EASY CHICKPEA CURRY WITH POTATOES (USING CANNED BEANS) | QUICK ALOO CHANA MASALA RECIPE
Aloo chana masala is a beloved Indian vegetarian curry combining creamy chickpeas with soft potatoes in a richly spiced tomato sauce. This easy version uses canned beans and is perfect for home cooks wanting authentic flavour without lengthy preparation. The slow cooker method allows all the aromatic spices—cumin, turmeric, curry powder, and garam masala—to infuse deeply into the dish whilst you get on with your day. Serve with warm roti, naan, rice, or crusty bread for a satisfying, budget-friendly meal that feeds 5–6 people
Watch: EASY CHICKPEA CURRY WITH POTATOES (USING CANNED BEANS) | QUICK ALOO CHANA MASALA RECIPE
Original recipe video — click to play
Original method: 20 minutes stovetop
Ingredients
Main ingredients
- 1 tin (15.5 oz / 440 g) canned chickpeas (garbanzo beans), drained and rinsed, drained and rinsed
Use any canned beans if preferred
- 330 g potatoes, cut into 2 cm cubes
2 large potatoes
Aromatics
- 1 whole onion, medium, finely chopped
Approximately 180 g / 6 oz finely chopped
- 2 teaspoons fresh ginger, grated, grated
- 1 teaspoon garlic, grated, grated
2 large cloves grated
- 1 whole green chilli, whole or finely sliced(optional)
Optional; adjust to taste
Base
- 4 tablespoons canned tomato puree
Or 2 medium fresh tomatoes, peeled and pureed; or 2 tablespoons tomato paste
- 240 ml water or vegetable stock
Reduced from stovetop recipe for slow cooker
Spices
- ½ teaspoon cumin seeds
- 1 teaspoon Kashmiri red chilli powder
Adjust to taste; milder than regular red chilli powder. Can substitute with paprika or a mix of paprika and cayenne
- 1 teaspoon turmeric powder
- 2 teaspoons (heaped) curry powder
- ¼ teaspoon garam masala powder
Seasoning
- 2 teaspoons sugar(optional)
Optional; balances acidity
- to taste salt
Oil
- 3 ½ tablespoons oil
Use vegetable or mustard oil
Method
- 1
Heat oil in a large frying pan over a medium heat. Add cumin seeds and let them crackle for 30 seconds.
~1 minTip: This tempering releases the flavour of the spices
- 2
Add the finely chopped onion and sauté until softened and just beginning to colour, about 3–4 minutes.
~4 mins - 3
Stir in the grated ginger, grated garlic, and green chilli (if using). Cook for 1 minute until fragrant.
~1 min - 4
Add the Kashmiri red chilli powder, turmeric powder, curry powder, and garam masala powder. Stir well to combine and cook for 1–2 minutes until the spices are aromatic.
~2 minsTip: Cooking the spices briefly brings out their full flavour
- 5
Stir in the tomato puree and mix until well combined with the spices.
~1 min - 6
Transfer the mixture to your slow cooker. Add the drained and rinsed chickpeas, diced potatoes, water or stock, and the optional sugar.
0Tip: Browning the aromatics and spices first adds depth of flavour to the final dish
- 7
Stir well to combine all ingredients. Cover and cook on Low for 6 hours or High for 4 hours, until the potatoes are very tender.
~6 hrsTip: Slow cooking allows the spices to infuse deeply and the potatoes to become creamy
- 8
Check the curry about 30 minutes before the end of cooking. If it looks too watery, leave the lid off for the final 30 minutes to allow some liquid to evaporate.
0Tip: The consistency should be thick and saucy, not soupy
- 9
Taste and adjust the seasoning with salt, chilli powder, and sugar as needed.
0 - 10
Serve hot with warm roti, naan, poori, rice, or toasted bread.
0
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
You must use fresh potatoes—they work beautifully in the slow cooker and become wonderfully tender over the long cooking time. However, you can substitute the canned chickpeas with other canned beans such as kidney beans, black beans, or white beans if you prefer, or use 200 g of dried chickpeas that have been soaked overnight and cooked until tender
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