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potato chickpea curry
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4.86 from 7 votes

Chickpea Potato Curry

Vegan chickpea potato curry or Indian chana aloo curry from scratch in 30 minutes. You do not need any special or unusual ingredients here. This hearty and robust curry is so easy to make, delicious with naan or rice and one of the quickest vegan curry recipes for you.
Prep Time15 mins
Cook Time15 mins
Course: Main Course
Cuisine: Indian
Keyword: potato chickpea curry
Servings: 3
Calories: 220kcal
Author: Harini


  • 1 cup dried chickpeas 2 cups cooked
  • 2 large potatoes cubed
  • 3 tablespoons oil
  • 2 green chilies slit
  • 2 teaspoons ginger garlic paste or freshly minced for better flavor
  • 3/4 cup sliced or diced onions from 2 big onions
  • 1.5 cups finely chopped tomatoes from 3 big tomatoes
  • 2 teaspoons garam masala powder
  • 1 teaspoon red chili powder or cayenne pepper
  • 1 teaspoon ground cumin bhuna jeera powder
  • 1/2 teaspoon ground turmeric turmeric powder
  • salt to taste
  • 2 tablespoons kasuri methi dried fenugreek or methi leaves
  • 2 tablespoons chopped cilantro leaves
  • 2 teaspoons lemon or lime juice


Preparing chickpeas

  • Pick, rinse and soak dried chickpeas in plenty of water for 8-12 hours.
  • Drain, rinse thoroughly to remove the white liquid accumulated on top. Rinse multiple times with clear water.
  • Add chickpeas and 3 cups water in a pot. Cook until soft using a pressure cooker or instant pot or stove top,

Making the curry

  • Rinse, scrub or peel the potatoes. Dice them into squares.
  • Par boil potatoes in salted water for 5-6 minutes. Drain and rinse thoroughly under cold water.
  • Add 2 teaspoons rice flour to hem and toss well.
  • Heat 3 tablespoons oil in a heavy pan
  • Add the flour tossed potatoes and fry until golden and crispy in medium high heat. Set aside.
  • Remove about 1 tablespoon oil from the pan and retain the rest.
  • Heat the oil again. Add cumin seeds, slit green chilies and minced ginger garlic. Saute in medium high for a minute.
  • Add diced onions and saute in medium high heat for a minute.
  • Next add chopped tomatoes and saute for 2 minutes.
  • Now in goes all the spices powders.
  • Saute very well in medium heat for 2-3 minutes. This is our base masala for this vegan curry.
  • Add 2 cups water and bring to a boil. Simmer or 5-6 minutes.
  • Now add cooked chickpeas and salt to taste.
  • Mix well and mash the chickpeas here and there. Mashing is optional but it makes the chickpea curry thicker and drier.
  • Cook in medium flame for 2-3 minutes.
  • If the consistency of the curry is very thick to your liking, add some water and simmer.
  • Throw in the fried potatoes. Mix well.
  • Finally add kasuri methi and chopped cilantro leaves, mix well, remove from flame and squeeze in the lemon juice.
  • Serve potato chickpea curry warm.


  • If using canned chickpeas, drain thoroughly rinse well and add in the curry.
  • For making a creamy curry you can stir in some coconut milk or cashew paste.
  • You can double the recipe.
  • Instead of frying the potatoes, you can boil, steam or even roast in the oven. Sweet potatoes or yam or mushrooms can be added.
  • Adjust the quantity of spice powders as per liking.


Serving: 3g | Calories: 220kcal