Kala Chana Curry recipe | Kala Chana Masala curry | Black chickpea curry

kala chana

🥗Healthier: quinoa

💰Cheaper: canned chickpeas

Quinoa is a protein-rich alternative, while canned chickpeas save time.

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk is lower in calories, while the alternative maintains creaminess.

Heat 2-3 tablespoons of oil in a pressure cooker.

Add 1 piece of cinnamon, 2 cloves, 1 cardamom, and 1 bay leaf.

Add 1 teaspoon of asafoetida and 2 chopped green chilies.

Add 1 large finely chopped onion and fry until golden.

Add 1 teaspoon of ginger-garlic paste and fry well with the onion.

Add 1 medium-sized finely chopped tomato and mix well, frying until it softens.

Add the powdered spices: 1/2 teaspoon Kashmiri red chili powder, 1/2 teaspoon red chili powder, 1/2 teaspoon garam masala, 1 teaspoon coriander powder, 1/4 teaspoon turmeric, and salt to taste.

Mix the spices well and add approximately 1/4 cup of water to prevent burning.

Cook the spices on medium flame for 1-2 minutes.

Add 1 cup of soaked black chickpeas and mix well with the spices.

Fry the chickpeas with the spices for 2-3 minutes on medium flame.

Add 1/2 teaspoon of amchur powder and mix well.

Pour in 1 cup of water and mix again.

Close the pressure cooker lid and cook for 3-4 whistles.

After 3-4 whistles, release the pressure and open the lid to check the chickpeas.

Once cooked, add chopped fresh coriander and mix well.

Serve the kala chana curry.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary