← Continue shopping Naan Sense Grocery · Williston, VT

Kala Chana Potato Masala with Basmati Rice

Name: Kala Chana Potato Masala with Basmati Rice
Prep time: 15 min
Cook time: 85 min
Yield: 4 servings
Ingredients: 1 cup dried kala chana, soaked 8 to 12 hours and drained kala chana; 1 cup basmati rice, rinsed until the water runs mostly clear basmati rice; 2 medium gold potato, cut into 1-inch pieces gold potato; 1 large yellow onion, finely chopped yellow onion; 2 teaspoons garlic paste garlic paste; 2 tablespoons chana masala chana masala; 1 teaspoon cumin powder cumin powder; 1/2 cup chopped cilantro cilantro; 6 1/2 cups water, divided water; 1 3/4 teaspoons salt, divided salt

This is a steady, comforting plate for when you want dinner to feel full and honest without a long list of extras. The kala chana cooks up earthy and firm, the gold potato softens into the masala, and the basmati rice keeps everything balanced. Since there is no added fat here, the yellow onion is softened with a little water until sweet and mellow, then garlic paste and spices are stirred in so they bloom gently instead of scorching. Give the kala chana a proper soak and simmer it until tender; that patient step makes the whole dish better. Finish with cilantro for a fresh edge and serve it warm, with plenty of the thick masala spooned over the rice.

Serves 4Prep 15 minCook 85 min8 ingredients available to shop

What you’ll need

Ingredient links lead to real products in the Naan Sense Grocery store. Availability and prices may change.

1 cup dried kala chana, soaked 8 to 12 hours and drained kala chanaShop Mani's Kala Chana 4lb
1 cup basmati rice, rinsed until the water runs mostly clear basmati riceShop Basmati Rice – Laxmi (2 Lb)
2 medium gold potato, cut into 1-inch pieces gold potatoShop Gold Potato
1 large yellow onion, finely chopped yellow onionShop Yellow Onion
2 teaspoons garlic paste garlic pasteShop Laxmi Garlic Paste 8 Oz
2 tablespoons chana masala chana masalaShop MDH Chana Masala 100g
1 teaspoon cumin powder cumin powderShop Cumin Powder – Ramdev (200g)
1/2 cup chopped cilantro cilantroShop Cilantro
6 1/2 cups water, divided waterPantry basic
1 3/4 teaspoons salt, divided saltPantry basic

Let’s cook

Put the soaked kala chana in a deep pot with 4 cups water and 1 teaspoon salt. Bring to a boil, then lower the heat, cover partly, and simmer for 55 to 70 minutes, until the kala chana is tender but not falling apart.
While the kala chana cooks, add the basmati rice, 1 3/4 cups water, and 1/2 teaspoon salt to a small pot. Bring to a boil, cover, reduce the heat to low, and cook for 12 minutes. Turn off the heat and let it rest, covered, for 10 minutes before fluffing.
In a wide pan, combine the yellow onion with 1/2 cup water. Cook over medium heat for 8 to 10 minutes, stirring often, until the yellow onion softens and the water mostly cooks away.
Stir in the garlic paste, chana masala, and cumin powder. Cook for about 1 minute, stirring constantly and adding a splash of water if the mixture starts sticking hard to the pan.
Add the gold potato, the cooked kala chana, 1 cup of the kala chana cooking water, and the remaining 1/4 teaspoon salt. Stir well, scraping the bottom of the pan so the masala loosens into the liquid.
Cover and simmer for 15 to 18 minutes, stirring now and then, until the gold potato is tender and the masala has thickened. Add a little more kala chana cooking water if you like it looser.
Turn off the heat and stir in most of the cilantro. Let the masala sit for 5 minutes so it settles and thickens slightly.
Serve the kala chana potato masala over the warm basmati rice, with the remaining cilantro scattered on top.

From our kitchen notebook

For the best texture, soak the kala chana overnight and keep the simmer gentle.

Browse all grocery aisles ↗