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Black Chickpea Curry (Kala Chana Aloo)

Black Chickpea Curry is a rich and satisfying dish featuring black chickpeas simmered with a blend of aromatic spices, tomatoes, and potatoes. This hearty curry, prepared effortlessly in an Instant Pot, offers a wonderful depth of flavor and a comforting meal. With its nutrient-dense ingredients and vegan-friendly recipe, it’s a versatile dish perfect for any occasion.
Enjoy it with rice or bread for a complete and delicious meal.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Soaking Time 8 hours
Course Dessert, Side Dish
Cuisine Indian
Servings 8 People
Calories 80 kcal

Equipment

  • 1 Instant Pot
  • 1 Set of Measuring Spoons
  • 1 One Set of measuring cups
  • 1 Blender
  • 1 Cutting boards, Knives, etc

Ingredients
  

Main Ingredients

  • 1.5 cups kala chana black chickpeas, soaked overnight in water
  • 4 tbsp oil
  • 2 medium onions chopped finely
  • 1 large tomato chopped or 1/3 cup tomato sauce
  • 2 tsp ginger garlic paste
  • 3 medium potatoes cubed

Whole Spices

  • 4 cloves
  • 1 bay leaf
  • 1 tsp cumin seeds

Ground Spices

  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1 tsp salt adjust to taste

Garnish

  • Chopped fresh coriander

Instructions
 

Prep Ingredients:

  • Cut the onions finely.
  • Chop the tomatoes.
  • Take 1/4 cup of the soaked black chickpeas and crush them in a blender.

Sauté Spices:

  • Set the Instant Pot to the “Sauté” mode. Heat the oil.
  • Add the cumin seeds and bay leaf to the hot oil. Sauté until aromatic.

Cook Onions and Ginger Garlic Paste:

  • Add the chopped onions Sauté until the onions turn a light brown color. Add ginger garlic paste.

Add Ground Spices and Tomatoes:

  • Add the coriander powder, cumin powder, and turmeric powder. Stir well and cook for a few minutes.
  • Add the chopped tomatoes or tomato sauce. Mix well and cook for another 2 to 3 minutes until the tomatoes soften.

Add Potatoes and Chickpeas:

  • Add the cubed potatoes and 1 tsp of salt. Stir to combine.
  • Add the whole chickpeas, crushed chickpeas, and 1 cup of water. Mix well.

Pressure Cook:

  • Close the Instant Pot lid and set the valve to “Sealing.”
  • Select “Pressure Cook” or “Manual” mode and set the timer for 20 minutes.

Release Pressure and Check:

  • Once cooking is complete, allow the pressure to release naturally or use the quick release option.
  • Open the lid and check if the chickpeas and potatoes are cooked through. Adjust seasoning if needed.

Garnish and Serve:

  • Stir in chopped fresh coriander.
  • Serve hot with rice or bread.

Notes

1. Ensure chickpeas are soaked overnight for best results.
2. Adjust salt and spices to your taste preference.
3. Allow the curry to sit for a few minutes after cooking to let the flavors meld.
4. Garnish with sliced green chilies, fresh coriander, or chopped boiled potatoes
5. Serv with Jeera rice for a great meal.
6. Calorie per serving is approximate
Keyword high protein dish, potato recipes