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Black chickpea with potatoes(kaale chana aloo)
Black chickpea with potatoes(kaale chana aloo)

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We hope you got benefit from reading it, now let’s go back to black chickpea with potatoes(kaale chana aloo) recipe. You can cook black chickpea with potatoes(kaale chana aloo) using 7 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Black chickpea with potatoes(kaale chana aloo):
  1. Provide 1/2 kg black chickpea soaked overnight
  2. Use 3 medium potatoes, 1 cup tamarind soaked in 1/2cup warm water
  3. Provide 1 onion sliced,1 tsp cumin seeds, few curry leaves,3 green chillies chopped
  4. Provide 1 tbsn Kashmiri red chilli pwd, 1 tbsn turmeric and 1 tsp coriander pwd,2 tbsn oil and 1tbsn salt
  5. Prepare Garnish coriander leaves and few lemon slices
  6. Take Pls check the ROASTED MASALA I mentioned
  7. Use Below (its optional but give immense flavour)
Steps to make Black chickpea with potatoes(kaale chana aloo):
  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 grind..store in airtight container can be used for many Indian dishes)now add the coriander leaves mix well.now serve hot garnish with coriander leaves, lemon slice and a pinch of roasted masala…enjoy😋pls do try

Its really funny even if I say that myself. There I was flying back to home, with thoughts like "I really think we should have more hours in a day!" "Hope kids will. Black Chickpeas With Potato/ Aloo Kala Channa. T his is a great recipe for a lunchbox, picnics or long travels. As the recipe doesn't use any onions and tomatoes so this sabzi can last longer in the summer weather and is best enjoyed with pooris, raita and pickle.

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