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The ingredients needed to cook Black chickpea with potatoes(kaale chana aloo):
- Get black chickpea soaked overnight
- Provide medium potatoes, 1 cup tamarind soaked in 1/2cup warm water
- Prepare onion sliced,1 tsp cumin seeds, few curry leaves,3 green chillies chopped
- You need tbsn Kashmiri red chilli pwd, 1 tbsn turmeric and 1 tsp coriander pwd,2 tbsn oil and 1tbsn salt
- Take Garnish coriander leaves and few lemon slices
- Use Pls check the ROASTED MASALA I mentioned
- Provide Below (its optional but give immense flavour)
Instructions to make Black chickpea with potatoes(kaale chana aloo):
- Boil the black chickpea with whole potato(not peeled) with salt..when done drain the water,now remove the pulp of tamarind n strain its juice,now heat oil in a pan add the onion, cumin seeds, curry leaves and chillies…mix well
- Now add the dry masala n mix well n saute 2 mins now add the tamarind pulp n mix well n saute till oil floats up.
- When oil floats up…now add salt mix then add the chickpeas and diced potatoes n now add 1 tsp of roasted masala
- Roasted masala pic1(dry roast 7 Kashmiri red chilli,2 tbsn coriander seeds with 1 tbsn cumin seeds…when cool n grind..store in airtight container can be used for many Indian dishes)now add the coriander leaves mix well.now serve hot garnish with coriander leaves, lemon slice and a pinch of roasted masala…enjoy😋pls do try
I love using Yukon Gold for this recipe! They get this really delicious creaminess in the middle, but their skin is thick enough for that perfect crispy crunch on the outside. I followed the advise of others and didn't use water and added the kale with the potatoes. I simmered the stew for a few hours to make sure the sauce thickened and the. as i mentioned previously, the recipe of black chana chaat can also be served as a fasting or vrat recipe too. having said that you may have to cut down with the ingredients added as part of this recipe. particularly onions and the deep fried items like spicy sev or mixture added to it. in addition to that. All the flavour of a full Sunday roast, but in a speedy one-pan supper.
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