Discover the joy of Kala Chana Batata Recipe, a classic in Indian Cuisine that’s perfect for those with food allergies or anyone seeking a hearty, vegan meal. Also known as Kala Chana Masala or Black Chickpea Curry, this dish combines the rich flavors of black chana (black chickpeas) with tender potatoes, creating a deliciously satisfying dish. Whether you’re looking to enjoy traditional Indian Cuisine or need an allergy-friendly recipe, this dish checks all the boxes.
This Kala Chana Batata Recipe is free from :
- Wheat
- Peanuts
- tree nuts
- dairy
- casein
- soy
- egg
- sesame
- fish
- shellfish
Kala Chana Batata Recipe Ingredients:
- Black Chana (Kala Chana): 1 cup (soaked overnight)
- Potatoes (Batata): 2 (thickly sliced)
- Onion: 2 (finely chopped)
- Tomato: 2
- Ginger-Garlic Paste: 1 tbsp
- Turmeric Powder: 1 tsp
- Red Chili Powder: 1 tsp
- Garam Masala: 1 tbsp
- Bay Leaf: 1
- Cinnamon Stick: 1 inch
- Star Anise: 1
- Black Cardamom: 1
- Black Peppercorns: 3-4
- Cloves: 3-4
- Cumin Seeds (Jeera): 1 tsp
- Vegetable Oil: 1 tbsp
- Salt: To taste
- Hot Water: 1-2 cups
Method:
Prepare the Tomato-Chana Paste:
In a mixer or grinder, blend roughly chopped tomatoes with ¼ cup of soaked Black Chana into a smooth paste.
Sauté the Spices:
- Heat oil in an Instant Pot on sauté mode or use a pressure cooker on medium heat.
- Add bay leaf, cinnamon stick, star anise, black cardamom, black peppercorns, cloves, and cumin seeds. Sauté until fragrant.
Cook Onions and Ginger-Garlic:
- Add finely chopped onions and sauté until translucent.
- Stir in the ginger-garlic paste and cook for an additional minute.
Add Tomato-Chana Paste:
Incorporate the tomato-Black Chana paste and salt. Sauté until the raw tomato smell fades.
Mix in Dry Spices:
Add turmeric powder, red chili powder, and garam masala. Cook for about 5 minutes, adding hot water if necessary to prevent burning.
Combine Chana and Potatoes:
Add soaked Black Chana and sliced potatoes. Mix well and pour in 1.5 cups of hot water.
Pressure Cook:
- For the Instant Pot, cover with the lid, switch to sealing mode, turn off the sauté mode, and cook on high pressure for 30 minutes.
- For a traditional pressure cooker, cook for 4-5 whistles on medium to low heat.
Serve:
Release the pressure, and serve your Kala Chana Batata hot with roti, gluten-free roti, or rice.
Conclusion:
The Kala Chana Batata Recipe is a flavorful and wholesome dish that embodies the essence of Indian Cuisine while being perfect for those with food allergies. This allergy-friendly recipe combines black chana with tender potatoes in a fragrant, spiced sauce, making it a satisfying and nutritious choice for any meal. Whether you enjoy it as Kala Chana Masala or Black Chickpea Curry, this recipe is a great way to experience traditional Indian Cuisine in a way that’s both inclusive and delicious. Enjoy the rich flavors and comforting qualities of this classic dish, and savor a piece of Indian tradition in every bite.
Discover our Restaurant Style Dal Khichadi for another flavorful and comforting Indian meal that’s perfect for any occasion.
Frequently Ask Question (FAQs)
Ans – Yes, you can use canned black chana. Drain and rinse them before adding to the recipe. Adjust cooking times as they’ll require less time to cook.
Ans – To add more heat, increase the amount of red chili powder or add a chopped green chili. Adjust according to your spice preference.
Ans – Yes, you can use vegetables like sweet potatoes, carrots, or peas instead of potatoes. Adjust cooking times as needed.
Ans – Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the curry for up to 3 months. Reheat thoroughly before serving.
Ans – Yes, you can prepare the curry a day ahead. It often tastes even better the next day as the flavors meld. Just reheat before serving.
