Chana Aloo Masala #vegan #recipe

This Chana Aloo Masala is a quick and tasty supper mixed with warm, fragrant Indian flavors. Ideal for occupied weeknights! 

This brisk skillet dish is somewhat similar to the quicker, veggie lover form of the Slow Cooker Chicken Tikka Masala that I made half a month back. It's a rich tomato sauce spiked with fragrant garam masala, this time poured over chickpeas and potatoes instead of moderate cooked chicken. The mix of chickpeas and potatoes is very filling and both work superbly of engrossing those warm Indian flavors. I kept this Chana Aloo Masala light by avoiding the cream and garnish it with a bit of Greek Yogurt. 

There are a few fun minor departure from this formula that I think would be incredible, in the event that you need to take it to the following dimension. Keeping the formula brisk and simple won out for me this time, yet in the event that I make it again I'm going to attempt a portion of these varieties. Singing the potatoes in a skillet before adding them to the sauce (and in the wake of bubbling) would include a brilliant layer of flavor. In like manner, finishing the completed Chana Aloo Masala with fricasseed onions would offer a similar sweet/smoky differentiation to the acidic tomato sauce. In the event that you need to include somewhat green, hurling in a bunch of solidified peas is an incredible choice also.
Chana Aloo Masala #vegan #recipe
Also try our recipe The Ultimate Hummus and Veggie Sandwich #vegan #recipe


  • 1 lb russet potato 
  • 2 Tbsp olive oil 
  • 1 yellow onion 
  • 2 cloves garlic 
  • 2 Tbsp fresh grated ginger 
  • 1 Tbsp garam masala (or to taste) 
  • 28 oz can crushed tomatoes 
  • 2 Tbsp tomato paste 
  • 1/2 tsp salt (or to taste) 
  • 15 oz can chickpeas 
  • 1/4 bunch fresh cilantro (optional) 
  • 6 oz plain yogurt (optional) 
  • 4 cups cooked rice (optional) 


  1. Peel the potato and cut it into one-inch cubes. Place the cubes in a sauce pot, add enough water to cover the potatoes by one inch, and bring the pot to a boil over high heat. Boil the potatoes for 5-7 minutes, or until they can easily be pierced with a fork. Drain the potatoes and set them aside.
  2. Dice the onion, mince the garlic, and peel and grate the ginger (use a small-holed cheese grater). Add the olive oil, onion, garlic, and ginger to a large deep skillet and sauté over medium heat until the onions are soft and transparent (3-5 minutes).
  3. Add the garam masala to the skillet and continue to sauté for about a minute more to toast the spices. It's okay if the spices begin to stick to the surface of the skillet slightly, but be sure not to let them burn.
  4. Add the crushed tomatoes and tomato paste to the skillet. Stir to dissolve the tomato paste into the crushed tomatoes and to dissolve the spices off the bottom of the skillet. Allow the sauce to heat through (about five minutes). Taste the sauce and add salt as needed (I added 1/2 tsp salt).
  5. Drain the chickpeas, then add them to the skillet along with the cooked potatoes. Stir everything to coat in the hot sauce, then heat through. Spoon the Chana Aloo Masala over cooked rice (or serve with naan), topped with chopped cilantro and a dollop of plain yogurt (regular or Greek style).

Read more our recipe THE BEST LOW-CARB CAULIFLOWER PIZZA CRUST RECIPE #vegan #recipe

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