Chana Aloo Masala (Chickpea and Potato Masala)

This quick skillet dish is kind of like the faster, vegetarian version of the Slow Cooker Chicken Tikka Masala that I made a few weeks back. It’s a rich tomato sauce spiked with aromatic garam masala, this time poured over chickpeas and potatoes rather than slow cooked chicken. The combination of chickpeas and potatoes is very filling and both do a great job of absorbing those warm Indian spices. I kept this Chana Aloo Masala light by skipping the half and half and topping it with a dollop of Greek Yogurt instead.

Easy Chickpea and Potato Masala

Side view of a skillet full of Chana Aloo Masala garnished with chopped cilantro

Take Your Masala to the Next Level

There are a couple of fun variations on this recipe that I think would be fantastic, if you want to take it to the next level. Keeping the recipe quick and easy won out for me this time, but if I make it again I’m going to try some of these variations.

  • Fry the potatoes in a skillet before adding them to the sauce (and after boiling) to add a wonderful layer of flavor. 
  • Top the finished Chana Aloo Masala with fried onions would for a sweet/smoky contrast to the acidic tomato sauce.
  • Add a little green by tossing in a handful of frozen peas.

Can I Substitute the Garam Masala?

Don’t have any garam masala? No worries. This dish works equally as well with curry powder (although then it would be a potato and chickpea curry, not masala). Use what you’ve got, but be aware that all spice blends are not equal. You may need to use more or less depending on the potency of the blend you have.

How to Serve Chana Aloo Masala

This dish is great spooned over rice, or with some naan on the side. I also like to top with a dollop of plain yogurt. The cool creaminess of the yogurt is the perfect contrast to the warm spices. You can also garnish with some freshly chopped cilantro or parsley, if desired.

A bowl of Chana Aloo Masala served over rice, topped with yogurt and parsley


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4.18 from 40 votes

Chana Aloo Masala (Chickpea and Potato Masala)

This Chana Aloo Masala is a fast and flavorful meal infused with warm, aromatic Indian spices. Perfect for busy weeknights! Step by step photos.
Total Cost: $6.87 recipe / $1.72 serving
Author: Beth - Budget Bytes
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 4

Ingredients

  • 1 lb. russet potato ($0.37)
  • 2 Tbsp olive oil ($0.24)
  • 1 yellow onion ($0.31)
  • 2 cloves garlic ($0.16)
  • 2 Tbsp grated fresh ginger ($0.14)
  • 1 Tbsp garam masala (or to taste) ($0.50)
  • 1 28oz. can crushed tomatoes ($1.69)
  • 2 Tbsp tomato paste ($0.12)
  • 1/2 tsp salt (or to taste) ($0.02)
  • 1 15oz. can chickpeas ($1.15)
  • 1/4 bunch fresh cilantro (optional) ($0.20)
  • 6 oz. plain yogurt (optional) ($1.09)
  • 4 cups cooked rice (optional) ($0.88)

Instructions

  • Peel the potato and cut it into one-inch cubes. Place the cubes in a sauce pot, add enough water to cover the potatoes by one inch, and bring the pot to a boil over high heat. Boil the potatoes for 5-7 minutes, or until they can easily be pierced with a fork. Drain the potatoes and set them aside.
  • Dice the onion, mince the garlic, and peel and grate the ginger (use a small-holed cheese grater). Add the olive oil, onion, garlic, and ginger to a large deep skillet and sauté over medium heat until the onions are soft and transparent (3-5 minutes).
  • Add the garam masala to the skillet and continue to sauté for about a minute more to toast the spices. It's okay if the spices begin to stick to the surface of the skillet slightly, but be sure not to let them burn.
  • Add the crushed tomatoes and tomato paste to the skillet. Stir to dissolve the tomato paste into the crushed tomatoes and to dissolve the spices off the bottom of the skillet. Allow the sauce to heat through (about five minutes). Taste the sauce and add salt as needed (I added 1/2 tsp salt).
  • Drain the chickpeas, then add them to the skillet along with the cooked potatoes. Stir everything to coat in the hot sauce, then heat through. Spoon the Chana Aloo Masala over cooked rice (or serve with naan), topped with chopped cilantro and a dollop of plain yogurt (regular or Greek style).
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Nutrition

Serving: 1ServingCalories: 636.4kcalCarbohydrates: 111.68gProtein: 21.3gFat: 12.73gSodium: 1362.1mgFiber: 15.23g
Nutritional values are estimates only. See our full nutrition disclosure here.

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Scroll down for the step by step photos!

Overhead view of a bowl of Chana Aloo Masala served over rice with yogurt on top

How to Make Chana Aloo Masala – Step by Step Photos

Diced potatoes in a sauce pot with water

Peel and cut one pound of russet potatoes into one-inch cubes (this was just one large potato for me). Place the cubes in a sauce pot and add water to cover by at least one inch. Place the pot over high heat and bring to a boil. Boil the potatoes for 5-7 minutes, or until they can easily be pierced with a fork. Drain the potatoes and set them aside. Cooking the potatoes can be done simultaneously with the following steps, if you’re good at multi-tasking!

Sautéed Onion Garlic and Ginger in a large skillet

 

 

 

 

 

 

 

 

 

 

 

 

 

Dice one yellow onion, mince two cloves of garlic, and grate about 2 Tbsp of fresh ginger (I use a small-holed cheese grater to grate the ginger. For more info, check out my post on How to Cook with Ginger). Add the onion, garlic, and ginger to a large deep skillet with 2 Tbsp olive oil. Sauté them over medium heat until the onions are soft and transparent (about 3-5 minutes).

Garam Masala added to the skillet with onion garlic and ginger

Add one tablespoon garam masala to the skillet and continue to sauté for about a minute. This will toast the spices and magnify their flavor. The spices may stick to the surface of the skillet a little, just watch closely and make sure they don’t begin to burn.

Garam Masala bag from Whole Foods bulk spices

The garam masala I had was from the bulk spice bins at Whole Foods and was very fresh and potent. If your spice blend is more subtle, you may want to use more (even up to 2 Tbsp). Or, if you can’t get garam masala, curry powder will also work well with these ingredients.

Canned Crushed Tomatoes

Add one 28oz. can crushed tomatoes and two tablespoons of tomato paste to the skillet. Stir to dissolve the tomato paste into the crushed tomatoes, and to dissolve any of the spices that were stuck to the bottom of the skillet.

Finished garam masala tomato Sauce in the skillet

Allow the sauce to heat through. Taste the sauce and add salt as needed. I added 1/2 tsp of salt to balance the tangy sweetness.

Chickpeas added to the tomato sauce

Drain one 15oz. can of chickpeas, then add them to the skillet.

Cooked Potatoes added to the skillet

Also add the cooked potatoes.

Finished Chana Aloo Masala in the skillet with a wooden spoon

Stir until everything is coated in the luxurious sauce. Allow to heat through.

Finished skillet of Chana Aloo topped with cilantro

Top the dish with finely chopped cilantro and a dollop of plain yogurt, if desired.

Close side view of a skillet full of Chana Aloo Masala

This dish is great served over rice, or with some naan to scoop up the delicious sauce.

Two bowls of Chana Aloo Masala served over rice and topped with yogurt- BudgetBytes.com

Easy, filling, and FULL of bright flavors!

Chana Aloo Masala - BudgetBytes.com