Sweet potato kala chana masala | How to make Sweet potato kala chana masala

By Swapna Sunil  |  20th Feb 2018  |  
5 from 2 reviews Rate It!
  • Sweet potato kala chana masala, How to make Sweet potato kala chana masala
Sweet potato kala chana masalaby Swapna Sunil
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7 votes

About Sweet potato kala chana masala Recipe

The addition of sweet potato and alternating regular kabuli chana with kala chana adds an interesting twist to regular chana masala. This is a no garlic,no onion recipe that can be served or had during navratras as well.

Sweet potato kala chana masala

Ingredients to make Sweet potato kala chana masala

  • 2 tbsp : oil
  • 1 tsp : Panch phoron
  • 1/4 tsp : Nigella seeds
  • 2 nos : green chillies
  • 1 tsp : Grated ginger
  • 1 large : Sweet potato
  • 1 cup : Fresh tomato puree
  • 1 tbsp : chana masala
  • 1 tbsp : coriander powder
  • 1 tsp : Aamchoor powder
  • 1 tsp : red chilli powder
  • salt to taste
  • 1/2 tsp : sugar
  • 1 cup : Kala chana
  • 2 tbsp : Chopped cilantro

How to make Sweet potato kala chana masala

  1. Wash and soak the kala chana overnight in enough water.
  2. Add some salt and pressure cook the soaked chana until soft but not mushy.
  3. Drain and set the cooked chana aside until needed.
  4. Peel and dice the sweet potato into bite size chunks.
  5. Heat a non stick deep pan with oil. Add the panch phoron and nigella seeds. Saute until aromatic and seeds pop.
  6. Stir in the grated ginger and slit green chillies.
  7. Fry them for a minute and later stir in the diced sweet potato.
  8. Sprinkle some salt and cook them covered stirring in intervals until slightly caramalised and 80 percent done.
  9. Next stir in the tomato puree and cook for 4 to 5 minutes until most of moisture evaporates from it and tiny oil droplets form on top.
  10. Stir in the spices, the chana masala, coriander powder, aamchoor powder, red chilli powder, salt and sugar.
  11. Cook them for a minute and later add the boiled kala chana with a half cup water or more according to your preference.
  12. Cover and simmer for few more minutes. Lastly sprinkle the chopped cilantro and serve hot with phulkas or steaming hot rice.

My Tip:

I used the jewel variety of sweet potato that is often preferred for traditional baking and casseroles.

Reviews for Sweet potato kala chana masala (2)

Shoba Bharathraj6 months ago

Wow..... :)

Shelly Sharma9 months ago

Deliciously amazing.