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chana masala curry
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Kala Chana Masala Curry | Kala Chana sabji | Chana Curry Recipe

Kala Chana masala curry is a popular breakfast recipe all across India and Pakistan. Fresh chickpeas are served alongside a side of puri or paratha for a traditional desi breakfast.
Course Curry n dal
Cuisine Indian
Diet Vegan, Vegetarian
Prep Time 8 hours 10 minutes
Cook Time 35 minutes
Total Time 8 hours 45 minutes
Servings 4
Calories
Author Swati Paathak

Ingredients

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 Suggestions
    This 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.