Introduction

Punjabi Kale Chane aur Aloo is a simple and tasty dish. It is made with black chickpeas (kale chane) and potatoes. This dish reminds me of winters and cozy family meals. It is full of flavor and perfect with rice or roti.

When I was a kid, my mom made this dish often in winters. She always soaked the kale chane the night before. The next day, the smell of spices cooking in mustard oil filled the house. It felt so comforting.

The first time I cooked this dish was in college. It was a cold evening, and I missed home. I called my mom, and she guided me step by step. That day, I realized how simple and delicious this recipe is.

Portion, Prep Time, and Cook Time

Servings: 5-6 people

Preparation Time: 6 hours

Cooking Time: 45 minutes

Ingredients of Aloo Chana Sabzi

• Mustard oil - ¼ cup
• Bay leaves - 2 pcs
• Black cardamom - 2 pcs
• Green cardamom - 4 pcs
• Cinnamon - 1 inch
• Cloves - 4-5 pcs
• Jeera (Cumin seeds) - 1 tsp
• Sliced onion - 2 pcs
• Ginger & garlic paste - 1 tbsp
• Turmeric powder - ½ tsp
• Red chili powder - 1 tsp
• Coriander powder - 1 tsp
• Kitchen king masala - ½ tsp
• Salt - 1 tsp
• Tomato puree - 2 pcs
• Water - as required
• Potatoes (peeled and diced) - 3 pcs
• Soaked brown chana - 2 cups
• Green chili (slit) - 2 pcs
• Fresh coriander leaves - for garnish

Instructions of Aloo Chana Sabzi

1. Heat the Oil and Temper the Spices:

   Heat mustard oil in a deep pan or kadhai until it smokes lightly. Reduce the heat and add bay leaves, black cardamom, green cardamom, cinnamon, cloves, and jeera. Let them crackle to release their aroma.

   
2. Sauté Onions:

   Add sliced onions to the pan and sauté on medium heat until golden brown. Stir occasionally for even cooking.

   
3. Cook Ginger-Garlic Paste and Spices:

   Add ginger-garlic paste to the onions and cook until the raw aroma disappears. Then, mix in turmeric powder, red chili powder, coriander powder, kitchen king masala, and salt. Stir well to combine.

   
4. Add Tomato Puree:

   Pour in the tomato puree and cook until the oil separates from the masala. Stir occasionally to prevent sticking.

   
5. Add Potatoes and Chana:

   Once the tomato puree is cooked, add diced potatoes and sauté for a few minutes. Then, stir in the soaked brown chana. Mix well and add enough water to cover the ingredients. Toss in slit green chilies for added heat.

   
6. Simmer and Finish:

   Cover the pan with a lid and let the sabzi simmer on medium heat until the potatoes are soft and the chana is cooked. Stir occasionally and adjust the gravy consistency by adding water if needed. Once done, turn off the heat and garnish with fresh coriander leaves.

   

Serve Hot

Enjoy this delicious Aloo Chana Sabzi with chapati, puri, or steamed rice. It's a wholesome and flavorful meal that everyone will love!

About the Recipe

This dish is very easy to make. The main ingredients are kale chane, potatoes, and some basic spices. Mustard oil gives it a strong and unique flavor. If you don’t have mustard oil, you can use any cooking oil, but the taste will be a little different.

The best part is that you can cook it all in one pressure cooker. It saves time and keeps everything simple. You can eat this with rice, roti, or even just on its own. The spices make the curry rich and full of flavor.

Cooking Tips

1. Soak the Kale Chane: Always soak the black chickpeas overnight. If you forget, boil them separately before cooking the curry. This helps them cook faster and makes them soft.

2. Use Mustard Oil: Mustard oil adds a special flavor to this dish. Heat it properly but don’t overdo it. A slight pungent smell is okay.

3. Mash for Thickness: After cooking, mash a small amount of kale chane and potatoes. This will make the curry thick and creamy.

4. Adjust Spices: Use chana masala or kitchen king masala for a nice flavor. Adjust the spice level to your liking.

How to Pair it!

I love eating Punjabi Kale Chane aur Aloo with steamed jeera rice. It also goes well with tandoori roti or naan. Add a side of sliced onions, green chilies, and a wedge of lemon to make the meal complete.

For drinks, you can have lassi or chaas (buttermilk). These cool drinks balance the spices in the curry perfectly.

Frequently Asked Questions

1. Can I make this without mustard oil?
Yes, you can use regular cooking oil, but mustard oil gives the best flavor.

2. What if I forget to soak the kale chane?
You can boil them separately before adding them to the curry. This will ensure they cook properly.

3. Can I use white chickpeas instead?
Yes, but the taste and texture will be different. Black chickpeas are nuttier and firmer.

4. How do I thicken the curry?
Mash a small portion of the cooked kale chane and potatoes. Mix it back into the curry to make it thicker.

5. Can I prepare this dish in advance?
Yes, you can make it a day before. The flavors get even better over time.

6. Is this dish vegan?
Yes, this recipe is completely vegan.

7. Can I freeze leftovers?
Yes, store the curry in an airtight container and freeze it for up to a month.