Photo: Phadke09 · CC BY-SA 4.0 · Wikimedia Commons

Westbengal · Lunch

Aloo Kalai

Traditional Recipe 25: Aloo Kalai recipe

🧺 Ingredients

• Potato: 300g, cubed
• Black chickpeas (kala chana): 150g, soaked 8 hours and cooked
• Mustard oil: 15ml
• Cumin seeds: 1 tsp (5g)
• Turmeric powder: 0.5 tsp (1.5g)
• Chilli powder: 0.5 tsp (1.5g)
• Green chillies: 2, slit
• Salt: to taste
• Water: 250ml

👩‍🍳 How to make Aloo Kalai

1. Heat mustard oil in a pan over medium-high heat (160°C).
2. Temper cumin seeds for 20 seconds.
3. Add green chillies, cook for 10 seconds.
4. Add potato cubes, stir-fry for 2 minutes to coat with oil.
5. Add turmeric, chilli powder, and salt. Mix well.
6. Add cooked black chickpeas.
7. Add water, bring to boil.
8. Reduce to medium-low (100°C), cover, and simmer for 12 minutes.
9. Potatoes should be tender, chickpeas soft and coated with spices.
10. Most liquid should be absorbed.
11. Serve hot with rice.

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