Looking to impress a crowd on a budget? Channel the flavors of chana aloo in this satisfying stew that leans on curry powder and cayenne pepper to build flavor.
| Level: | Easy |
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | 6 servings |
Ingredients
- 1 1/2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks
- Kosher salt
- 3 tablespoons unsalted butter
- 1 1/2 teaspoons curry powder
- 1/4 teaspoon cayenne pepper
- 1 15-ounce can chickpeas, drained and rinsed
- 2 cups fried onions (one 2.8-ounce can)
- 1/2 cup plain Greek yogurt
- 1/4 cup chopped fresh cilantro, plus leaves for topping
- 2 tablespoons fresh lime juice
- 1 jalapeno pepper, thinly sliced (remove seeds for less heat)
Instructions
- Put the potatoes, 2 teaspoons salt and enough cold water to cover in a medium saucepan. Bring to a boil, then reduce to a simmer and cook until the potatoes are almost tender, 3 to 6 minutes. Reserve 1 cup cooking water, then drain the potatoes.
- Melt the butter in a large skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until golden, about 8 minutes. Stir in the curry powder and cayenne and cook, stirring, 30 seconds.
- Add the chickpeas, 1 cup fried onions and 1/2 cup reserved cooking water; cook, mashing the potatoes with a spoon, until heated through, about 3 minutes. Add more cooking water, if needed. Season with salt.
- Mix the yogurt, chopped cilantro, lime juice and 2 tablespoons water in a bowl. Divide the potato-chickpea mixture among bowls. Top with the yogurt sauce, the remaining 1 cup fried onions, the sliced jalapeno and cilantro leaves.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 296 |
| Total Fat | 11 g |
| Saturated Fat | 5 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 8 g |
| Sugar | 5 g |
| Protein | 10 g |
| Cholesterol | 18 mg |
| Sodium | 552 mg |
| Serving Size | 1 of 6 servings |
| Calories | 296 |
| Total Fat | 11 g |
| Saturated Fat | 5 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 8 g |
| Sugar | 5 g |
| Protein | 10 g |
| Cholesterol | 18 mg |
| Sodium | 552 mg |
Reviews
Tasty and easy. Ate with a hearty salad for a veggie night. Would add a little more curry/cayenne mixture next time.
This is a good base recipe for a classic Indian dish. I doubled the spices, sautéed chopped onion, jalapeño and garlic in olive oil with the potatoes and added about two cups of the potato water because those spuds soak up a ton. Skipped the fried onions. I’ll definitely make this again, with my additions.
I was reading an FN article on Apple News that had this recipe and I realized that I had just made this for the umpteenth time a couple days ago. I probably make this at least once a month. It is absolutely delicious and so easy! If I don’t have any French fried onions on hand, I’ll just chop up some onion and sauté it in the butter. Either way, it’s delicious!
Very easy to make and modify per taste! Made with less liquid to keep it almost spreadable and served with homemade roti – fantastic!
Super good! My 14 yo said, “this is bussin” (is that how you spell that teen word?). I upped the madras curry to 2 tsp and instead of cayenne, I used hot Jamaican curry powder. Served with paratha.
Delicious, healthy comfort food
Absolutely delicious! I used a Madras curry seasoning from Cape Herb & Spice. I didn’t have a jalapeño pepper so will try it next time. I will make this again & again.
I’m not a vegetarian but I loved this dish. I took a few liberties: I used smoked chipotle powder instead of cayenne, I added about 1 1/2 teaspoons of imported smoked paprika, and substituted sour cream for the yogurt and water (it was what I had in the house). Definitely reserve the potato water – I needed more than a cup to keep it liquidy at all. I served it over herbed rice. I will be making this regularly!
We all loved it! I used carrots in place of potatoes and tried using dry chickpeas soaked overnight & cooked in water to soften (part of the plan), and everything went quite well. I also used jalapenos without the seeds and added a bit more curry than was listed in the recipe. This way the base had the flavor I was looking for.
The yogurt was a great touch and added so much to the overall flavor and freshness to the entire dish.
This is my new go-to recipe. I’m thrilled with it!
I made this almost as written. I just added some smoked paprika instead of the cayenne (I have the hot variety) and used salted butter because that’s all I had.Also, I threw away all my potato cooking liquid other than the one-cup listed– didn’t notice the directions suggesting that I might need to use more to thin it out later. So measure out more than just one cup when you’re draining the potatoes, just in case. I had to use vegetable broth instead. Worked fine to me.
Oh yeah: I accidentally measured out one and a half TABLEspoon curry rather than one and a half TEAspoons. t. It still wasn’t super currified (new word!), so I think that the recipe is probably a little light as written. I felt like it still needed something. Next time I will add some garlic to the butter, or roast a clove or two and mash them in. Maybe that will help.
The curry itself was pretty good for my first time attempting Indian-inspired flavors. I would make it again.
I served it with microwaved frozen peas. Easy peasy, and they went REALLY well with the curry.
The yogurt sauce didn’t really work at all. It needed something. I used Chobani plain yogurt — maybe that was the culprit. It’s not my fave brand, but it was the only small cup of plain greek yogurt I could find. The lime juice liquified it, and it just tasted like lime and yogurt. The cilantro didn’t really come through, and I didn’t think it went well with the overall flavors of the dish.