There’s nothing as comforting as the earthy bite of kala chana (black chickpeas) simmered with tender aloo (potatoes) in a rich tomato-based masala. This rustic yet elegant dish feels like a warm hug on a chilly evening, but it’s perfect any time you’re craving something wholesome and satisfying. It’s more than just a chana masala recipe—this version delivers hearty texture, savory depth, and vibrant spice that’ll have even black chana skeptics coming back for seconds.
Kala Chana with Aloo in Tomato Masala
Prep Time 25 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 25 minutes mins
Course Main Course
Cuisine Indian
Servings 4 generous portions
Large bowl for soaking chickpeas
Pressure cooker or heavy pot to cook kala chana
Large skillet or sauté pan with lid for building the tomato masala
Blender or food processor to puree tomatoes smoothly
Wooden Spoon or Spatula for stirring
Knife and Cutting Board for chopping
Measuring spoons and cups for accurate seasoning
- 1 ½ cups dried kala chana black chickpeas – soaked overnight
- 2 medium potatoes aloo – peeled and cut into 1-inch cubes
- 2 Tbsp vegetable oil or a neutral alternative
- 1 tsp cumin seeds
- 1 large onion – finely chopped
- 3 cloves garlic minced
- 1 ‑inch piece ginger grated
- 2 green chilies slit (adjust for spice preference)
- 3 large ripe tomatoes pureed
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 2 tsp coriander powder
- 1 tsp cumin powder
- ½ tsp garam masala
- Salt – to taste
- Fresh cilantro – chopped for garnish
- 1 Tbsp lemon juice – optional
Soak and prepare the kala chana
Rinse 1 ½ cups dried kala chana under cold water. In a large bowl, cover with water by at least 2 inches. Soak overnight (8 hours). This reduces cooking time and improves texture.
Cook the chickpeas and potatoes
Drain soaked chickpeas. In a pressure cooker, add chickpeas, 3 cups water, and ½ tsp salt. Cook on high pressure for 20 minutes. If using a pot, simmer covered ~1 hour until tender. Add cubed potatoes to the pot or cooker for the last 10–15 minutes of cooking.
Make the tomato masala base
Heat 2 Tbsp oil in a large skillet over medium heat. Add 1 tsp cumin seeds until they sizzle (10 seconds). Add chopped onion; sauté until golden (~7–8 minutes). Stir in minced garlic, ginger, and slit chilies. Cook another 2 minutes until aromatic.
Spice it up
Add turmeric, red chili, coriander, and cumin powders. Stir well for 30 seconds. Pour in the pureed tomatoes. Cook for 8–10 minutes, stirring occasionally, until oil separates around the edges.
Combine and simmer together
Add the cooked chickpeas and potatoes, along with any cooking liquid. Mix thoroughly. Let it simmer gently, uncovered, for 15–20 minutes to thicken. Season with salt and stir in ½ tsp garam masala.
Finishing touches
Off the heat, add fresh cilantro and squeeze 1 Tbsp lemon juice, if using. Mix and let rest 5 minutes before serving.
Pairings
- Breads: Hot rotis, parathas, naan, or soft puris are excellent for scooping up the curry.
- Rice: Serve alongside garlic butter rice, ghee rice, basmati pulao, or simple chawal recipe style steamed rice.
- Salads: A crisp cucumber–tomato raita, kachumber, or even a chana salad recipe with bell peppers adds freshness.
- Pickles & sides: A spoon of lime pickle or mango chutney elevates the flavors.
- Desserts: Finish with cool kulfi or mango lassi to balance the spices.
FAQs
1. Can I use canned chickpeas instead of dried kala chana?
Yes—rinse and drain a 15‑oz can of black chickpeas. You might add ½ cup water when joining the masala base, as canned beans absorb moisture during simmering.
2. Should I use kala chana (black chickpeas) or kabuli chana?
Kala chana has a nuttier, denser texture, while kabuli chana is creamier and softer. Both work. For this recipe’s earthy, rustic character, kala chana recipe indian style is ideal, but kabuli chana recipes also deliver a pleasant alternative.
3. What cut of potatoes works best?
Waxy potatoes like Yukon Gold stay intact better. Russets soften quickly—if using russets, add them during the final 10 minutes of simmering to avoid disintegration.
4. How can I adjust the spice level?
For milder curry, remove the green chilies and reduce red chili powder to ½ tsp. To make it spicy, use 1 green chili per person and increase chili powder to 1½ tsp.
5. Can I freeze the leftovers?
Absolutely. Cool completely, then freeze in airtight containers up to 3 months. Thaw in the fridge overnight and reheat gently on the stovetop, adding a splash of water to loosen the gravy.
