Aaloo channa jhol (Potato & garbanzo beans sauce)

Aaloo channa jhol is our today’s recipe. This is a very popular Nepali dish and is mostly eaten as a snack with rice, puri or sel roti. In Nepali, aaloo means potato, channa means garbanzo beans and jhol means sauce or soup. I am sure a lot of people love aaloo and eat aaloo on a regular basis. However, in Nepal if you get “zero” on an exam, some people might tease you saying you are eating a potato. Try some of this aaloo sauce, so you won’t have to eat aaloo on the exam 😉

5 small boiled potatoes diced
2 tomatoes chopped
1 can garbanzo bean
1/4 cup chopped onion
1 tablespoons ginger garlic paste
4 tablespoons vegetable oil
2 cups water
1 teaspoon turmeric powder
1 teaspoon cumin powder
red chili paste or powder to taste
Salt to taste
Green chili or Chopped cilantro (to garnish)


1. Prepare all the ingredients. DSC_1691-001

2. In a large pan, heat oil. Once the oil is hot, add onion, ginger, garlic paste and cook until onions are soft.DSC_1694-001

3. Add turmeric, cumin and red chili powder. DSC_1695-001

4. Add tomatoes. Mix well. DSC_1696-001

5. Cook tomatoes over medium heat until they are soft.DSC_1698-001

6. Once the tomatoes are cooked, add garbanzo beans, potatoes and salt. Mix well and cook over medium heat for 5 minutes. DSC_1700-001

7. Add 2 cups of water. Cook the soup until it boils. DSC_1701-001


8. Enjoy with mini puris. DSC_1762-001

Comments are closed.