Masaledar Kalay Chanay Recipe | Black Chana Masala Recipe | Chana Masala | Flavors With Maryam

black chickpeas

🥗Healthier: green chickpeas

💰Cheaper: canned chickpeas

Canned chickpeas save time and are more accessible.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Dried cilantro is cost-effective but less vibrant.

Soak 1 cup black chana in plain water overnight.

The next morning, rinse the chana thoroughly with clean water.

Place the rinsed chana in a pressure cooker.

Add 1-1.5 teaspoons red chili powder, 0.5 teaspoon turmeric powder, 1 teaspoon salt, 1 teaspoon coriander powder, and 1 teaspoon cumin powder to the cooker.

Add 1 medium-sized chopped onion, 1 large chopped tomato, and 1-2 green chilies to the cooker.

Pour in 1-1.5 glasses of water and mix everything well.

Cover the cooker and cook for 10 minutes.

After 10 minutes, check the chana; if there is excess water, dry it out.

In a separate kadhai, heat 0.5 cup oil and add 1 teaspoon whole cumin seeds.

Add 1 tablespoon ginger-garlic paste and fry for 1-2 minutes until the raw smell disappears.

Add a little water to the mixture and sauté until well combined.

Once the ginger-garlic is well cooked, add the cooked chana to the kadhai.

Mix everything well and sauté until the water evaporates and the chana is well coated with spices.

Add 1 teaspoon chaat masala, 1 teaspoon garam masala, and 1 teaspoon black pepper powder, and mix well.

Add 0.5 cup water and mix again, cooking on low heat for 5-6 minutes.

After 5-6 minutes, check the consistency; the masala should look rich and flavorful.

Add 2-3 finely chopped green chilies and some fresh coriander, mixing everything well.

If you prefer a gravy, add extra water to achieve the desired consistency.

Cooking Techniques

Equipment Needed

Spice Level: