Easiest Way to Make Homemade Black chickpea with potatoes(kaale chana aloo)

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, black chickpea with potatoes(kaale chana aloo). It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Black chickpea with potatoes(kaale chana aloo) is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Black chickpea with potatoes(kaale chana aloo) is something that I have loved my whole life. They are nice and they look fantastic.

THE RIGHT fried potatoes WITH MUSHROOMS! Vegetable Spring Rolls / Chicken Spring Rolls Recipe by Tiffin Box Delicious black chana and potato curry in a super easy way. Watch the complete video to know how to make this finger licking recipe. #kalachanaalookisabji#.

To get started with this particular recipe, we have to prepare a few components. You can have black chickpea with potatoes(kaale chana aloo) using 7 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Black chickpea with potatoes(kaale chana aloo):

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

We usually have Kala Chana curry with rice or roti. But another great way to consume them is as a soup. I love using Yukon Gold for this recipe! They get this really delicious creaminess in the middle, but their skin is thick enough for that perfect crispy crunch on the outside.

Instructions 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

I love using Yukon Gold for this recipe! They get this really delicious creaminess in the middle, but their skin is thick enough for that perfect crispy crunch on the outside. I followed the advise of others and didn't use water and added the kale with the potatoes. In a very large roasting pan, toss the kale, potatoes and onion with the olive oil. Set the chicken on a cutting board, skin side down.

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