Aloo Chana | Chickpea and Potato Gravy without Onion


Aloo Chana Recipe “A Punjabi style recipe made with chickpeas and potatoes” 

I have always been a big fan of Punjabi style recipes. Be it punjabi chole, rajma masala or tandoori roti, their dishes are always rich in flavors. Sometimes, it’s the generous amount of ghee they put, or that piece of lemon they squeeze on their dish; there is nothing more I would want, than a roti with a Punjabi sabji for dinner. 

Today, I am going to help you make a tasty punjabi sabji for dinner using white chickpeas, and potatoes. Like me, if you are someone who would love to have a spicy curry for dinner, you would love this recipe. The specialty of this dish is that, I haven’t added any onion or garlic.

Though all Punjabi sabji use onion in them, I have prepared this dish, without onions or garlic for 2 reasons.

  1. It means less cooking time
  2. You feel more energy when you don’t use onions.

That apart, if you can’t think of eating a recipe without onions, do go for it.

So, let me guide you through to the list of ingredients you would be needing to make this dish.

Ingredients List 

This list serves for about 3-4 people

For Tempering

• Cumin Seeds – 1 tbsp 

• Turmeric Powder – 1 tbsp 

• Garam Masala Powder – 1 tbsp 

• Coriander Powder – 1 tbsp 

• Mango Powder/Kasturi Methi Powder – ¼ tbsp  ( Optional)

• Lemon Juice – 2-3 tbsp 

For Cooking

• Chana ( White Chickpea) – 1 cup ( 250 ml) 

• Potatoes – 3 medium size

• Tomatoes – 3 

• Green Chilies – 3

• Coriander Leaves - 10-12

Preparation Steps

1.  Soak about 1 cup of White Chickpea(Chana) in water for about 8-10 hours. Cook the chana in a pressure cooker for about 20 minutes or 10-15 cooker whistles. 



Keep the stock water of the chickpea aside. This will be used later.  

2.  Dice the potatoes into small pieces and boil it for 10-15 min until they are soft. 



You can either peel the potatoes first, and cut them into small pieces or peel it later after boiling. I have chosen the latter step because, I like potatoes to be a bit mushy. 

3.  In the mean time, dice 3-4 tomatoes, and slit the green chilies. 

Frying the ingredients

4.  In a pan, heat 1 tbsp of oil. As the oil gets heated, add 1 tbsp of cumin seeds. Add the green chilies once the cumin seeds start turning brown. 



If you are not on diet, and would love to have a rich taste, you can replace oil with 1 tbsp of ghee. 

However, ensure that you fry the cumin seeds and chilies in low flame while adding ghee as ghee gets burnt easily and turns black if done in high flame. 

5.  Add the diced tomatoes into the mix and mix it well along with 1 tbsp of turmeric powder, 1 tbsp of garam masala powder, 1 tbsp of coriander powder. Cover the lid of the pan and let the mix get cooked in a medium flame. 


6.  The tomatoes, slowly loose the moisture and thickens. As the oil slowly leaves the sides of the pan, add the cooked potatoes into the mix.


7.  Add the chickpeas along with its stock water into the pan and let it boil for about 10-15 minutes in medium flame.


8.  Slowly, the mix thickens and the masala's settles down and evenly coats the chickpea and potatoes. Stir it well and add water as per the thickness required.


9.  Once the gravy has thickened well, add ¼ tbsp of kasturi methi/ mango powder. This step is done to give bit of sourness to the recipe. 


Along with the spicy flavors, this sourness gives a unique taste to this dish. If you don’t have the above mentioned powders, just add 2-3 tbsp of lemon juice. 

10.  Chop some coriander leaves and garnish on top of the dish. Have this dish with roti or white rice.



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