This Aloo Chole Masala (Chickpea Potato Curry) has so many funny stories behind it. When I just started going to college my mom used to pack this for lunch either with some Poori (fried puffy breads) or chapathi (soft oiled bread similar to butter naan but made with whole wheat). And every time I used to take this for lunch, my lunch would be stolen (literally by the time it was lunch break, I would open my box and it would be empty) lololol and I had to eat from the canteen. Of course I used to be furious then but now that I think about it, it’s too funny! 😂😂 That’s why for me it’s the stolen curry! 😊
Anyway, this is a super simple one pot Chickpea Potato Curry recipe. That’s no fuss and easy to make. Plus, it’s vegetarian and vegan.
If you love curry then you will definitely love this one pot recipe of Chickpea Potato Curry. It takes about 10-15 mins of prep time & sauté and 20 mins of cook time in the insta-pot.
You can make this curry by using canned chickpeas as well instead of soaked overnight. When using canned use all the liquid along with the chickpeas and reduce the amount of water to 1 C instead of 1.5 C.
Always use fresh unexpired spices for best results. When using spices that are stored openly for a long time and past their prime, the dish will not have the best taste. So make sure your spices are unexpired.
Spice lovers can add a teaspoon of chili powder along with the masala’s to make it a bit more spicy.
Chickpea Potato Curry Ingredients:
- 1 cup of raw chickpeas, soaked overnight or for at least 4-5 hours. If using store-bought cans, use 1 can.
- 2 medium potatoes, peeled and cubed to medium size.
- 1 large red onion, finely chopped.
- 2 large tomatoes, finely chopped.
- 1.5 teaspoons of ginger and garlic paste or use 1 inch of ginger and 3 pods of garlic.
- 3 green chilies, chopped.
- 1 teaspoon of garam masala powder.
- 1/2 teaspoon of turmeric.
- 2 teaspoons of chole masala (find in Indian store, my favorite is MDH).
- Salt to taste. Cilantro & mint for garnish (if no mint, no worries).
- 1 tablespoon of oil.
Whole Spices:
- 4 pods of crushed cardamom
- 4 cloves
- 1 bay leaf
- 1 star anise
- 1 cinnamon stick
Directions:
- Set your Instant Pot settings to sauté mode and add oil to the pot.
- Let it heat up for a minute or two.
- Next, add the whole spices and mix.
- Then, add the green chilies and sauté.
- Add the chopped onions and cook for 2 minutes, followed by ginger-garlic paste. Mix and sauté for another 2-3 minutes.
- Add the tomatoes, salt, turmeric, garam masala, and chole masala. Cook for 3-4 mins.
- Next add the chickpeas, potatoes and 1.5 cups of water. If using canned chickpeas, use only 1 cup of water.
- Pressure cook for 6 minutes on high. Let the Instant Pot release pressure naturally. It takes about 15-20 minutes.
- Once cooled, open the lid and smash some of the potatoes to make a thick gravy.
- Top it off with cilantro and mint. Enjoy with rice, Roti, or bread! Enjoy!!
Quick tip: I always multi task when making dishes to save time. This will help me not stand and wait for things to cook through instead I use that time to chop up the next ingredient in the list. For example, in this recipe you would chop onions first, chilies, followed by tomatoes, and then potatoes.
One-pot Chickpea Potato Curry AKA Aloo Chole Masala
Equipment
- InstaPot or Pressure Cooker
Ingredients
Chickpea Potato Curry Ingredients:
- 1 cup of raw chickpeas soaked overnight or for at least 4-5 hours. If using store-bought cans, use 2 cups.
- 2 medium potatoes peeled and cubed to medium size.
- 1 large red onion finely chopped.
- 2 large tomatoes finely chopped.
- 1.5 teaspoons of ginger and garlic paste or use 1 inch of ginger and 3 pods of garlic.
- 3 green chilies chopped.
- 1 teaspoon of garam masala powder.
- 1/2 teaspoon of turmeric.
- 2 teaspoons of chole masala find in Indian store, my favorite is MDH.
- Salt to taste.
- Cilantro & mint for garnish if no mint, no worries.
- 1 tablespoon of oil.
Whole Spices
- 4 pods of crushed cardamom
- 4 cloves
- 1 bay leaf
- 1 star anise
- 1 cinnamon stick
Toppings:
- 1 handful Cilantro
- 2-3 Sprigs Mint Optional
Instructions
Directions:
- Set your Instant Pot settings to sauté mode and add oil to the pot.
- Let it heat up for a minute or two.
- Next, add the whole spices and mix.
- Then, add the green chilies and sauté.
- Add the chopped onions and cook for 2 minutes, followed by ginger-garlic paste. Mix and sauté for another 2-3 minutes.
- Add the tomatoes, salt, turmeric, garam masala, and chole masala. Cook for 3-4 mins.
- Next add potatoes, chickpeas, and 1.5 cups of water. If using canned use only 1 cup of water.
- Pressure cook for 6 minutes on high. Let the Instant Pot release pressure naturally. It takes about 15-20 minutes.
- Once cooled, open the lid and smash some of the potatoes to make a thick gravy.
- Top it off with cilantro and mint. Enjoy with rice, Roti, or bread! Enjoy!!
Notes
- You can use canned chickpea instead of overnight soaked to save time. Just reduce the water to 1 cup.
- Always use fresh spices and check the expiry of your spices.
