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.
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.
Kala Chana Batata Recipe: A Delightful Black Chana Dish in Indian Cuisine
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ABOUT AUTHOR
Hi! I’m Nimisha C..
My tryst with cooking began when we got to know about food allergies for our son. Taken aback with the shock and restrictions that his diet had and also worried about nutrition...
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