Aloo Chana

Wholesome and packed with flavour, this classic curry combines tender potatoes and chickpeas in a rich, spiced tomato sauce using Shemin’s Curry Paste. It’s the kind of dish you’ll crave again and again – perfect for a quick, satisfying meal that leaves you feeling nourished and happy. Serve with fluffy rice, warm naan, or a crisp salad on the side.

Total Cooking Time (Including Prep): About 40 minutes | Calories per Serving: Approx 390 | Serves: 6 | Vegetarian / Vegan

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Gluten free

Shemin's Chilli Free Curry Paste

A curry paste full of flavour without any heat. Rich, aromatic and family-friendly. Perfect for gentle curries everyone can enjoy.

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Chilli Free

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£4.75

Gluten free Dairy free

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Medium

Shemin’s Indian Curry Paste

Our multi-award winning paste will be your new secret when it comes to Indian cooking.

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£6.50

Ingredients

2 tbsp oil
1 large onion, diced
100g Shemin’s Indian, Goan, Massaman or Seafood Curry Paste
400g chopped tomatoes
400g coconut milk
4 medium potatoes, peeled and diced
400g chickpeas, drained and rinsed
Salt and pepper, to taste
Fresh coriander, for garnish
Cooked rice or Shemin’s Indian Breads

How to make Aloo Chana

Sauté the onions: Heat the oil in a large pan over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
Add the Shemin’s Curry Paste: Stir in Shemin’s Curry Paste and add a splash of water, cook for a minute or until the spices are fragrant.
Simmer with tomatoes and coconut milk: Add the chopped tomatoes and coconut milk, stirring to combine. Bring the mixture to a simmer.
Add the potatoes: Add the diced potatoes to the curry, ensuring they’re submerged in the sauce. Cover and simmer for about 20 minutes, or until the potatoes are tender.
Add the chickpeas: Stir in the chickpeas and let the curry simmer for another 5–10 minutes to allow the flavours to meld together.
Season and serve: Taste and season with salt. Garnish with fresh coriander and serve with Shemin’s Indian Breads.

Tips

Tips:

Add Vegetables: Boost the nutrition by incorporating other vegetables like spinach, peas, or bell peppers. Add them in during the last 10 minutes of cooking for a fresh touch.
Thicken the Sauce: If you prefer a thicker sauce, you can mash a few of the cooked potatoes before adding the chickpeas. This will create a creamier texture.
Make It Ahead: This dish can be prepared in advance and stored in the fridge for up to 3 days. The flavours will deepen as it sits!
Garnish Creatively: Along with fresh coriander, consider adding a squeeze of lime juice or a sprinkle of toasted nuts for added flavour and texture.
Seafood Paste with Lentils: Using Shemin’s Seafood Curry Paste with lentils works really well, even though it may sound unusual. It contains no seafood, and the combination of wholegrain mustard and tamarind that it has in addition to the ingredients in our Indian Paste pairs beautifully with lentils.

Loved by curry enthusiast globally

Verified curry lover

Love love love Shemin's curry pastes. Best in the world and easy quick cooiking and always delicious result. Thank you!!!!

Verified curry lover

First class!

Verified curry lover

My last order of Madras sauce was wonderful! Time for More. Will report on the paste and breads, pretty sure they will be excellent. I think I might be addicted…

Verified curry lover

Best curry ever and so quick and easy to make dinner with. And very fresh ingredients. Thank you all at Shemins

Verified curry lover

Love Shemins pastes. Perfect curries. The best for home made curries.

Verified curry lover

Excellent

Verified curry lover

I love Shemins right from the start on James Martin show. Jamie is great

Aloo Chana

Cook Time

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