Kala Chana with Aloo in Tomato Masala
Equipment
- 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
Ingredients
- 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
Instructions
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.