Aloo Chana Kurma: A Creamy Twist to Chickpea Potato Curry

Aloo Chana Kurma is the kind of dish that makes you pause at the first bite. Creamy, mildly spiced, and deeply satisfying, this South Indian-inspired curry blends the earthy flavors of chickpeas and potatoes with the richness of coconut and aromatic spices. Unlike the classic North Indian chana masala or dry aloo chana sabzi, this version offers a kurma-style gravy that’s perfect for rice, chapati, parotta, or even dosa.

What Makes Aloo Chana Kurma Special

This is not your everyday curry. The kurma base is what gives this dish its character. It combines ground coconut, poppy seeds, and cashews with whole spices for a thick and luxurious gravy. While traditional kurma recipes are often associated with vegetables or meat, chickpeas and potatoes give it a heartiness that’s both wholesome and satisfying.

It’s naturally gluten-free, vegetarian, and can easily be made vegan by skipping dairy-based additions like ghee or curd.

Ingredients You’ll Need

This recipe uses a blend of pantry staples, fresh ingredients, and warm Indian spices:

Main Ingredients:

• 1 cup boiled chickpeas (chana)
• 2 medium potatoes, peeled and cubed
• 2 tablespoons oil or ghee
• 1 large onion, finely chopped
• 2 tomatoes, finely chopped
• 1 teaspoon ginger-garlic paste
• 1 green chili, slit (optional)
• ½ teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste
• Water as needed

For Kurma Paste:

• ¼ cup fresh grated coconut
• 1 tablespoon roasted gram dal (pottukadalai)
• 1 teaspoon poppy seeds (khus khus)
• 6 cashews (soaked)
• 1 teaspoon fennel seeds
• 1-inch cinnamon stick
• 2 cloves
• 2 green cardamoms
• Water to grind

Optional Garnish:

• Fresh coriander leaves
• Squeeze of lemon

How to Make Aloo Chana Kurma

Step 1: Prepare the Kurma Paste
In a blender, combine grated coconut, poppy seeds, cashews, roasted gram, fennel, and whole spices (cinnamon, cloves, cardamoms). Add a little water and grind to a smooth, thick paste. Set aside.

Step 2: Cook the Base
Heat oil or ghee in a heavy-bottomed pan. Add chopped onions and sauté until golden brown. This step is key for building a sweet and savory base. Add ginger-garlic paste and green chili, and cook for another minute.

Next, add chopped tomatoes and cook until soft and mushy. Sprinkle in turmeric, chili powder, and salt. Stir well and cook until the oil starts to separate slightly from the mixture.

Step 3: Add Potatoes and Chickpeas
Toss in the cubed potatoes and boiled chickpeas. Sauté for a few minutes to let them absorb the masala. Add 1 to 1.5 cups of water, cover, and let the mixture simmer for 8 to 10 minutes or until the potatoes are tender.

Step 4: Add Kurma Paste
Now add the freshly ground kurma paste to the pan. Mix well to coat everything evenly. Add water as needed to adjust the gravy consistency. Simmer the curry on low for another 5 to 7 minutes, stirring occasionally to prevent sticking. The curry should thicken and take on a rich, creamy texture.

Step 5: Finish and Serve
Once the oil floats to the top and the potatoes are fully cooked, turn off the heat. Garnish with chopped coriander leaves and a touch of lemon juice if desired.

What to Serve With Aloo Chana Kurma

This curry pairs beautifully with:

• Steamed rice or jeera rice
• Chapati or phulka
• Kerala-style parotta
• Dosa or appam for a South Indian breakfast-style twist

Its creamy texture and subtle spice also make it a great option for kids or those new to Indian flavors.

Pro Tips for the Perfect Kurma

• Use boiled chickpeas for best texture. Canned ones work in a pinch but rinse well.
• Don’t skip fennel and poppy seeds in the paste. They add unique sweetness and body.
• Roasted gram helps thicken the gravy without the need for flour or cream.
• For a vegan version, stick to oil and avoid ghee. You can also use coconut oil for added flavor.
• Meal prep friendly. The curry keeps well in the fridge for up to 3 days and can be frozen. Just reheat gently with a splash of water.

Nutritional Value

Per serving (approximate):

• Calories: 280
• Protein: 8g
• Carbohydrates: 35g
• Fiber: 9g
• Fat: 12g

This makes it a great high-fiber, plant-based option for lunch or dinner.

Variations You Can Try

• Add peas or carrots for more vegetable variety
• Make it spicy by adding black pepper or a red chili tempering
• Mix in spinach or methi leaves toward the end for a green twist
• Top with coconut cream for an extra-luxe finish if serving guests

Aloo Chana Kurma: A New Weeknight Favorite

If you’re looking to upgrade your curry game, this kurma-style aloo chana is a winner. It brings a touch of restaurant-style comfort to your home kitchen using wholesome ingredients and minimal effort. The layers of flavor from whole spices, coconut, and chickpeas make every bite satisfying.