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.

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