Do I need to boil potatoes before putting them in a curry?

No! You don't need to boil the potatoes first . To make a basic curry, just add them to the onion tomato masala and simmer. Potatoes cook with the spices and absorb all the wonderful flavors.

What potatoes are best for curry?

I prefer Yukon Gold potatoes when cooking curries, because they have a slight buttery flavor and creamy texture thanks to their medium starch content. Red Potatoes. They don't need to be peeled before cooking and hold their shape well when cooked.

Can you freeze potato curry?

Curries also freeze beautifully . You can make them in a large batch, either in a saucepan on the stove or in a slow cooker. You can bulk them out with potatoes and other vegetables to make them more economical. Once cooked, you can freeze them in bulk or individual portions with rice.

What vegetables can I put in my curry?

The curry base is made with onions, tomatoes, ginger, garlic, red chilli powder and garam masala. I prefer to go with potatoes, carrots, peas, green beans, cauliflower, corn and bell peppers . Though you can use other veggies like baby corn, sweet potato and broccoli, the curry will have different flavors.

Chickpea and Potato Curry Recipe

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I love chickpea potato curry (Aloo Chana Masala). The richness of the spice mix gives this dish an intense and complex flavor that just bursts into your mouth. Chana Aloo curry is a North Indian dish with chickpeas and potatoes as the main ingredients cooked in a delicious curry-based sauce that tastes delicious when eaten with white Basmati or Jasmine rice and a dollop of yogurt on top to cut the spiciness a bit.

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Ingredients you’ll need:

To make this wonderful chickpea potato curry, you will need several spices. They all add flavor, but if you don’t have them all, don’t worry. Use the ones you have.

Spice mix: ideally, you would use all these spices, but if you are missing a few, it’s ok. The most important ones are curry powder, cumin, coriander, and smoked paprika, but I also used nutmeg, All Spice, thyme, dried fenugreek leaves, and cayenne pepper. If you don’t like too much heat, omit the cayenne
Onion and garlic: are basic flavor enhancers
Potatoes: I used red potatoes, but feel free to use whatever you have on hand
Chickpeas: canned chickpeas, drained and rinsed
Crushed tomatoes: you can use diced, but add the juice. Crushed are the best though
Chicken broth: use vegetable broth if you want to make it vegetarian
Green onions and fresh parsley: are added at the end for freshness

How to make Chickpea Curry?

Chana Aloo is very easy to make. Just follow these simple steps:

Heat a large pot over medium heat, add 2 tablespoons of vegetable oil, and saute the onions and garlic until fragrant, about 2 minutes
Add the spice mix and cook for one more minute
Mix in the potatoes until fully covered with the spice mix
Pour in the chicken broth, crushed tomatoes, and chickpeas. Bring to a boil, reduce the heat, and simmer for 20 minutes or until the potatoes are cooked through
Stir in the freshly chopped green onions and parsley. Adjust the seasoning with salt and pepper. Serve over steaming Basmati or Jasmine rice and with natural yogurt on the side to bring down the heat.

What to Serve With Chickpea Curry?

Freshly made Garlic Butter Rice Recipe is a must to spoon the curry over! You can also add Our Favorite Mushroom Rice as another dish for a vegetarian feast. Tomato Cucumber Onion Salad is a great addition to the meal for a bit of freshness, The Best Brussels Sprouts of Your Lifeas a complement is also a great idea!

Storage:

If you have any leftovers, place them in an airtight container and in the fridge for up to 4 days. This is one of those dishes that tastes better the next day! You can also freeze it for up to 3 months.

How to Reheat Chana Aloo?

I have found the best way to do it is in the microwave, but you can also do it on the stovetop. Add a little water if you feel the curry has dried a little.

Chickpea and Potato Curry Recipe

Chickpea Potato Curry is like a party of flavors for the mouth!

5 from 20 votes

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Ingredients

For the spice mix:

1 ½ tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
½ tsp All Spice
½ tsp nutmeg
1 tsp smoked paprika
½ tsp dried thyme leaves
1 tsp dried fenugreek leaves (optional)
½ tsp cayenne pepper (omit if you don’t like too much heat)

For the curry:

2 tbsp vegetable oil
1 cup onion, diced
3 garlic cloves, minced
1 ½ cup potatoes, cut into 1-inch cubes
2- 14 oz cans chickpeas, drained and rinsed
1- 14 oz can crushed tomatoes
2 cup chicken or vegetable broth
3 green onions, sliced
2 tbsp freshly chopped parsley

Instructions

Heat a large pot over medium heat, add 2 tablespoons of vegetable oil, and saute the onions and garlic until fragrant, about 2 minutes
Add the spice mix and cook for one more minute
Mix in the potatoes until fully covered with the spice mix
Pour in the chicken broth, crushed tomatoes, and chickpeas. Bring to a boil, reduce the heat, and simmer for 20 minutes or until the potatoes are cooked through
Stir in the freshly chopped green onions and parsley. Adjust the seasoning with salt and pepper. Serve over steaming Basmati or Jasmine rice and with natural yogurt on the side to bring down the heat