Kala Chana Masala Curry
Kala Chana Masala Curry is a good source of vegetarian protein. Here is how to make Kala Chana Curry. Kala Chana is also known as Bengal Gram in English and belongs to the chickpeas family. It’s called Kala Chana, but they are brown to dark brown. Kala Chana is a good source of protein. That is why chana is one of the replacements for meat in vegetarian and vegan diets. Not only this, but chana also has a much higher fibre content and a lower glycemic index. Which promotes heart health, boosts immunity and reduces the risk of heart disease. Chana is also rich in fibre, and it helps in controlling cholesterol levels. Chana also promotes cardiovascular health. It also aids in weight loss.
Traditionally, black chickpea is served as a breakfast item alongside puri and paratha. This is very common in India and Pakistan. I like to make and enjoy this chana curry with my family as a nice lunch or dinner meal with a side of chapatti and Steamed rice.
Let’s get back to the recipe again first of all, we do need to soak chickpeas overnight as this helps to soften them and make them more digestible. I would recommend the chickpeas be left to soak overnight.
How to make Kala Chana Masala Curry step by step with Photo
Ingredients:
Kala Chana: Also known as black chickpeas, it is a good source of protein and fibre. For faster cooking of chana, soak them overnight or for a minimum of 6-8 hours.
Whole Spices –I have used bay leaf, cloves, cinnamon, peppercorn, cumin seeds, clove, fennel seeds and cardamom. You can even add dry red chillies to the tadka.
Other Ingredients: Other ingredients required for this curry are onion, tomato, ginger, garlic, coriander powder, turmeric powder, Kashmiri red chilli powder, asafoetida, oil and salt.
Preparation:
Soaking & Cooking Kala Chana:
Wash dry chana under running water until water runs clear. Or rinse them 2-3 times and soak in enough water for at least 8 hours or overnight.
Cooking In a Pressure Cooker:
After soaking, discard the water and wash again.
Add 2 cups of water, soaked chana and ½ teaspoon of salt to the cooker and pressure cook for 2-3 whistles over medium heat and simmer for 5-8 mins.
When you press the chana, it should mash easily.
Drain the chana water stock from the boiled chana and put aside.
Magic Masala:
For this, we need to grind ginger, garlic, green chilli, fennel seeds, cumin seeds, turmeric powder, coriander powder, red chilli powder and salt together using a Mortar and pestle or grinder for masala grinding.
Making Kala Chana Masala Curry Recipe:
Method:
- Heat oil in a pan, add whole spices bay leaf, cloves, cinnamon, peppercorn, cumin seeds, clove, and cardamom and let them sizzle.
- Now, tip in the chopped/ grated onion, fry them and cook for 4-5 minutes on medium
- heat until softened and golden brown stirring often, till they become brown.
- Now add prepare Magic masala paste and saute for a minute.
- Reduce heat again and add chopped tomatoes or tomato puree. Also, add the salt at this point and cook until the tomatoes have softened.
- Note: Fry on medium flame till the masala leaves oil around the edges
- Note: You need to keep stirring.
- Once the tempering is ready, add the boiled chickpeas to the tempering( or add tempering to boiled chickpeas), and stir well.
- Add the drained chickpea stock as the required thickness of gravy and garam masala, Let the chickpea curry simmer, and pressure cook it for one whistle. Taste and adjust seasoning accordingly.
- Finally, add chopped coriander and Serve it with rice, naan, or fresh roti, and salad. It will be one hearty healthy meal, that your family will enjoy.
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Suggestion:
For a variation and extra nutrition, you can also add some chopped spinach to this curry.
Soaking:
It is very important because It helps in the fast cooking of chana and soaking also ensures easy digestion.
Storage Suggestions
This Sabzi will last two days when stored in the fridge in an airtight container. Heat it properly while serving. If you feel the curry is thickened, then you can add in a little water while reheating.
Serving Suggestions:
This Kala chana masala curry can be served with Indian Bread such as Phulka, Paratha, Naan, or Puri.
chana curry also tastes delicious along with Steamed Rice and jeera Rice.
Do you love this recipe? If you liked this recipe, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
For more recipes from this blog you might like please check:
Coconut Chutney
Lemon Rice
Curd Rice
Tamarind rice
Tomato chutney
Tomato Rice
Chana Sundal
Kala Chana Masala Curry | Kala Chana sabji | Chana Curry Recipe
Materials
For boiling the Chana
- 1 cup black chickpeas soaked overnight or 5-6 hrs in enough water
- 1/2 tsp salt
- 2 cups of water for boiling
For Magic Masala:
- 5-6 cloves garlic
- 2 inch ginger roughly chopped
- 1 Green chilli chopped
- 1 teaspoon Fennel Seeds
- 1 teaspoon whole cumin seeds
- 1-2 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder
- 1/2 tesaspoon salt
For Tempering:
- 2-3 Medium size Onions Chopped or Grated
- 2 Medium size Tomatoes Chopped or Pure
- 1-2 Green Chilli Chopped
- 2 tablespoons Oil or Ghee
- 1 teaspoon cumin seeds
- 2 no Bay Leaf
- 1 -inch Cinnamon Stick
- 4-6 Peppercorn
- 2 no no Green cardamom
- 1 no Black cardamon
- Cloves
- 1/8 tsp hing asafoetida powder
- Salt to taste
- 1/2 tsp garam masala powder
For Garnishing:
- handful coriander chopped
Instructions
Preparation:
Washing and Soaking Kaka Chana:
- Wash dry chana under running water until water runs clear. Or rinse them 2-3 times and soak in enough water for at least 8 hours or overnight.
Cooking In a Pressure Cooker:
- After soaking, discard the water and wash again.
- Add 2 cups of water, soaked chana and ½ teaspoon of salt to the cooker and pressure cook for 2-3 whistles over medium heat and simmer for 5-8 mins.
- When you press the chana, it should mash easily.
- Drain the chana water stock from the boiled chana and put aside.
Magic Masala:
- For this, we need to grind ginger, garlic, fennel seeds cumin seeds, turmeric powder, coriander powder, red chilli powder and salt together using a Mortar and pestle or grinder for masala grinding.
Method:
- Heat oil in a pan, add whole spices bay leaf, cloves, cinnamon, peppercorn, cumin seeds, clove, and cardamom and let them sizzle.
- Now, tip in the chopped/ grated onion, fry them and cook for 4-5 minutes on medium heat until softened and golden brown stirring often, till they become brown.
- Now add prepare Magic masala paste and saute for a minute.
- Reduce heat again and add chopped tomatoes or tomato puree. Also, add the salt at this point and cook until the tomatoes have softened.
- Note: Fry on medium flame till the masala leaves oil around the edges
- Note: You need to keep stirring.
- Once the tempering is ready, add the boiled chickpeas to the tempering( or add tempering to boiled chickpeas), and stir well.
- Add the drained chickpea stock as the required thickness of gravy and garam masala, Let the chickpea curry simmer, and pressure cook it for one whistle. Taste and adjust seasoning accordingly.
- Finally, add chopped coriander and Serve it with rice, naan, or fresh roti, and salad. It will be one hearty healthy meal, that your family will enjoy.
Video
Notes
Suggestion:
For a variation and extra nutrition, you can also add some chopped spinach to this curry. Soaking: It is very important because It helps in the fast cooking of chana and soaking also ensures easy digestion. Storage SuggestionsThis curry will last two days when stored in the fridge in an airtight container. Heat it properly while serving. If you feel the curry is thickened, then you can add in a little water while reheating. Serving Suggestions:
This Kala chana masala curry can be served with Indian Bread such as Phulka, Paratha, Naan, or Puri.
chana curry also tastes delicious along with Steamed Rice and jeera Rice.
This chickpea curry is perfect for everyone. Chana is packed with protein and fibres. Chana is one of the substitutes for those who don’t eat meat. It’s vegetarian, It’s vegan. It’s gluten-free also.
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