Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Aloo chana masala recipe

533 ratings

This quick Indian-inspired side dish works well with almost any main course, or pair it with rice or naan bread for a light main meal. Packed with flavourful spices and veg, it's an easy vegan dish that you can get on the table in just 30 minutes. See method

Serves 4
10 mins to prepare and 20 mins to cook
237 calories / serving
Freezable
Healthy
Vegan
Vegetarian
Dairy-free

Ingredients

2tbsp vegetable oil
1tsp cumin seeds
10g root ginger
1 tsp garlic pureé
1 medium sized onion, finely chopped
2 potatoes, cubed
400g tin chickpeas
1 medium sized tomato, finely chopped
1 tsp garam masala powder
½tsp red chilli powder
15g fresh coriander, chopped
2 tbsp lemon juice

If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

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

Method

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 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.

See more Indian recipes