Quick Chickpea & Potato curry

by savorwithrose@gmail.com

Have you ever wondered if making a good homemade curry is a difficult task? Well, let me assure you it isn’t. This simple West-Indian style Chana-Aloo (chickpea & potato) curry is simple as it gets. All you need is a few ingredients and this gluten-free and Vegan dish is ready in minutes. Chickpeas are high in protein an universally a great health benefit. Let’s start!!

Simple chickpea & potato curry

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 can of 15.5 oz. Garbanzo beans (chickpea)
  • 1 cup chopped onions
  • 1 cup peeled and cubed potatoes
  • 3 tablespoon of oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 tablespoon curry powder (Brand: Madras curry powder)
  • 1 tablespoon ginger garlic paste (or crushed ginger and garlic)
  • 1 teaspoon cumin powder
  • 1/2 garam masala (optional)
  • 1 teaspoon salt
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons of fresh lemon juice
  • 1.5-2.5 cups of warm water


Heat a large pan on medium flame

  1. Add in oil
  2. Add in cumin seeds and let them spatter
  3. Add in onions and potatoes to the heated pan, sauté for 5 mins, adding some salt to speed up the cooking.
  4. Add in turmeric powder , mix and cover to cook for 2 mins
  5. When the onions and potatoes are translucent, add in chickpeas along with ginger garlic paste and stir fry for a min.
  6. Add in curry powder, cumin powder and garam masala powder to the pot. Sauté it for couple more mins.
  7. Lastly add in 1.5 cups of water and cook for 10 mins on medium to low flame.
  8. Open the lid, and crush the cooked potatoes to make a delicious gravy.
  9. Add in 1 more cup of water and cook for 3 more mins
  10. Add in cilantro and sprinkle some lemon juice on top and cook for 2 more mins before serving.
  11. Enjoy it with some Naan bread , Roti or rice.


Stays good in the freeze for 4 days in a airtight container.

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