Aloo channa masala - Potato and chickpeas masala

Cooking time: 30 min. / 5 min.Difficulty: easy


On the suburb of Pushkar, picturesque town in Rajasthan in the North India, is a small restaurant, where I got this masala. It was amazing and even better thank to the fact the chapati served with it was made traditional way, in a clay tandoori oven.


Boil chickpeas and potatoes in skin in advance.

Peel potatoes and dice.

Heat up oil in a pan and fry on a high heat potatoes, onion, chilies and tomatoes. Stir all the time. In less than 1 minute add turmeric, chili powder, salt, garlic  ginger paste and coriander powder. Stir well. In one more minute add chickpeas and some water. Saute 3 more minutes uncovered.

Serve with rice and chapati.

Be ready that you have to prolong the time of cooking by a few minutes, unless you use fire like this back home ;)


To buy Indian pan kadai USUK, Europe, To buy a rice cooker USUK, Europe

Video recipe

Aloo channa masala - Potato and chickpeas masala

Video contains subtitles.


For 4 portions:

  • 4 middle sized potatoes boiled in skin
  • 4 handful chickpeas cooked
  • 2 large tomatoes chopped
  • 2 red onions fine chopped
  • 3 cloves garlic crushed
  • 1 cm fresh ginger crushed
  • 1/2 tsp chili powder
  • 1/2 tsp turmeric
  • 1-2 tsp coriander powder
  • pinch of salt
  • 2 tbs coconut or vegetable oil

Side dish:

  • rice or Indian bread, chapati, apam, dosha .......

Authentic tools needed:

  • kadai pan
  • rice cooker