Chana Potato Masala


I have always had a problem with making a classic chole masala which is what I was able to make above. I tend not to get a thick gravy to accompany the potatoes and chickpeas. So this time I took a different approach!

I made the curry in 2 simple steps which allowed the natural starchiness of the potato and chickpeas to thicken the curry. Then I added a precooked tomato curry base. It worked! And I was over the moon! Yay!

Hope you have a lovely week! Much love D x


2 medium red potatoes peeled and diced
1 onion diced finely
1 chickpea tin drained and rinsed
1 tbsp sunflower oil
2 cloves
Pinch of dried red chilli flakes
⅓ tsp mustard seeds
⅓ tsp cumin seeds
1 tsp cumin & coriander powder
⅓ tsp turmeric powder
½ tsp garam masala
⅔ tsp salt
½ cup boiling water

Tomato gravy
150g tomato passata
½ tbsp sunflower oil
Pinch of cumin seeds
⅓ tsp salt
⅓ tsp turmeric powder
1 tsp coriander & cumin powder
1 tsp chana masala
Pinch of sugar

To cook the potatoes and chickpeas

• In a large saucepan heat up the oil and add cumin, mustard seeds, cloves and chilli flakes. Once hot gently put in the potatoes, chickpeas, all remaining seasoning and spices






• Mix well, pour in the boiling water. Cover and simmer for 15-20 minutes on a low heat until potatoes are soft and tender

For the Tomato base gravy
• Heat the oil in a small saucepan with the cumin seeds. Once the seeds start to sizzle, pour in the passata



• Add all the seasoning and spices, stir well and cook on a low heat for 10 minutes as the oil starts to separate from the tomato base

• Once the chickpeas and potatoes are cooked. Stir in the tomato masala, bring to a gentle boil, cover and simmer for a further 10 minutes


• Garnish with some fresh coriander


Serve with some naan bread and you could try a yoghurt coleslaw


21 thoughts on “Chana Potato Masala

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