Chana Aloo Gobi Masala: Chickpea, Potato, and Cauliflower Curry

A recipe for a wet-style curry with chana (chickpeas), aloo (potatoes), and gobi (cauliflower). It’s a warm and comforting vegetarian meal that’s easy to make vegan.

Chana Aloo Gobi Masala: Chickpea, Potato, Cauliflower Curry Recipe |

Consciousness starts just before I’m fully awake. It hovers beneath the eyelids. Before any alarms blare, I’m throwing off the warmth of the covers to contort my body and glare at the clock. Twenty minutes before intended.

This is not satisfying.

I’ve been feeling unbalanced, waking up a bit early, still tired from the previous day. The fabric of me is stretched thin, so thin it’s transparent. I don’t recognize the texture of myself anymore. Am I soft and silky? Brittle and bitter? Do I crack and crumble easily, or do you need scissors and saws to get through the layers?

Do you remember? I don’t.

Chana Aloo Gobi Masala: Chickpea, Potato, Cauliflower Curry Recipe |

I stand in the market. Place produce in a basket. A handful of peppers. I hold a bag of whole spices up to my nose and inhale. Where are you?

I force myself to stand in the kitchen. To chop. To turn on the burner and go through the motions.

On the stove, sap simmers. A window is open to let out the steam. The lingering scent of overturned earth drifts through the door. I toast spices in oil, close my eyes, and inhale. The sharp edge of the cumin becomes rounded. The fenugreek leaves brighten the ginger and cardamom. Somewhere in my gut, like spring, I start to remember what comes next.

Chana Aloo Gobi Masala: Chickpea, Potato, Cauliflower Curry Recipe |

We started making aloo gobi out of necessity, a dish to fill the stomach when there wasn’t much else to eat, to utilize what we had, to clean the fridge. Now we seek it out, plan for bowls of sauce to be sopped up with rice or oven-baked naan. It’s transformed a bit: the addition of chana (chickpeas) to add extra protein, the method of making the sauce and toasting the spices varying until we landed on the favorite: a mix of different aloo gobi styles borrowing a bit from here and more from there.

The last time we ate this meal we sat outside, the six of us around the patio, the grass green. Today the blades are brown, matted from the weight of winter, but there’s a promise in the air of a spring to come.


Chana Aloo Gobi Masala: Chickpea, Potato, and Cauliflower Curry



  • 1 head cauliflower
  • 2 pounds potatoes (I prefer fingerlings, golden, red, or purple potatoes)
  • 3 tablespoons neutral cooking oil
  • 1 tablespoon ghee, butter, or coconut oil
  • 1 teaspoon cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon turmeric
  • ½ teaspoon red chili powder (more or less to taste)
  • 1 medium onion, minced
  • 1 tablespoon minced ginger
  • 3 cloves garlic, minced
  • 2 medium tomatoes, diced or 1 14.5-ounce can diced tomatoes
  • 3 tablespoons tahini, cashew butter, or sunflower seed butter
  • ½ teaspoon garam masala
  • ½ teaspoon ground fenugreek leaves
  • 2-3 small red or green Bird's eye chilies
  • 1 15-ounce can drained chickpeas
  • 2 cups vegetable stock or water
  • 1 teaspoon salt, more to taste
  • 2 tablespoons cream or yogurt, optional
  • for garnish:
  • fresh cilantro
  • yogurt or cream


  1. Chop cauliflower into 2" pieces. Scrub potatoes and cut into 1-inch cubes. Heat neutral oil in a large, heavy bottomed pan over medium-high heat. Sear cauliflower and potatoes until lightly browned. Remove from the pan and set aside.
  2. Add in the additional butter or coconut oil. Over medium to medium-low heat, stir in the cumin, coriander, turmeric, chili powder. Cook for 1-2 minutes, stirring constantly.
  3. Add in the onion and continue to cook until translucent. Stir in the ginger and garlic and cook for one more minute.
  4. Add the tomatoes and bring to a simmer. Stir in the tahini, garam masala, fenugreek, and the whole chilies. Cook for 5 minutes, stirring frequently.
  5. Add in the cauliflower, potatoes, and the chickpeas, and then stir in the water or stock. Cover and simmer for 25-30 minutes until the potatoes and cauliflower are cooked through. Stir in cream, if desired.
  6. Serve over rice or with naan for soaking up some of the sauce. Garnish with fresh cilantro, radishes, and extra cream or yogurt.
Prep time:
Cook time:
Total time:
Serves: 6 servings

I can’t believe it’s already been a month. Eat Seasonal is here again, and we’re nearly to spring. Here’s what we’re making as we wait patiently for spring and all its verdant glory to arrive.

Creamy Vegan Kiwi Lime Avocado Pie by Letty’s Kitchen
Stuffed Sweet Potatoes with Chickpeas, Asparagus and Arugula by Floating Kitchen
Spicy Lemon-Ginger Tonic Tea by Suitcase Foodist
Broccoli Rabe and Chicken Pizza with Basil Cream Sauce by Vintage Mixer
Hot Chili Blistered Asparagus with Sriracha Aioli by Kitchen Confidante
Glazed Meyer Lemon Bundt Cake with Candied Lemons by Simple Bites
Frozen Chocolate-Dipped Kiwi with Sea Salt by Project Domestication
Tempura Cauliflower with Spiced Yogurt Dipping Sauce by Completely Delicious
Easy Lemon Thyme Roasted Artichokes by Flavor the Moments
Healthy Shamrock Shake by Joy Food Sunshine
Curry Roasted Cauliflower by Healthy Seasonal Recipes
Roasted Cauliflower Pasta with Lemon Chimichurri by She Likes Food
Thai Curry Cauliflower Soup by Mountain Mama Cooks

Chana Aloo Gobi Masala: Chickpea, Potato, Cauliflower Curry Recipe |


  1. What a beautiful, healthy and flavorful meal! Come quickly spring!

  2. I wake up before my alarm goes off all the time and it’s so annoying! This dish is so beautiful and comforting — there’s nothing like a good curry!

  3. Aloo gobi is one of my favorite dishes. Love the addition of chickpeas in here. Sounds so comforting and filling!

  4. I’ve made aloo gobi and didn’t know it by that name. Love that you make the curry with fresh spices–ever the tastier!

  5. Love curries with lots of veggies like this one! And I too seem to be barely getting by on sleep these days. We need Spring and more sunshine!

  6. Wow, yummy recipe! Chana aloo gobi is really delicious recipe and I love it. Besides, cauliflower recipe is my favorite dishes and even potato also. Thank you so much for sharing it!

  7. So many gorgeous cauliflower recipes this month. I don’t make curry enough at home but you’re making me rethink that decision. Happy spring!

  8. I just NEED these veggies! And the bright bright colors are just lovely.

  9. Oh those mornings when you’re still tired but not ready to face the day — I know those well. Bold flavorful dishes with a comforting curry definitely helps – I would love some extra naan for that sauce!

  10. I can’t believe it has been a month either. February flew by. This combo is a sure winner!

  11. I never tried curry before, but your picture make me hungry:). And it looks very healthy as well. Thanks for sharing, I would like to give it a try together with my wife.

  12. This is so tasty and amazing my hubby love this idea. Thank you so much for sharing.

  13. eileen pearson says:

    when your recipe says “2-3 small green or red chilis”, what kind do you mean? And shouldn’t they be seeded or it will be super “HOT”.
    I want to make this dish but this is the only thing holding me back! Please explain

    • Hi, Eileen. If you’re concerned about the heat, use one pepper and seed it. I like a bit of spice, and I don’t find two small Thai (bird’s eye) chilies to be too much, but it’s all about preference.

  14. nice post, nice writing and nice recipe! Bit of a change for me with this one, seems like what I might be craving without realizing it! Thank you

  15. Wow, its color looks attractive, thanks for sharing the recipe, I will try to make it.

  16. Awesome, my wife just loooves it so much, thank you!

  17. Thanks for the recipe! Gotta try this out!

  18. nice post, nice writing, and nice recipe! thanks for sharing with us.

  19. Hi shaina…! wow your dish looks many colorful and delicious, thanks for sharing…!

  20. I usually take free time to cook and also to relax

  21. Patty Welsh says:

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