This vegetarian aloo chana recipe is a simple and classic Indian dish focusing on garbanzo beans (chickpeas), sweet potatoes, and savory garam masala spice.
Preparation Time
20 mins
Cooking Time
1 hr 45 mins
Total Time
2 hr 5 mins
Calories
321 Calories
Recipe Instructions
Step 1
Soak garbanzo beans in water for 8 hours to overnight. Drain and rinse beans and transfer to a pot. Add vegetable broth and bring to a boil, about 5 minutes. Reduce heat and simmer for 1 hour. Drain and set beans aside.
Step 2
Place sweet potatoes and russet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Drain and set aside.
Step 3
Meanwhile, add tomatoes to a blender and process until pureed.
Step 4
Combine curry powder, cumin, garam masala, salt, and cayenne pepper in a small bowl, mixing well and adjusting spices as needed.
Step 5
Melt ghee in a large nonstick pan over medium-high heat. Add onion and cook until very browned with minimal stirring, about 10 minutes. Add bell pepper, garlic, and ginger and cook while stirring for 2 minutes more. Add spice mixture and cook, string constantly, until very fragrant, 2 more minutes.
Step 6
Add drained garbanzo beans, cooked sweet and russet potatoes, pureed tomatoes, and coconut milk to the onion mixture in the pan. Stir well and bring to a simmer, about 5 minutes. Cook until heated through, about 10 more minutes.
Ingredients
2 teaspoons salt
6 cups water
1 (14.5 ounce) can stewed tomatoes
2 teaspoons ground cumin
3 cups vegetable broth
1 yellow onion, diced
2 teaspoons garam masala
1 large sweet potato, peeled and cubed
2 tablespoons ghee (clarified butter)
1 tablespoon minced garlic, or to taste
1 teaspoon minced ginger
1 red bell pepper, coarsely chopped
3 small russet potatoes, peeled and cubed
1 tablespoon maharaja curry powder
1 (14 ounce) can full-fat coconut milk, well shaken
