Recipe: Perfect Black chickpea with potatoes(kaale chana aloo)

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Black chickpea with potatoes(kaale chana aloo). Kaale chane aloo (black chickpea with potatoes)yummy food blog.pls subscribe. This Chickpea Kale and Potato Curry was just what I needed. Because it's: Hearty and delicious: Filled with chunky tender potatoes, small chewy chickpeas, and leafy tender kale all in a simple tomato curry.

Black chickpea has an earthy, dense flavor and high roughage content. This dish is filling, a good source of carbs, protein and iron – besides being really tasty. This moroccan spiced chickpea, kale and sweet potato stew is a wonderful combination of warm spices, chickpeas and sweet potatoes and healthy comfort food. You can cook Black chickpea with potatoes(kaale chana aloo) using 7 ingredients and 4 steps. Here is how you achieve it.

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Ingredients of Black chickpea with potatoes(kaale chana aloo)

  1. You need 1/2 kg of black chickpea soaked overnight.
  2. You need 3 of medium potatoes, 1 cup tamarind soaked in 1/2cup warm water.
  3. Prepare 1 of onion sliced,1 tsp cumin seeds, few curry leaves,3 green chillies chopped.
  4. You need 1 of tbsn Kashmiri red chilli pwd, 1 tbsn turmeric and 1 tsp coriander pwd,2 tbsn oil and 1tbsn salt.
  5. You need of Garnish coriander leaves and few lemon slices.
  6. It’s of Pls check the ROASTED MASALA I mentioned.
  7. It’s of Below (its optional but give immense flavour).

A great tasting curry from scratch will always call for a fair few spices. However, the really nice thing about this curry recipe is that all the spices are ones you can find at everyday supermarkets. Aloo chana masala is a vegetarian Indian recipe made from Potato and Black Chickpea. It is a fast and flavorful meal infused with warm, aromatic Indian spices.

Black chickpea with potatoes(kaale chana aloo) instructions

  1. Boil the black chickpea with whole potato(not peeled) with salt..when done drain the water,now remove the pulp of tamarind n strain its juice,now heat oil in a pan add the onion, cumin seeds, curry leaves and chillies…mix well.
  2. Now add the dry masala n mix well n saute 2 mins now add the tamarind pulp n mix well n saute till oil floats up..
  3. When oil floats up…now add salt mix then add the chickpeas and diced potatoes n now add 1 tsp of roasted masala.
  4. Roasted masala pic1(dry roast 7 Kashmiri red chilli,2 tbsn coriander seeds with 1 tbsn cumin seeds…when cool n in airtight container can be used for many Indian dishes)now add the coriander leaves mix serve hot garnish with coriander leaves, lemon slice and a pinch of roasted masala…enjoy๐Ÿ˜‹pls do try.

While sweet potatoes are baking, prepare the kale and chickpeas. Place the kale in a large skillet over medium heat. When the kale is bright green and wilted, remove the from the skillet and set aside. Transfer the black chickpeas/kala chana to the Instant Pot and add enough water to cover the beans. In a large stockpot or Dutch oven, heat the oil.

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