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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Shemin's Chilli Free Curry Paste - 20% OFF

Shemin’s Chilli Free Curry Paste is full of rich, aromatic Indian flavour, without the heat. Made in small batches from our original family recipe, it’s perfect for creating mild, comforting dishes everyone can enjoy. Ideal for everything from simple curries to flavourful marinades.

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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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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.

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Simply the best products you can buy to enhance your culinary skills !

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This is the second order I have placed - the first was because I read a recommendation by James Martin. I usually make my own pastes but time constraints led…

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Love your various spice mixes, unfortunately my local supplier has stopped stocking your products, so having to order online Website and ordering was easy

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always very good and fantastic flavours.

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Shemins Chilli Free Paste is the only Paste we buy now as there is really nothing else on the market that is completely chili free but enabling to create delicious…

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Amazing pastes and recipes I have most of your spice mixes, I recommend to a lot of people x

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I couldn't get the website to work Saturday. Fine today.

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Terrible website! So difficult to order what you actually want. Backwards and backwards again to get what you want. Gave up yesterday and same story today. Great products shame about…

Aloo Chana

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