This homely Chana Bateta without onion and garlic is pure comfort food. It's made with potatoes and chickpeas cooked in a flavourful sauce made with whole spices and tomatoes. I make it in one pot and it's ready within 15 minutes.
Halwa Poori - the ultimate Desi brunch!
Halwa Poori is the Indian and Pakistani equivalent of a full English breakfast! It is served in homes, on occasions and also found in restaurant menus around the world.
In this much loved meal, poori (unleavened fried bread), halwa (semolina pudding) and aloo chana are served alongside each other for breakfast or brunch.
The beauty of this combination is that whether you are a sweet or savoury breakfast person, there is something for you.
This particular recipe is the best "halwa poori ka aloo chole"
Name a better trio...
Ingredients you'll need
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
- Chickpeas - I usually make this curry using dried chickpeas which require cooking first. First I soaked them overnight, then cooked in the Instant pot. You may find this Ultimate Guide to Instant Pot Chickpeas useful for this step. You can use tinned chickpeas too.
- Potatoes - I like to peel the potatoes.
- Oil
- Whole spices - they release their flavours slowly in to the curry and make the curry more aromatic. If you don't have them, use a little extra garam masala.
- Chana Masala or Chole Masala - This is a ready-made spice blend available in most grocery stores.
- Spices/Masala Powders - we have used red chilli powder, turmeric, ground cumin and coriander and garam masala. For the tempering, we have mustard and cumin seeds. For delicious authentic curry, do not skip or substitute these ingredients.
- Tomato Puree, ginger and green chillies - tomato puree is base of this curry. I use passata for ease. Ginger and green chillies are optional but add an extra layer of flavour.
- Kasoori Methi
- Amchoor Powder - gives a little tang. Lemon juice also works here if added after cooking.
- Hing - it is used in replacement of onion and garlic.
Serving Ideas
A good curry is only as good as the sides it is served with.
Our favourite option is to prepare this chana aloo with plain Gujarati poori and badam halwa. Sooji halwa works beautifully too.
For the days we are pushed for time, we stick to round and soft Gujarati rotlis
For a gluten-free option, try farali palak poori.
Step By Step - Stovetop and pressure cooker
Heat the oil in a heavy based pan/kadai or cast iron skillet over medium heat. Add in the whole spices along with mustard and cumin seeds. Once the seeds start to crackle or pop add tomato puree and crushed ginger-chillies.
Lower the heat and cook the tomato mixture until moisture evaporates and very little oil appears or the mixture gets shiny. The tomato will also have reduced. This step is very important as it ensures that the tomato is cooked. Otherwise, you will get a raw flavour.
At this stage add red chilli powder, turmeric, ground coriander-cumin and chana masala. Mix well, add kasoori methi and cook for a few seconds.
Add in the potatoes along with boiled/cooked chickpeas. Also mix in the salt and water. Bring it to boil on medium heat, cover the pan with a lid. Simmer the curry on medium-low heat for 20-25 minutes or until potatoes are cooked. If using amchoor powder and garam masala, add at this stage.
Serve - Remove the curry from the heat, garnish it with freshly chopped cilantro/coriander and ginger julienne if you wish.
Instant Pot
Set the Instant Pot to saute. Saute the whole spices and cook the tomato mixture as above.
Once the chickpeas and potatoes are added to the inner pot, close the lid and cook for 1 minute on high-pressure. Allow the steam to release naturally.
Stove-top Pressure Cooker
If using traditional pressure cooker, follow the steps as above.
Close the pressure cooker lid and cook for 2 whistles. Allow pressure to release naturally.
Note - our potatoes have high water content and cook fast, you may need to cook for 3 whistles / increase Instant Pot pressure cook time.
Other no onion garlic recipes
- Aloo Matar
- Veg Paneer Makkhanwala
- Bharela Raviya (stuffed baby aubergine gujarati style)
Other chickpea recipes
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Aloo Chana
Equipment
Ingredients
- 3 cup chickpeas boiled
- 1 ½ cup potatoes peeled and cubed and washed
- ¾ cup tomato puree If you are using thick tomato puree use very less quantity and add more water
- 1 tablespoon green chillies crushed
- 1 tablespoon ginger crushed
- 1 tablespoon whole spices cloves, cinnamon, green cardamom, black cardamom and bay leaves
- 4 tablespoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- Pinch Asafoetida Hing
- 3 tablespoon chana masala also known as chole masala
- 1 teaspoon chilli powder
- ½ teaspoon turmeric powder
- ½ teaspoon garam masala
- 1 teaspoon cumin ground
- 1 teaspoon coriander ground
- ½ teaspoon dry fenugreek leaves kasoori methi
- ½ teaspoon mango powder amchoor powder
- 1 teaspoon lemon juice
- 2 tablespoon coriander leaves fresh and finely chopped
Instructions
- Heat oil in a heavy bottom pan or skillet add mustard and cumin seeds and whole spices.
- Once they crackle add hing.
- Now add ginger and chillies and fry just a few seconds.
- Pour in tomato puree and allow to cook for 3-4 minutes.
- Throw in all the masala powder and kasoori methi except amchoor.
- Keep stirring the mixture until you see oil separates.
- Now add chickpeas and potatoes and mix well.
- Add about 3 cups of water, season with salt.
- Cover the pan with a lid and let the sabji cook for 20-25 minutes.
- Keep checking the level of water, if gravy is too thick add another half cup of water.
- Cook sabji till potatoes are cooked but not mashed.
- Add amchoor powder and cook another minute or so.
- Serve hot and garnish with coriander leaves, drizzle some lemon juice.
- Enjoy with roti or halwa poori.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNote – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First time published in January 2016.
Jacqueline Debono says
I love chickpeas and make them in many different ways, with pasta , in soups, hummus etc. Till now, I've not made a chickpea curry but this chana bateta looks and sounds delicious. On my to-make list!
Lauren Michael Harris says
My family has been really loving Indian food lately so I've been trying more recipes at home. We made this with some slight adaptations but it was still very flavorful - will make again and again!
Veronika says
This looks amazing! I didn't even know there were black chickpeas but I love white chickpeas and always have them on hand. Definitely making this dish this weekend. Yum!
Kathryn says
I've never had this dish and it sounds incredible! I love all of the spices and we love garbanzo beans. I'll happily give this a try this week, can't wait!
Gwynn Galvin says
I'm a big fan of one pot recipes and this one is so flavorful. Absolutely delicious!
Tracy says
Wow what an amazing recipe. Love that it's without onion and garlic because we have a friend who is allergic. So delicious, thank you!
Chandice Probst says
This is such a filling and delicious non-meat dish! I love that we can do meatless Monday thanks to this and everyone is happy!
Freya says
This was absolutely delicious! All the flavours and textures were just perfect!
Gloria says
OMG this meatless curry sounds so inviting. Love cooking everything in one skillet. Add some naan and dinner is ready.
Bernice says
There are so many wonderful flavours in this dish! I knew about Hing replacing onions and garlic but I didn't know you couldn't eat it raw. Thank you for this information. I also have amchoor powder and am excited to use it in this recipe.