Aloo chana Masala

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Aloo chana masala is a vegetarian Indian recipe made from chana or Garbanzo beans and aloo. The recipe is famous in almost all parts of Punjab and is relished with rice or butter roti.

In fact, it is popularly served as main course in lunch by various street food vendors throughout Punjab and Delhi. The comfort food of many, this recipe can be made in few easy steps.

You can learn how to make it using our complete recipe guide. Chana are soaked and then boiled. They are spiced with various condiments and masala made by onion and tomato along with potatoes. The ingredients are boiled to reach a good consistency. Curry leaves can be used to garnish this dish best relished with rice.

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 2 - potatoes (diced)
  • 1 cup - garbanzo beans (channa)
  • 2 medium - onions
  • 1/2 cup - tomatoes
  • 3 - green chillies
  • 1 tbsp - ginger-garlic paste
  • 1/2 tbsp - red chilli powder
  • 1/2 tsp - turmeric powder
  • 1 tsp - garam masala
  • Curry leaves
  • 1/2 cup - coriander leaves, grated
  • Salt as required
  • 3 tbsp - oil

How to Make Aloo chana Masala

  • Soak Garbanzo beans (chana) overnight. Boil chana and diced potatoes in a pressure cooker.
  • Cut the onion and green chillies into thin long slices.
  • Heat oil in a frying pan and add onion slices and fry till it turns light brown.
  • Add tomatoes, green chillies, ginger-garlic paste, curry leaves, salt and fry for 2-3 minutes.
  • When the masala starts boiling, add red chilli powder, turmeric and garam masala and stir it well for a few minutes.
  • Once the masala is done, add boiled potatoes and chana to the masala mixture with some water.
  • Let it boil and when the gravy becomes thick, remove from fire.
  • Dress the dish with coriander leaves and serve hot with chappathis or rice.