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You are here: Home / Chana or Chickpeas Recipes / Aloo Chana Masala – Potato Chana Masala Recipe (Pressure Cooker Method)

Aloo Chana Masala – Potato Chana Masala Recipe (Pressure Cooker Method)

December 1, 2015 36 Comments

Aloo Chana Masala made in a pressure cooker – This is a one-pot, or rather, one-pressure-cooker side dish that can be put together in a jiffy. Its a weeknight dish for me and the nights I make any kind of side dish using just the pressure cooker, my entire cooking gets done in less than 30 mins.

The only preparation you need to do in advance is to wash and soak the chickpeas either overnight or before you leave for work so that its all soaked and ready when you get back and need to make dinner.

Confession: on some nights, I get lazy on the way back in the train and drag TH to have dinner outside. On those nights, I come back, drain the soaked chickpeas and stick it in the fridge. It can be stored like that for a week until you are ready to make what you want with it.

Go ahead, I promise the chickpeas won’t feel bad or anything.

If you like chana recipes, check out this Kerala kadala curry recipe, Chana Masala for poori, or this gorgeous Punjabi chole masala.

Aloo Channa Recipe

Aloo Chana Masala

Serves 2

Ingredients:
1 cup soaked chickpeas
1 large potato, cubed
1 onion, sliced
1 tomato, sliced
1 tsp tomato paste (optional but gives depth to the gravy)
1 tsp ginger garlic paste
1/2 tsp jeera / cumin
1 tsp coriander powder / dhania powder / malli podi
1 tsp garam masala
1 tsp red chilli powder
A pinch of turmeric powder
A pinch of amchoor / dry mango powder (optional)
2 tsp oil
1/4 tsp mustard seeds
A few curry leaves
Salt to taste

Instructions:

1. Heat oil in a pressure cooker pan and add the mustard seeds and curry leaves. When the seeds pop, add the jeera and sliced onions. Fry until transparent.

2. Next add all the powders – red chilli powder, coriander, turmeric, garam masala and amchoor if using, and fry for 30 seconds.

3. Top it off with the ginger garlic paste and fry for another 30 seconds. Then add the chopped tomatoes and stir around until well combined.

4. Throw in the cubed potatoes, chickpeas, about 1.5 cups water and some salt and pressure cook for 3-4 whistles. The idea is to cook it until the potatoes are mushy and the chickpeas are cooked well. Open up the pan and if you find that the curry is too watery (which shouldn’t be the case normally), boil it for a while until the curry is thick enough. Check salt and remove from fire.

Aloo Channa Recipe

Serve hot with rotis. Goes well with pulao and even plain rice.

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By nags Filed Under: Chana or Chickpeas Recipes, Gravy Vegetarian Side Dishes, Potato (Aloo) Recipes, Uncategorized

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Reader Interactions

Comments

  1. Maya

    January 21, 2013 at 8:58 am

    Tried this today. Eating it now… nom nom nom. Yummm! Can't wait for the hubby to try it. Just got married and don't know how to cook. Sick of eating food from outside and finally started cooking. Your blog is great and I am getting more confident with my cooking. Thank you for making this cooking journey interesting.

    Reply
    • Nagalakshmi V

      January 21, 2013 at 9:11 am

      that's really sweet. good luck maya 🙂

      Reply
  2. Yogesh Chavan

    December 17, 2012 at 1:31 pm

    How much whistle should be done to boil potato in pressure cooker

    Reply
    • Nagalakshmi V

      December 18, 2012 at 7:20 am

      2 whistles should be sufficient

      Reply
  3. Nagalakshmi V

    December 22, 2011 at 5:09 am

    i measured the chickpeas after soaking so 1 cup of soaked chickpeas.

    Reply
  4. Anonymous

    December 18, 2011 at 3:23 pm

    Does "1 cup soaked chickpeas" mean 1 cup of chick peas that have been soaked or soak a bunch of chickpeas and then measure 1 cup of the them after they have soaked?

    Thanks.
    Allan

    Reply
  5. Nags

    October 25, 2011 at 5:46 am

    Yes Gwen, that should work too and will give the curry some amazing texture 🙂

    Reply
  6. Gwen

    October 21, 2011 at 9:55 am

    This looks delicious! I'll definitely be trying it. Do you think stirring in cooked cauliflower at the end would work? I love finding veggie pressure cooker recipes, thanks a lot!

    Reply
  7. Remya

    April 8, 2011 at 2:35 am

    Your blog stands out from all others , one of interesting blogs I have read,So are your recipies, they seem to be innovative,looks yummy. You have inspired me to cook something different this weekend , thank you and you keep going !!
    will keep visiting ur pages… 🙂

    Reply
  8. Nags

    April 8, 2011 at 3:16 am

    Thank you remya. this aloo channa recipe is super easy and comes out very well!

    Reply
  9. bardnbutiful

    January 16, 2011 at 6:23 pm

    came out perfect! thanks for the recipe!

    Reply
  10. Deeba PAB

    August 26, 2010 at 1:11 am

    Comforting and finger licking good Nags!

    Reply
  11. Sharmilee! :)

    August 24, 2010 at 3:20 am

    Wow this combo and method sounds totally new to me…looks so creamy and tasty

    Reply
  12. Kalyani

    August 23, 2010 at 5:14 pm

    wow the curry looks delicious …….

    Reply
  13. Ananda Rajashekar

    August 21, 2010 at 6:17 pm

    ha ha….love this simple recipe on long days of works or just lazy days…thanks for sharing 🙂

    Reply
  14. akilandeswari

    August 21, 2010 at 5:15 pm

    Looks perfect…

    CID – 2010 Event Round up

    http://akilaskitchen.blogspot.com

    Regards,
    Akila.

    Reply
  15. Laura

    August 21, 2010 at 6:08 am

    Well.. my pressure cooker "hisses" or "shhhhshses" so I think the author means to wait for three of those!

    What can I use to substitute the ginger-garlic paste? I would love to try it but it is not avialable in Italy!

    http://hippressurecooking.blogspot.com/

    Reply
  16. Bong Mom

    August 21, 2010 at 3:21 am

    I have never cooked chole with aloo should be yum, nothing can go wrong with potatoes

    Reply
  17. Pavithra

    August 21, 2010 at 12:22 am

    Looks so delicious and i too make kinda of gravy.. perfect sidedish..

    Reply
  18. Veggie Belly

    August 20, 2010 at 11:15 pm

    this is comfort in a bowl. deeelicious!

    Reply
  19. Nags

    August 21, 2010 at 6:41 am

    Laura, the hissing can be in a non-whistling pressure cooker too. In mine, once the content inside is boiling and steam escapes through a valve in the lid, we need to place a "weight" over the valve. after this is done, steam collects inside and the cooker releases it at regular intervals. each time it releases the pressure inside, its called one whistle cuz it will be accompanies by the whistling sound. hope this clarifies.

    instead of ginger garlic paste, you can add 1tsp crushed ginger and 1tsp crushed garlic (or adjust according to taste if you wish)

    Reply
  20. Kelly

    August 20, 2010 at 10:28 pm

    Hi Nags-this recipe looks fabulous; I have all the ingredients and can't wait to try it. My pressure cooker doesn't whistle, so could you tell me about how long 3-4 whistles would be? Thanks so much!

    Reply
  21. Priya (Yallapantula) Mitharwal

    August 20, 2010 at 7:57 pm

    Love it dear, beautiful color and our favorite too 🙂

    Reply
  22. Nags

    August 21, 2010 at 1:29 am

    Hi Kelly, I have never used a pressure cooker that doesn't whistle but my guesstimate is, you should cook this for about 10-12 minutes. Remember, the chickpeas need to cook and turn soft.

    Reply
  23. G.Pavani

    August 20, 2010 at 4:58 pm

    looks yummy n colourful

    Reply
  24. PriyaVaasu

    August 20, 2010 at 3:09 pm

    Love that Mushy Mushy Chickpeas!!!And With Hot Roti's, Heavenly 🙂

    Reply
  25. Tanvi

    August 20, 2010 at 3:08 pm

    Cooking in pressure cooker takes away the bite from chickpea! And i like it that gooey texture it gets in there!

    lovely pics!

    Reply
  26. shyam

    August 20, 2010 at 2:35 pm

    Nags, do you cook it directly in the pressure cooker pan?

    //chickpeas wont feel bad// *snigger*

    Reply
  27. Nitha

    August 20, 2010 at 2:35 pm

    Delicious… Love the combo..

    Reply
  28. Vrinda

    August 20, 2010 at 12:56 pm

    Lovely combo,quick n easy one…Happy Onam Nags….

    Reply
  29. Prathibha

    August 20, 2010 at 10:40 am

    I also make this in almost similar way but no mustard seeds n curry leaves in my version..looks yummy..

    Reply
  30. Premalatha Aravindhan

    August 20, 2010 at 9:44 am

    delicious curry,love the combo…

    Reply
  31. Sreelekha Sumesh

    August 20, 2010 at 9:40 am

    This curry looks absolutely yummy Nags.Nice combo with rotis:)

    Reply
  32. Nags

    August 20, 2010 at 2:43 pm

    Yes I do Shyam. In fact, I even make pulao and mixed rice this way over weeknights and don't even take out my kadai.

    Reply
  33. Nags

    August 20, 2010 at 10:14 am

    hehe what can I say Raks? this is the age where even chickpeas has an attitude 😉

    Reply
  34. RAKS KITCHEN

    August 20, 2010 at 10:12 am

    I too love the pressure cooker gravies 😉
    /*chickpeas wont feel bad…*/ LOL LOL

    Reply

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I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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