easy kala chana recipe | black chana masala recipe | black chickpeas curry
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Yield: 5 Servings
- Category: curry
- Cuisine: Indian
Ingredients
- 3 tsp oil
- 1 tsp cumin / jeera
- ½ tsp cinnamon
- 3 pods cardamom
- 3 cloves
- 1 bay leaf / tej patta
- 1 tsp dry fenugreek leaves / kasuri methi
- pinch of hing / asafoetida
- 1 onion (finely chopped)
- 2 green chilli (slit)
- 1 tsp ginger garlic paste
- 1 cup tomato (finely chopped)
- ½ tsp turmeric / haldi
- 1 tsp kashmiri red chilli powder / lal mirch powder
- 1 tsp coriander powder
- 3 cup water
- 1 tsp mango powder / aamchur powder
- 1 tsp salt
- ½ tsp garam masala
- 1 cup black chana / kala chana (soaked overnight)
- 2 tbsp coriander (finely chopped)
Method
- firstly, in a pressure cooker take 3 tsp oil and saute spices.
- now saute 1 onion, 2 green chilli and 1 tsp ginger garlic paste.
- also, saute 1 cup tomato until it turns soft and mushy.
- furthermore, add spices and 1 tsp salt.
- saute on low flame, till the oil releases from tomato.
- now add 1 cup black chana or kala chana soaked overnight. saute for a minute.
- add 3 cups of water and mix well.
- cover and pressure cook for 8 whistles or till chana get cooked completely.
- now add ½ tsp garam masala, 2 tbsp coriander and mix well.
- finally, serve kala chana curry with rice or roti.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.