Скачать или смотреть 🌶️ Kala Chana Aloo Recipe | Easy & Tasty Curry in Minutes! 🥔

🌶️ Kala Chana Aloo Recipe | Easy & Tasty Curry in Minutes! 🥔🫘

Craving something comforting and healthy? Try this delicious Kala Chana Aloo curry made with black chickpeas and potatoes, simmered in a flavorful masala! Perfect with roti, rice, or puri! 🍛

✅ High in protein
✅ Vegan & wholesome
✅ Perfect for lunch or dinner!

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Kala Chana Aloo Recipe
🧾 Ingredients:
For Boiling:
1 cup Kala Chana (Black Chickpeas) – soaked overnight

2 medium Potatoes – peeled and cubed

4 cups Water

1 tsp Salt

For Masala:
2 tbsp Oil (mustard oil preferred)

1 tsp Cumin Seeds (jeera)

1 Bay Leaf

1 inch Ginger – finely chopped or grated

4-5 Garlic cloves – finely chopped

2 Green Chilies – slit or chopped

2 medium Onions – finely chopped

2 medium Tomatoes – finely chopped or pureed

1/2 tsp Turmeric Powder

1 tsp Coriander Powder

1/2 tsp Red Chili Powder

1/2 tsp Garam Masala

Salt to taste

Fresh Coriander Leaves – chopped for garnish

🍳 Instructions:
1. Soak and Boil Kala Chana & Potatoes
Soak 1 cup kala chana overnight (at least 8 hours).

Drain and rinse well.

In a pressure cooker, add soaked kala chana, cubed potatoes, 4 cups of water, and 1 tsp salt.

Pressure cook for 5-6 whistles or until chana is soft but not mushy.

Strain and keep the water (stock) aside for later use.

2. Prepare the Masala Base
Heat 2 tbsp oil in a kadhai or deep pan.

Add cumin seeds and let them crackle.

Toss in bay leaf, chopped ginger, garlic, and green chilies. Sauté till fragrant.

Add chopped onions and sauté till golden brown.

Mix in tomatoes and cook till they become soft and oil separates.

3. Add Spices
Stir in turmeric, coriander powder, red chili powder, and salt.

Cook for 2-3 minutes till the masala blends well.

4. Combine Everything
Add the boiled kala chana and potatoes to the masala.

Mix well so the masala coats the chana and aloo.

Pour in 1 to 1.5 cups of the reserved boiled water to make a gravy (adjust thickness to your liking).

Simmer on low heat for 10 minutes. Add garam masala at the end.

5. Garnish & Serve
Sprinkle with fresh coriander leaves.

Serve hot with roti, paratha, puri, or steamed rice.