Kale Chana Aloo Curry (Black Chickpea, Cowpea and Potato Curry)

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

Black Chickpea and Potato Side Dish

Kale chana aloo curry is a tasty, healthy, and easy-to-prepare side dish. Pairs perfectly with any Indian flatbread or with rice.

Potatoes are a good source of Vitamins C and B6. Kale chana (black chickpea) is a rich source of iron. Cowpeas are a rich source of protein and carbohydrates.

Cook Time

Ingredients

• 2 tablespoons oil
• 1 inch cinnamon stick
• 1-2 cloves
• 4-5 red chilies
• 1 tablespoon poppy seeds
• 2 tablespoons fried gram
• 2 onions, chopped
• 2 tomatoes, chopped
• 1 cup fresh coconut, grated
• 2 cups water, or as needed
• 1-2 cardamom pods
• 1-2 bay leaves
• 1 teaspoon cumin seeds
• salt to taste, to taste
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala powder
• 1 cup potatoes, peeled and cubed
• 1 cup kale chana (black chickpeas) and cowpeas, overnight soaked
• 1/2 cup coriander leaves, chopped

Instructions

1. Soak the kale chana (black chickpeas) and cowpeas in enough water for 6-7 hours or overnight.
2. Peel and cube potatoes and set aside.
3. In a pan, heat oil. Add cinnamon, cloves and red chilies. Fry for a few seconds.
4. Add poppy seeds and fried gram. Fry till aromatic.
5. Add chopped onion and fry till translucent.
6. Add chopped tomato and fry till tomato shrinks.
7. Add grated fresh coconut, Fry for a few seconds and switch off the flame. Let the mixture cool down.
8. After cooling down, transfer the fried ingredients to a mixer jar, add water and grind to a fine paste. Set aside.
9. In a cooker, heat the oil. Add cardamom and bay leaves. Splutter the cumin seeds.
10. Add sliced onion and a pinch of salt. Fry till translucent.
11. Add chopped tomato and fry for a few seconds.
12. Add ground paste and mix well. Add a little water and mix.
13. Add coriander powder and garam masala powder. Mix.
14. Add potatoes and mix. Add soaked kale chana and cowpeas. Mix to combine well with ground masala. Add water and salt. Mix again. Close the lid and take 3 whistles.
15. After the pressure subsides, open the lid of the cooker, add chopped coriander leaves and mix.
16. Serve hot with any Indian bread or rice and enjoy.

Step-by-Step Photo Guide

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Cooking Notes

• I use byadagi red chilies, which are less spicy. Spicy red chilies can also be used.
• Keep the cubed potatoes immersed in water until they are ready for use. This step helps prevent them from turning brown.
• Adjust the quantity of water for your preferred consistency. If you are serving it with rice, the curry should be a little thin. For bread, it should be medium thick.
• Adjust the quantity of spice powders as per your taste.