How To Make Black Chickpeas Curry | Kala Chana Recipe | Punjabi Kalay Chole

black chickpeas

🥗Healthier: green chickpeas

💰Cheaper: canned chickpeas

Canned chickpeas are more affordable and quicker to prepare.

cumin seeds

🥗Healthier: ground cumin

💰Cheaper: coriander seeds

Ground cumin is easier to find and use, while coriander seeds are often less expensive.

Pre-soak the black chickpeas in water overnight.

Bring 2.3L of water to the boil and add in the black chickpeas.

Add 1 Tsp of salt and bring to the boil. Remove any foam that appears.

On a low heat, cover and cook the chickpeas for around 20-30 mins.

In a separate pan, heat the oil and add in the onions. Soften on high heat and add in the rest of the salt after a few minutes.

After 5 mins, add in the cumin seeds and continue to cook until golden. Add in 300ML of water and simmer for 20 mins.

Check on the chickpeas, when softened, remove from the water into a separate bowl, keeping the water for later use.

Uncover the onions, and on high heat, start to evaporate the water. Use a potato masher to break down the onions.

Add in the ginger and garlic paste and cook off well.

Add in the chilli powder/basaar mix and tomatoes. Cook until the tomatoes have softened.

Add in the chickpeas and mix on high heat. Add in the tomato puree, coriander powder, green chillies, and 1 Tsp of garam masala. Cook for 5-10 mins.

Add in the chickpea stock and bring to the boil. Cook the gravy on high heat for 5 mins, then simmer for 20-30 mins or until desired thickness.

Finish off with garam masala and fresh coriander.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary