Aloo chana is a dish that satisfies hunger with its earthy flavours from potatoes (aloo) and chickpeas (chana), cooked in rich, spiced gravy. Very common in Northern India, it may be eaten as a main course for lunch or dinner and goes beautifully with roti, rice, or simply on its own as a snack. Softer potatoes and chickpeas with the perfect blend of spices make aloo chana an excellent nutrient and satisfaction all-around meal. To make the aloo chana recipe, soak dried chickpeas overnight and boil until they become soft. Then heat oil in a pan and saut the finely chopped onions, garlic and ginger until they turn golden brown. Add chopped tomatoes to cook, softening it to become the rich base for the curry. Put a mixture of cumin, coriander, turmeric, and garam masala into the pan to infuse more flavour. When the spices have well mixed into the curry, add boiled potatoes and chickpeas to it. Stir well so that the potatoes soak in flavours. Mix water to achieve consistency and let the curry simmer until everything mixes well. You can modify the aloo chana recipe by adding more green chillies for extra heat or fresh cilantro for a burst of freshness. The dish is best served when hot with naan, rice, or a side of pickle. This simple and hearty aloo chana will surely please everybody at the dining table because of its delicious combination of flavours and textures.

• 2 cup chickpeas
• 1 potato
• 3 tbsp oil
• 1 cup onion
• 1-2 green chillies
• 1 tbsp ginger garlic paste
• ¾ cup tomato
• 3 tbsp mint leaves
• ⅓ cup yoghurt
• 1/4 tsp turmeric
• 1 tsp kashmiri red chilli powder
• 1 tsp garam masala
• 1 tsp salt
• 2 tbsp coriander leaves
• ⅓ cup raw coconut
• 10 cashew nuts
• 1 tsp fennel seeds
• 1 bay leaf
• 1 star anise
• 1 mace
• 1/2 tsp shahi jeera
• 3 green cardamoms
• 3 cloves

• Aloo Chana is the ultimate comfort dish—a spicy, earthy mix of chickpeas and potatoes that feels like a hug in every bite.
• Start by prepping 2 cups of cooked chickpeas (canned or boiled).
• If using dried chickpeas, soak 1/2 cup overnight, then cook until tender.
• Meanwhile, boil one large potato (225g), peel it, and cut it into 11/2-inch cubes.
• Make sure it's soft but firm enough to stay intact.
• Heat 3 tablespoons of oil in a large pan and saut 1 cup of sliced onions until they're golden and caramelized.
• Toss in 1-2 slit green chilies for heat and a tablespoon of ginger-garlic paste, cooking until fragrant.
• Add ¾ cup chopped tomatoes and stir until they break down into a saucy consistency.
• Spice things up with ¼ teaspoon turmeric, 1 teaspoon Kashmiri chili powder (or to taste), ¾ teaspoon garam masala, and salt to taste.
• Mix in the chickpeas and potatoes, stirring to coat everything in that delicious masala.
• Add ¾ cup of water or stock and simmer for 10 minutes to let the flavors meld.
• For a creamy twist, stir in ⅓ cup thick yogurt (or coconut milk for a vegan option).
• Finish with fresh mint leaves, coriander, or a sprinkle of kasuri methi for a fragrant touch.
• Serve this recipe of aloo chana hot with rice, roti, or naan—it's hearty, flavorful, and sure to be a crowd-pleaser.