Warm, richly spiced, and built for a satisfying meal, kala chana recipe | black chana masala recipe | black chickpeas curry is a vegetarian Indian curry made with oil, cumin / jeera, and cinnamon in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
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.
