Aloo chana masala recipe

502 ratings Rate
  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 237 calories / serving
  • Freezable
  • Healthy
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Heat the oil in a deep pan. Add the cumin seeds, ginger, garlic purée, onions and potatoes. Sauté until the potatoes are golden brown and partially cooked. Drain and wash the chickpeas. Add the chickpeas, tomatoes, garam masala, red chilli powder, salt and 250ml (8fl oz) water.

Cover and cook on a medium heat until the curry has an uniform blend. Garnish with coriander leaves. Add lemon juice at time of serving according to taste. Serve hot with pilaf rice or naan bread.

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  • Ingredients

  • 1 medium sized onion, finely chopped
  • 1 medium sized tomato, finely chopped
  • 10g root ginger
  • 1tsp garlic puree
  • 1tsp cumin seeds
  • 1tsp garam masala powder
  • 2 potatoes, cubed
  • ½tsp red chilli powder
  • 1 can chickpeas
  • salt
  • 2tbsp vegetable oil
  • 2 tbsp lemon juice
  • Energy 995kj 237kcal 12%
  • Fat 9g 12%
  • Saturates 1g 5%
  • Sugars 3g 4%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 29.8g Protein 7.5g Fibre 6g


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