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Chana Batata, Chickpea and Potato Masala

by Anisa Karolia from The Ramadan Family Cookbook

This hearty one-pot chickpea and potato curry couldn't be easier to make. Simply add the ingredients to a pot and leave the stove to work its magic.

From the book


Chana batata is a popular and comforting vegetarian starter. Chickpeas and diced potatoes are simmered in a rich and savoury tomato-based gravy. This dish is perfect for parties and get-togethers.

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1 tsp mustard seeds
2 tbsp oil
8–9 curry leaves
300g tomato passata
1 tsp garlic paste
1½ teaspoons chilli powder
½ tsp ground turmeric
1 tsp hot paprika
1 tsp ground cumin
1 tsp ground coriander
3 tbsp tamarind sauce
3 tbsp chilli sauce
2 tbsp jaggery or granulated sugar
200g tin of sweetcorn, drained
400g tin of kala chana (brown chickpeas), drained
400g tin of chickpeas, drained
300g tinned baby potatoes, drained and halved
240ml water salt, to taste
5g fresh coriander, finely chopped, to garnish
1 red onion, finely diced, to garnish


Heat a large pot on a medium heat. Add the mustard seeds and cover with a lid. Once they start to pop, pour in the oil and add the curry leaves, passata and garlic paste. Cook the garlic for 1 minute, until fragrant.

Add the spices and cook for 3–4 minutes until the tomato passata reduces and the spices are well incorporated. Add the tamarind sauce for tangyness, chilli sauce for extra kick and jaggery or sugar for sweetness. Mix everything well, then add the sweetcorn, chickpeas and and potatoes and stir to combine.

Pour in the water, cover with a lid and cook on a low heat for 20 minutes, or until the sauce thickens sightly. Serve in individual bowls, garnished with coriander and red onions.

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