Aloo Chana Curry / Potato – White Chickpeas Curry


1 cup white chickpeas / chana
2 big potatoes
2 onions, sliced
1 tbsp ginger, finely chopped
2 green chillies, slit
2 tomatoes, chopped
1/2 tsp turmeric powder
1 tsp kashmiri chilli powder
1 tsp coriander powder
3 cups coconut milk
1/2 tsp garam masala
1/2 tsp pepper powder
1/4 tsp fenugreek seeds
1/2 tsp cumin seeds
1 tsp mustard seeds
1 sprig curry leaves
3 dry red chillies
salt to taste
2 tbsp coriander leaves, chopped
2 tbsp coconut oil


  1. Soak the chickpeas in water for 8 hours and pressure cook it adding enough water and salt and keep it aside.
  2. Peel the potatoes and chop them into cubes and pressure cook adding 1 cup water for 2 whistles. Keep it aside.
  3. Heat oil in a pan and add fenugreek seeds, cumin seeds, mustard seeds, dry red chillies and curry leaves.
  4. Add chopped ginger and green chillies and saute well.
  5. Add chopped onions and saute well adding little salt.
  6. Add turmeric powder and mix well. Add kashmiri chilli powder and coriander powder and mix well for a minute.
  7. Add chopped tomatoes and saute for 2-3 minutes.
  8. Add cooked chickpeas along with its stock and mix well.
  9. Then add cooked potato and mix well. Adjust the salt, mix well and boil for 4-5 minutes.
  10. Add coconut milk to this and boil well for 10 minutes at medium flame.
  11. Add garam masala and pepper powder and mix well. Adjust the salt and cook for 3-4 minutes till it thickens.
  12. Switch off the flame and add coriander leaves. Serve with chapati, appam, puttu etc..

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