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Wednesday, January 20, 2021

Planning a simple curry? Count on this easy recipe for kala chana

Chef Atul Kochhar's protein-filled nutritious recipe makes for a crowd-pleaser.

By: Lifestyle Desk | New Delhi | April 25, 2020 4:17:03 pm
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Given the prevailing lockdown and the need to make the best use of whatever is available, it can become challenging to think of recipes that are a crowd-pleaser or will appeal to the whole family. For those challenging days, chef Atul Kochhar suggests an easy and healthy recipe that would find takers.

He made Aloo and Kala Chana Curry or Potatoes and Black Chickpeas Curry.

Here is what the chef had to say. “Perfect recipe from the leftovers and for a vegan / Vegetarian Day! Extremely easy recipe to please the crowd. I have used potatoes but feel free to substitute potatoes with paneer or even turnips. Canned black chickpeas can be used for this recipe. However, do not use the preserving liquid in the cooking. 200gm dried black chickpeas will be equal to 400 gm canned chickpeas,” he captioned the video on Instagram.

Here’s the recipe.

View this post on Instagram

Perfect recipe from the leftovers and for a vegan / Vegetarian Day! Extremely easy recipe to please the crowd. I have used potatoes but feel free to substitute potatoes with paneer or even turnips. Canned black chickpeas can be used for this recipe. However, do not use the preserving liquid in the cooking. 200gm dried black chickpeas will be equal to 400 gm canned chickpeas. Serves 4 Ingredients 300 gm potatoes, peeled & cut into wedges 200 gm Kala Chana (black chickpeas), boiled, cooking liquor retained 2 tbsp. vegetable oil 1 tsp. cumin seeds 1” cinnamon stick 3 cloves ¼ tsp pepper corns 2 green cardamom, bruised opened 1 tbsp. ginger, chopped 1 tbsp. garlic, chopped 1 tbsp. coriander powder ½ tsp. turmeric powder ¼ tsp red chili powder 1 tsp. amchoor (mango powder) ½ tsp. garam masala powder 3 medium tomatoes, blended in a blender Salt to taste 1 tbsp. chopped coriander leaves Method: Heat oil in wok and add cumin, cinnamon, cloves, peppercorns & cardamom. Add chopped ginger and garlic – saute for 2 minutes until fragrant. Add potato wedges and add powdered spices and mix well. Add half the cooking stock of black chickpeas and cook for 12-15 minutes until potatoes are cooked. Add the black chickpeas and tomato puree. Add remaining stock and simmer for another 8-10 minutes to have a thick gravy. Add fenugreek leaves, mix well and serve with boiled rice – garnished with chopped coriander leaves.

A post shared by Atul Kochhar (@chefatulkochhar) on

Potatoes and Black Chickpeas Curry

Serves 4

Ingredients

300g- Potatoes, peeled and cut into wedges
200g – Kala Chana (black chickpeas), boiled, cooking liquor retained
2tbsp – Vegetable oil
1tsp – Cumin seeds
1” – Cinnamon stick
3 no – Cloves
1/4tsp – Peppercorns
2 no – Green cardamom, bruised open
1tbsp – Ginger, chopped
1tbsp – Garlic, chopped
1tbsp – Coriander powder
1/2tsp – Turmeric powder
1/4tsp – Red chili powder
1tsp – Amchur (mango powder)
1/2tsp – Garam masala powder
3 no – Medium tomatoes, blended in a blender
Salt to taste
1tbsp – Chopped coriander leaves

Method

*Heat oil in wok and add cumin, cinnamon, cloves, peppercorns and cardamom.
*Add chopped ginger and garlic – saute for two minutes until fragrant.
*Add potato wedges, powdered spices and mix well. Add half the cooking stock of black chickpeas and cook for 12-15 minutes until potatoes are cooked.
*Add the black chickpeas and tomato puree. Add remaining stock and simmer for another 8-10 minutes to have a thick gravy.
*Add fenugreek leaves, mix well and serve with boiled rice – garnished with chopped coriander leaves.

All set to make it? 

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