How to make Chana Aloo

Close up shot of Chana Aloo in a bowl
Front shot of Chana Aloo in a bowl on top of a white towel
Aerial shot of Chana Aloo in a bowl with garnish
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Chana and Aloo or Chickpeas and Potato as it’s known in Trinidad are a favorite for most people when it comes to curried vegetables. The chickpeas and potatoes are cooked until tender in a rich sauce of fresh seasonings and curry spices. It’s mouth-watering just thinking about the savory morsels of chana and Aloo with your favorite roti or steamed rice. This recipe is super easy to make and very satisfying for the curry lover in us all.

Author: Rachel Ottier-Hart
Average: 5 (3 votes)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins


Optional Ingredient


Using a heavy bottom pot or large deep skillet add the oil and bring to medium heat.
Once the oil is hot, add the onion, garlic, cilantro, and seasoning peppers sautéing them for 3-5 minutes.
Mix in the curry and masala powders, add a little water to make a slurry and cook for 3-5 minutes.
Stir the chickpeas and potatoes, using a wooden spoon, into the mixture, coat everything in the sauce, and then add enough water to submerge everything fully. Bring to a boil and cook uncovered for 10-15 minutes or until the chickpeas and potatoes are fork-tender.
When the chickpeas and potatoes are ready, and the sauce is to your liking, remove from the heat and serve; however, if the sauce is too watery, allow it to cook down until it’s reached your preferred thickness.
Season with salt & black pepper to taste. Serve warm with your favorite roti or steamed rice.
Optional Ingredient
Add the pepper in step 2 or poach the pepper whole in the cooking liquid in step 4. Remember not to let the whole pepper pop in the sauce if you decide to poach them because it will make the dish hot.

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