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Aloo Chana Masala
with Cashews & Raisins
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
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Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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2 Servings
- Est. 670 Cals/serving
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This dish is loosely based on Indian “Chana Masala,” a drier mixture of chickpeas, garam masala, and lemon. Garam masala is a spice blend that varies by region in India, and is usually made up of pepper, cloves, cinnamon, cumin, and cardamom. Since the ratios of spices can differ so much, no single version is considered more authentic than another. It’s really just a matter of preference.
Get Cooking
fresh
ingredients
Title
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6 to 8 Baby Carrots
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1 lb Yukon Gold Potatoes
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3 oz Baby Spinach
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2 cloves Garlic
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1 14.5-Ounce Can Chickpeas
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1 bunch Cilantro
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1 Lemon
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1 Shallot
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¼ cup Cashews
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2 tsps Garam Masala
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1 tsp Ground Cumin
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3 Tbsps Vegetable Demi-Glace
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2 Tbsps Raisins
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1 Tbsp Pepitas
tried-and-true
kitchen tools
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Trim the carrots and cut into 1-inch pieces on an angle. Cut the potatoes into ½-inch pieces. Peel and mince the garlic and shallot. Drain and rinse the chickpeas. Roughly chop the cilantro leaves. Cut the lemon into 6 wedges and remove the seeds. Roughly chop the cashews.
2
Cook the vegetables:
In a medium pan, heat a couple teaspoons of olive oil until hot. Add the garlic and shallot and cook 30 seconds to 1 minute, or until fragrant and softened. Add the carrot, potato, cumin and garam masala. Toast the spices for 1 to 2 minutes, or until fragrant and thoroughly combined, stirring occasionally; season with salt and pepper to taste.
3
Make the stew:
Stir in the vegetable demi-glace and 1 cup of water, scraping any bits from the bottom of the pot to incorporate into the stew. Bring the mixture to a boil and simmer 1 to 2 minutes, or until heated through. Using a fork, smash ¼ of the chickpeas (this will help thicken the stew). Add all of the chickpeas to the stew along with the raisins. Cover and reduce the heat to low, then simmer 7 to 10 minutes, or until the potatoes are tender when pierced with a fork.
4
Toast the cashews and pepitas:
While the stew simmers, toast the cashews and pepitas in a dry pan on medium heat for 1 to 2 minutes, or until toasted and fragrant, stirring constantly. Keep a close eye on the nuts as they can burn easily. (Don’t be alarmed if the pepitas pop.)
5
Finish the stew:
Once the potatoes are fully cooked, stir in the spinach and half the cilantro and cook 1 minute, or until wilted. Squeeze in the juice of 2 lemon wedges and season with salt and pepper to taste.
6
Plate your dish:
Divide the stew between 2 dishes. Top with the toasted cashews, pepitas and remaining cilantro. Garnish with the remaining lemon wedges. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Trim the carrots and cut into 1-inch pieces on an angle. Cut the potatoes into ½-inch pieces. Peel and mince the garlic and shallot. Drain and rinse the chickpeas. Roughly chop the cilantro leaves. Cut the lemon into 6 wedges and remove the seeds. Roughly chop the cashews.
2
Cook the vegetables:
In a medium pan, heat a couple teaspoons of olive oil until hot. Add the garlic and shallot and cook 30 seconds to 1 minute, or until fragrant and softened. Add the carrot, potato, cumin and garam masala. Toast the spices for 1 to 2 minutes, or until fragrant and thoroughly combined, stirring occasionally; season with salt and pepper to taste.
3
Make the stew:
Stir in the vegetable demi-glace and 1 cup of water, scraping any bits from the bottom of the pot to incorporate into the stew. Bring the mixture to a boil and simmer 1 to 2 minutes, or until heated through. Using a fork, smash ¼ of the chickpeas (this will help thicken the stew). Add all of the chickpeas to the stew along with the raisins. Cover and reduce the heat to low, then simmer 7 to 10 minutes, or until the potatoes are tender when pierced with a fork.
4
Toast the cashews and pepitas:
While the stew simmers, toast the cashews and pepitas in a dry pan on medium heat for 1 to 2 minutes, or until toasted and fragrant, stirring constantly. Keep a close eye on the nuts as they can burn easily. (Don’t be alarmed if the pepitas pop.)
5
Finish the stew:
Once the potatoes are fully cooked, stir in the spinach and half the cilantro and cook 1 minute, or until wilted. Squeeze in the juice of 2 lemon wedges and season with salt and pepper to taste.
6
Plate your dish:
Divide the stew between 2 dishes. Top with the toasted cashews, pepitas and remaining cilantro. Garnish with the remaining lemon wedges. Enjoy!
Tips from Home Chefs
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