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Aloo Chana Masala | Aloo Chole Recipe

Aloo Chana Masala or Aloo Chole is a punjabii side dish served with Indian flat breads.
Prep Time 10 mins
Cook Time 30 mins
Soaking Time 8 hrs
Total Time 8 hrs 40 mins
Course Side Dish
Cuisine Indian
Servings 4


  • White Kabuli Chana or Chickpeas - 1 cup
  • Potatoes - 3
  • Dry mango – 4 inch piece
  • Red chili powder – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Cumin seeds – 1 tsp
  • Chana Masala powder – 1-1/2 tbsp
  • Onion -1
  • Tomatoes -2
  • Green chilies – 2
  • Ginger – 1 inch piece
  • Salt – to taste
  • Oil – 1 tbsp



  • Soak chickpeas in enough water overnight. The next day discard the soaked water and rinse well.
  • Pressure cook potatoes till soft. Peel the skin and either cube them or quarter them.
  • Chop the onion and tomatoes finely. Slit the green chilies. Grate the ginger.
  • Soak the dry mango piece in 1/8 cup hot water and let it rest for 10 minutes.
  • Grind to a smooth paste using little more water if needed and keep aside.

To make Aloo Chana Masala:

  • Pressure cook chickpeas in enough water with a pinch of salt till soft. It will take 4 to 5 whistles to cook.
  • Drain the water (stock). Do not discard the water as we will use it later.
  • Heat a pan with oil. Add cumin seeds and let it sizzle.
  • Add grated ginger, green chilies and onions.
  • Sauté over medium flame till onion turns translucent.
  • Add the ground dry mango paste, cooked chana (chickpeas) and about 1/2 cup of water (stock) used for cooking the beans, salt and mix well.
  • Let it cook over low flame for 2-3 minutes.
  • Add tomatoes, red chili powder, chana masala powder, turmeric powder, mix well.
  • Close the pan with a lid and let it cook for 4-5 mins over low flame.
  • Add potatoes and at this stage if the masala is dry then add 1/2 cup of chana stock or water and mix well.
  • Once again close with a lid and let it cook over medium – low flame for another 3-4 mins till the curry comes together.
  • Aloo channa masala or Aloo Chole is ready.
  • Take off stove and transfer to the serving bowl.
  • Garnish with ginger juliennes.
  • Serve hot with chapathis, rotis, puri or naans.