45 min · 1 serving · @South & North Cooking
Kala Chana Aloo Curry
Hearty black chickpeas and potatoes simmered in a fragrant onion-tomato masala with cumin, ginger, garlic and garam masala, finished with fresh coriander.
Nutrition per serving
- 350 kcal
- 13 g protein
- 54 g carbs
- 10 g fat
Ingredients
- 50 g kala chana (black chickpeas), soaked overnight
- ½ medium potato, peeled and cubed
- 240 ml water
- ½ tsp salt
- 1 ½ tsp mustard oil
- ¼ tsp cumin seeds
- ¼ bay leaf
- ½ tsp ginger, grated
- 1 garlic clove, finely chopped
- ½ green chili, chopped
- ½ medium onion, finely chopped
- ½ medium tomato, finely chopped
- 1 pinch turmeric
- ¼ tsp coriander powder
- 1 pinch red chili powder
- 1 pinch garam masala
- 1 tbsp fresh coriander, chopped
Steps
- Pressure cook the soaked chana with the potato, water and salt for 5-6 whistles until soft, then drain and keep the cooking water.
- Heat the oil, crackle the cumin seeds, then add bay leaf, ginger, garlic and chili until fragrant.
- Cook the onion until golden, add the tomato and cook until soft and the oil separates.
- Stir in turmeric, coriander powder, chili powder and salt for 2-3 minutes.
- Add the chana, potato and some cooking water and simmer on low for 10 minutes.
- Finish with garam masala and fresh coriander.
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