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How to Make Black Chana with Potato - A Step-by-Step Guide

Black chana with potato, also known as kala chana with aloo, is a popular North Indian dish that is not only delicious but also packed with nutrition. It is a vegan and gluten-free recipe that is perfect for a wholesome meal. The combination of tender black chickpeas and soft potatoes cooked in aromatic spices makes this dish a standout in Indian cuisine.

Black chana with potato is a versatile dish that can be enjoyed as a main course with rice or roti, or as a side dish to complement...

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Ingredients

  • 1 cup dried black chickpeas (garbanzo beans)
  • 1 ½ teaspoons salt, divided
  • ½ teaspoon baking soda
  • 1 quart water
  • 1 onion, chopped
  • 1 clove garlic, chopped, or more to taste
  • 1 (1 inch) piece chopped fresh ginger
  • 3 tablespoons water
  • 3 tablespoons vegetable oil
  • ¼ teaspoon cumin seeds
  • 2 pinches asafoetida powder
  • 4 potatoes, peeled and quartered
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon cayenne pepper
  • 2 cups water
  • 3 tablespoons tamarind paste, or more to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 20 mins
  • Additional Time: 1 day
  • Total Time: 1 day 1 hr 35 mins
  • Servings: 6

  • Sort and clean chickpeas and wash them under cold water; drain. Combine chickpeas, 1/2 teaspoon salt, and baking soda in a large bowl; add 1 quart water. Soak chickpeas for 24 hours; drain.
  • Combine onion, garlic, and ginger in a blender; add 3 tablespoons water. Blend mixture at high speed until a smooth paste forms.
  • Heat oil in a 4-quart pot over medium-high heat. Add cumin seeds and asafoetida; cook and stir until asafoetida expands and cumin seeds darken, about 1 minute. Stir in onion paste, taking great care to avoid splattering. Cook and stir until well mixed and fragrant, about 5 minutes.
  • Stir chickpeas, potatoes, remaining 1 teaspoon salt, coriander, garam masala, turmeric, and cayenne pepper into onion-cumin mixture; add 2 cups water. Bring to a boil and cover the pot; reduce heat and gently simmer for 1 hour.
  • Stir in tamarind paste. Continue cooking, stirring occasionally, for 10 minutes more.

    • Nutrition

    320 cal.

    • Total Fat: 9g
    • Saturated Fat: 1g
    • Sodium: 714mg
    • Total Carbohydrate: 52g
    • Dietary Fiber: 10g
    • Total Sugars: 6g
    • Protein: 10g
    • Vitamin C: 31mg
    • Calcium: 75mg
    • Iron: 4mg
    • Potassium: 977mg

    Categories

    Vegan recipes
    Indian recipes
    Vegetarian recipes
    Legume recipes
    Main recipes