kala chana curry recipe, how to make punjabi kala chana masala recipe

kala chana masala recipe, kala chana curry recipe

kala chana curry recipe – a staple black chickpeas curry at home. this simple punjabi curry is very easy to make and yet flavorful. basic ingredients like onions, tomatoes and garlic along with the regular indian spices go into it.

i have learnt this kala chana curry from my mother in law. her recipes are always easy and made with basic ingredients like punjabi rajmadal makhanialoo gobialoo capsicum and so on.

the curry has a thin soup like consistency and is not thick or creamy. it can be relished as a soup or even had with steamed rice or chapatis. they actually go very well with plain steamed rice and this combo is filling too.

while making chana recipes, always soak the chickpeas overnight to soften them. when we make black chickpeas we don’t throw the water and use it for cooking. whereas for white chickpeas, we discard the water which is used for soaking them.

i suggest to cook black chickpeas in a pressure cooker rather than cooking in a pot. in a pressure cooker, the chickpeas cook much much faster than in a pot, which takes hours.

black chickpeas are a rich source of protein and is excellent for growing up kids and people who are into sports or need lots of energy. black chickpeas should be cooked really well. they might be difficult to digest for some folks. hence adding cumin and asafoetida help in the digestion.

if you like black chickpeas, then you can also have a look at a dry curry version which we call sookha kala chana and is made during the navratri vrat pooja in north india.

kala chana masala recipe, kala chana curry recipe

if you are looking for more chana recipes then do check kala chana chaat, kala chana sundal, punjabi chole masala, easy chole masala recipe and aloo chole.

punjabi kala chana curry recipe below:

4.5 from 4 reviews
kala chana curry recipe
 
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kala chana curry recipe - mildly spiced black chickpeas curry made in punjabi style.
AUTHOR:
RECIPE TYPE: main
CUISINE: punjabi
SERVES: 3-4
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 1 cup of dried black chickpeas/kala chana (soaked overnight or for 8-9 hours)
  • 3 cups water for soaking black chickpeas
  • 1 medium size onion, finely chopped
  • 1 large tomato, finely chopped
  • 4 to 5 garlic cloves/lahsun, finely chopped
  • 1 to 2 green chilli/hari mirch, finely chopped
  • 1 tsp cumin/jeera
  • ½ tsp kashmiri red chilli powder or degi mirch
  • ½ tsp punjabi garam masala or regular garam masala powder
  • ¼ tsp turmeric/haldi
  • pinch of asafoetida/hing
  • 2 tbsp ghee or oil
  • salt as required
INSTRUCTIONS
  1. soak the black chickpeas or kala chana overnight or for 8-9 hours.
  2. in a pressure cooker, add 2 tbsp of ghee or oil.
  3. add cumin, crackle them and then add finely chopped onions.
  4. saute the onions till they become light golden.
  5. add garlic, green chilli and saute for 15-20 seconds .
  6. add finely chopped tomatoes and saute them till the oil starts leaving from the sides of the onion-tomato masala.
  7. add the turmeric powder, asafoetida, kashmiri red chili powder and saute for 2-3 seconds.
  8. then add the kala chana along with all of the water. season with salt and stir well.
  9. pressure cook on a medium to high flame for 8-9 whistles or more till the chickpeas are cooked well and softened.
  10. lastly sprinkle the garam masala and stir. garnish the kala chana curry with coriander leaves.
  11. serve the kala chana curry with steamed rice, rotis or chappati.




{ 21 Responses }

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  1. Sridevi Shankar says

    Hi…
    I have made chana following your recipe umpteen times but managed to msg you only today. Must say we love chana this way. It’s perfect. My Punjabi friends taught me but my husband and son never liked chana till this recipe came my way. The aloo paratha is divine… Thank you for all your posts. Love them.

  2. Ashwini says

    Hi Amit,
    Thank you for your website and recipes.
    I have tried some of them and so far all have come out excellent!
    I like the way you write why you use certain ingredients that makes it easier to understand! You deserve 5 stars!

  3. vani says

    Dear Dassana, thank you very much for a simple and easy to make recipe. I had tried one more recipe posted by you earlier. I especially like the non-fussy and simple style that you adopt in writing. Keep it up. Am trying this for lunch today. Cheers, Vani.

  4. Khushi says

    What a delicious recipe. I made this over the weekend and my husband really enjoyed it. He has requested I make it again this coming weekend. I have tried various recipes from your website and they are all fantastic. Thank you so much for sharing them.

  5. riteeka says

    thanks for sharing the recipies!! I work in chandigarh and stay as a tenant…your recipies are quick, easy and delicious at the same time…I have learned to cook only through your website!! keep posting :)

  6. Lakshmi Raj says

    Thanks for the recipe… And I also would like to thank Nidhi for a very valuable website. It made my work very easier with http://qusec.in !!
    And the recipe really worked out well with my husband happy too :)

  7. Nidhi says

    The picture you have posted makes me very desperate to try the recipe!! For a South Indian like me, cooking a North Indian dish is a desire which I couldn’t accomplish much. But however off late I have been becoming a bit successful. Thanks for all the blogs which is helping me.
    what can be substituted with lahsun. Waiting for your valuable suggestion.

    • says

      thanks nidhi. north indian food ranges from the most simple to a complex dish. but they are not difficult to make. just some practice and experience. usually asafoetida is used as a substitute for garlic or onion. just a generous pinch or about 1/4 tsp of asafoetida powder (not the strong one) will suffice.