich without being heavy? Try this Indian Potato and Chickpea Curry with tender potatoes and melt-in-the-mouth chickpeas simmered in a spiced tomato gravy. I love how simple it is to make, no fancy ingredients, cream, or coconut milk needed. And get that comforting, home-cooked taste with just slow simmering.
If you enjoy cozy, balanced curries like my Saag Chana or Chana Masala, this Chana Aloo will soon become another favorite.
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How I Make This Curry Rich Without Cream
This curry holds a special place in my kitchen because it shows how simple ingredients can turn into something deeply satisfying. I use cooked chickpeas (see my Instant Pot Chickpeas recipe) for the best texture, as raw or soaked ones won't soften properly when tomatoes are added.
The slow simmering step is what makes this dish authentic. It allows the chickpeas to absorb the masala and the potatoes to gently break down, giving the curry its natural thickness without any cream or coconut milk.
You can also make this Chana Aloo in the Instant Pot without losing any of those slow-cooked flavors, making it ideal for busy weekday meals. If you enjoy flavorful curries and are short on time, explore my Instant Pot Curry Recipes roundup for tested combinations that bring warmth to everyday cooking.
Happy Cooking!
-Sravanthi
Detailed Steps
Step 1: Heat oil in a pan (or start the Instant Pot on sauté mode). Add bay leaf, onions, grated ginger, and garlic. Sauté for a couple of minutes until fragrant.
Step 2: Add chopped tomatoes and cook for a couple of minutes or until they soften a bit.
Step 3: Then stir in red chili powder, turmeric, coriander, cumin, garam masala, and salt.
Step 4: Mix everything well.
Step 5: Add the cubed potatoes and stir so they're evenly coated with the masala.
Step 6: Add the cooked chickpeas next.
Step 7: Mix everything well.
Step 8: Add chickpea cooking water (or plain water) and mix.
Step 9: Instant Pot: Cancel sauté mode, close the lid, and pressure cook on High for 5 minutes. Let it rest for 5-10 minutes before releasing pressure. Stovetop: Cover and simmer for 15-20 minutes, stirring occasionally, until the potatoes are soft and the chickpeas have absorbed the flavors.
Step 10: Stir in kasuri methi and chopped cilantro or mint. Slightly mash a few potatoes with the back of a spoon to thicken the curry naturally.
Step 11: Adjust salt and consistency as needed; the curry will thicken as it cools.
Recipe
Indian Potato and Chickpea Curry (Chana Aloo)
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Ingredients
- 3 cups chickpeas cooked ( around two 15 oz cans)
- 2 cups potato around 300gms
- 1 cup tomato finely chopped or pureed
- ½ cup onion finely chopped
- 2 cups water
- 1 teaspoon garlic grated
- 1 teaspoon ginger grated
- ½ teaspoon red chili powder
- ½ teaspoon garam masala powder
- ½ teaspoon coriander powder
- ½ teaspoon ground cumin
- ¼ teaspoon turmeric powder
- 1 bay leaf
- 1 teaspoon kasuri methi leaves dried fenugreek leaves, optional
- ¼ cup mint leaves or cilantro chopped
- 1 tablespoon oil
- 1 teaspoon salt adjust to taste
Instructions
Instant Pot Method
- Start the Instant Pot in saute mode.
- Once it is hot, add oil and chopped onions, bay leaf, grated ginger, and grated garlic. Sauté the aromatics for a couple of minutes.½ cup onion, 1 teaspoon garlic, 1 teaspoon ginger, 1 tablespoon oil, 1 bay leaf
- Stir in chopped tomatoes and cook until they soften a bit.1 cup tomato
- Now add all the spice powders - red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, and salt. Mix everything well.½ teaspoon red chili powder, ½ teaspoon garam masala powder, ½ teaspoon coriander powder, ½ teaspoon ground cumin, ¼ teaspoon turmeric powder, 1 teaspoon salt
- Add the potatoes and stir well so the spices coat them evenly.2 cups potato
- Add chickpeas, then pour in chickpea cooking water or plain water, and mix well.3 cups chickpeas, 2 cups water
- Cancel sauté mode, close the lid, and cook on Manual / Pressure Cook (High) for 5 minutes.
- Once the Instant Pot finishes cooking, wait for 5 to 10 minutes, and manually release the pressure.
- Stir in kasuri methi and chopped mint or cilantro, then mix well. With the back of a spoon, slightly mash a few potatoes to thicken the curry.1 teaspoon kasuri methi leaves, ¼ cup mint leaves or cilantro
- Adjust salt, and the delicious Instant Pot Chana Aloo is ready to serve.
Stovetop Method
- Heat oil in a pan. Add bay leaf and chopped onions. Add grated ginger and garlic. Sauté for a few seconds until fragrant.½ cup onion, 1 teaspoon garlic, 1 bay leaf, 1 tablespoon oil, 1 teaspoon ginger
- Stir in the chopped tomatoes and cook for a couple of minutes.1 cup tomato
- Add salt and all the dry spices, and mix them well.½ teaspoon red chili powder, ½ teaspoon garam masala powder, ½ teaspoon coriander powder, ½ teaspoon ground cumin, ¼ teaspoon turmeric powder, 1 teaspoon salt
- Add cubed potatoes and mix well to coat with the masala.2 cups potato
- Pour in water (or chickpea water) and let the potatoes cook until soft. I cooked for around 10 minutes.2 cups water
- Add cooked chickpeas and simmer on low for 15 to 10 minutes.3 cups chickpeas
- Gently crush some potatoes with the back of a spoon to thicken the curry naturally.
- Sprinkle kasuri methi and chopped mint or cilantro. Simmer for 2 minutes and turn off the heat.1 teaspoon kasuri methi leaves, ¼ cup mint leaves or cilantro
- Adjust the consistency as needed; this curry thickens as it cools.
Notes
Tested Tips from My Kitchen
- Always use cooked chickpeas; raw or soaked won't cook through with tomatoes.
- Use chickpea cooking water to thicken naturally instead of cream. And reduce the salt at the beginning, as it already contains salt from boiling chickpeas.
- Slow simmering helps potatoes soften and release starch, creating a creamy curry.
- Adjust the spice level with chili flakes or omit the green chili for a milder flavor.
- Instead of these spice powders, you can use curry powder, but the curry's flavor will change accordingly.
- If using my Curry Sauce as a base, skip the aromatics and tomatoes and replace them with 1 cup of curry sauce. Skip the salt initially and add after tasting.
Nutrition
Serving Tips
At home, I often serve this curry as a light dinner with freshly made chapati or turn it into a quick chaat bowl for evenings. It's hearty, flavorful, and surprisingly versatile.
- Pair with Indian Basmati Rice or jeera rice for a complete meal.
- Serve as a side with paratha or naan.
- Add a drizzle of date-tamarind chutney and a dollop of yogurt to enjoy it as chana chaat.
- Mash the leftovers to make burger patties or serve with yogurt rice for lunch.
I'd love to hear how you enjoyed this Chana Aloo recipe! Share your version in the comments, or let me know if you tried it with basmati rice or roti. Explore more comforting curries from my Indian Vegetarian Curry Recipes collection.
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