Spicy Potato and Black Chickpea Fry (Aloo Kala Chana Masala)
25 minutes
1183 reads
About Spicy Potato and Black Chickpea Fry (Aloo Kala Chana Masala)
This Spicy Potato and Black Chickpea Fry, also known as Aloo Kala Chana Masala, is a vibrant and flavorful Indian side dish that's surprisingly easy to make. The hearty combination of potatoes and black chickpeas, simmered in a rich blend of spices, creates a satisfying and aromatic dish perfect for weeknight dinners or special occasions.This recipe uses readily available ingredients and provides a delicious vegetarian option packed with protein and fiber. The simple cooking method makes it ideal for both novice and experienced cooks, offering a taste of authentic Indian cuisine with minimal effort.Serve this Aloo Kala Chana Masala hot alongside naan, roti, or rice for a complete and memorable meal. The spicy kick and earthy flavors will surely become a family favorite!
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See the 30-Day PlanRecipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
Vegetables
Spices and Seasoning
- 1/2 tsp Turmeric Powder
- 1/2 - 1 tsp Chili Powder adjust to your spice preference, red
- 1/2 tsp Garam Masala
- 1 tsp Salt or to taste
- 1 tbsp Ginger Garlic Paste
Instructions
Prepare the Chickpeas and Potatoes
- Pressure cook the potatoes and soaked black chickpeas with a little water for 4-5 whistles or until tender. Release the pressure naturally, then drain off any excess water and set aside.
Sauté Aromatics
- Heat oil in a pan or wok over medium heat. Add the chopped onions and sauté until softened and translucent, about 5 minutes.
Add Spices and Tomatoes
- Add the ginger-garlic paste and green chilies to the pan. Sauté for 30 seconds until fragrant. Stir in the turmeric powder, red chili powder, and salt. Cook for another minute until fragrant.
- Add the chopped tomatoes and cook until they soften and break down, about 5 minutes.
Combine and Simmer
- Add the cooked potatoes and black chickpeas to the pan. Stir well to combine. Add 1/4 cup of water if the mixture is too dry. Cover the pan and simmer over low heat for 10 minutes, stirring occasionally.
Finish and Serve
- Remove the lid, increase the heat to medium-high, and continue cooking for another 5-10 minutes, stirring frequently, until the potatoes are slightly browned and crispy at the edges. Stir in the garam masala. Serve hot as a side dish or snack.
Recipe Notes
Expert Tips for the Best Aloo Kala Chana Masala:
- Soaking the black chickpeas overnight significantly reduces cooking time and improves their texture.
- For a richer flavor, you can add a pinch of asafoetida (hing) along with the ginger-garlic paste.
- Adjust the amount of red chili powder to control the spice level according to your preference.
- If you prefer a drier dish, reduce the amount of water added during the simmering process and cook for longer to achieve a crispier texture for the potatoes.
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Recipe Nutrition
Calories: 118kcalCarbohydrates: 8gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gSodium: 1140mgFiber: 1gSugar: 1g
Akum Raj Jamir
Articles: 153
3 Comments
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Such a scrumptious dish! Thank you.
Such a beautiful dish! Can’t wait to try it.
Such a great recipe! Can’t wait to try it.