Chana Aloo or Chhole Aloo Masala (Spicy Chickpeas and Potato Curry)

4.50 from 2 votes

Chana aloo or chhole aloo is one of the most delicious Indian curries you'll ever taste! Spicy, moderately hot and packed with flavor.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Indian

Servings: Portions

Author: Richa

1 1/2 tablespoons Ghee or Oil
1 inch Ginger julienned
2 Chilies slit lengthwise
1 Cinnamon stick
4 Pods Cardamom
4 - 5 Cloves
1 1/2 cups Bhuna Curry Paste If you don't have bhuna masala, see Step 2 of recipe instructions
1 teaspoon Chili Powder Red
1/2 teaspoon Turmeric Powder
1 tablespoon Coriander Powder
1 teaspoon Cumin Powder
1 teaspoon Garam Masala Powder
2 cups Chickpeas cooked (See Note 2)
2 Potatoes Boiled , Peeled and quartered
Salt to taste
Coriander Chopped for topping

Blend bhuna masala in a blender till smooth.
If you don't have bhuna masala readily available, heat a tablespoon of oil or ghee in a pan and add 1 tsp cumin seeds to it. Once the seeds start spluttering, add 3 chopped onions, 1 teaspoon ginger garlic paste and 1 teaspoon chili paste to it. Cook till the onions are translucent and add 4 chopped tomatoes along with 1/2 teaspoon chili powder, 1 teaspoon coriander powder, 1/2 teaspoon turmeric powder and 1/2 teaspoon garam masala powder. Cook for 5-7 minutes. Once cooled, blend till smooth and follow the instructions below.
Heat ghee in a large casserole or kadhai and add ginger, chillies, cinnamon, cardamom and cloves. Saute for a minute on low flame. Be careful not to let the ginger or spices burn.
Add bhuna masala and stir in red chili powder, turmeric powder, coriander powder, cumin powder, garam masala powder and salt. Cover and cook for 8-10 minutes.
Add cooked chickpeas, potatoes and 3/4 cup water. Bring this to a boil. Once the curry starts boiling, reduce the flame and cover and cook for 10-15 minutes.
Sprinkle with chopped coriander and serve hot with rice, parathas or bhaturas.

If you don't have bhuna masala, follow instructions in this link: http://www.myfoodstory.in/bhuna-masala-or-everyday-indian-curry-paste-recipe
To cook chickpeas, soak dried chickpeas in water overnight. The next morning, boil chickpeas in water till soft and can be easily smashed in between your fingers. You can also pressure cook for 7-8 whistles.