Chits Kitchen

Kala Chana or Black Chana is also known as Black Chickpeas. Kala Chana Curry is a healthy and delicious Punjabi curry recipe prepared mainly from Black Chickpeas along with Onion and Tomatoes. Kala Chana can be prepared either in dry variant or in gravy variant. Here I have prepared the gravy variant and also used potato to make the gravy thick. In order to make thick gravy, potato can be replaced with Besan. In the below process I have used potato for thickening and obtaining the right consistency of the curry.

If you want to prepare the dry variant please visit Kala Chana Masala recipe. Kala Chana Masala is prepared with Black Chana and other ingredients that are easily available in our kitchen. Black Chana is soaked overnight. It is then boiled to make the Black Chana soft which helps in cooking the recipe in less time. Boiling the Chickpeas in cooker saves lot of time. So prefer using cooker rather than open pot to boil the chickpeas. The water left after boiling should be kept to use it to make curry by adding it to the recipe.

It is a healthy recipe in our diet which is a source of fibre, iron and protein. It is useful in lowering Cholesterol level, weight loss and also for preventing diabetes. Some people love to have it early morning by soaking it in water overnight. A tangy or sour Chana Curry can be prepared by adding Aamchur Powder to the recipe. The quantity of Aamchur Powder depends on the sourness of the tomatoes. If the sourness is high, add less Aamchur Powder. It is an ideal curry recipe that can be served with Roti, Naan, Paranthas or with any Rice recipe.

You may also like other recipes:

Rajma Masala Curry

Punjabi Chole Masala

Kala Chana Masala (Dry)

Aalo Matar Gravy

Matar Mushroom Recipe

Print Pin

Kala Chana Curry/Black Chickpeas Curry

Kala Chana Curry is prepared from Black Chickpeas with Onion and Tomato gravy. The Black Chickpeas are soaked in water overnight and then boiled to make it soft. It is then simmered with Tomato and Onion gravy. To make a thick gravy we can use mashed potato or Besan dissolved in water.

Course Main Course

Cuisine Indian, North Indian, Punjabi

Keyword Black Chickpeas Curry, Kala Chana Curry

Preparation Time 10 minutes minutes

Cook Time 35 minutes minutes

Soaking Time 8 hours hours

Total Time 8 hours hours 45 minutes minutes

Servings 3 servings

Calories

Author Recipe by Chits

Ingredients:

• 1 cup Black Chickpeas (Kala Chana)
• 2 medium Chopped Onion
• 3 medium Chopped Tomato
• 2 medium Dry Red Chilli
• 2 piece Bay Leaves
• 1/2 teaspoon Cumin Seeds
• 1 tablespoon Ginger Garlic Paste
• 1/2 teaspoon Turmeric Powder
• 1 1/2 teaspoon Kashmiri Red Chilli Powder
• 1 teaspoon Coriander Powder
• 1 pinch Hing (Asafoetida)
• 1/2 teaspoon Garam Masala Powder
• 1 tablespoon Chopped Coriander Leaves
• 2 tablespoon Oil
• 1.5-2 cup Kala Chana Stock (Water left after boiling Kidney Beans)
• Salt to Taste

Instructions:

• Soak the Black Chickpeas (Kala Chana) overnight in water.
• Take the soaked chana in a pressure cooker. Add some water and salt to it. Pressure cook it for 3-4 whistles till the chickpeas becomes soft.
• Take out the boiled Chana in a separate bowl. Keep the Stock to use it later on in place of water.
• Heat 2 tablespoon oil in cooker over medium flame.
• Add Cumin Seeds, Bay Leaves and Dry Red Chilli. Sauté it for 20 seconds.
• Add Ginger Garlic paste. Saute it for another 15 seconds.
• Add Chopped Onion, mix it and fry it till it becomes slight red in colour.
• Next add Chopped Tomatoes to the onion mixture. Mix it properly.
• Cook the mixture till the tomatoes get fully cooked and become soft and mushy. A little bit of salt can be added to cook the tomatoes fast. The quantity of salt depends upon how much was added previously while boiling the Chickpeas.
• When the tomatoes are completely cooked, add Turmeric Powder, Red Chilli Powder, Coriander Powder, Hing and Garam Masala. Mix it.
• Add ½ cup of Chana Stock water and mix it.
• Cook the mixture for 10-12 minutes till it starts leaving oil at the sides of the cooker.
• Add the boiled Black Chana (Kala Chana) to the spices. Mix it well and cook for another 5 minutes.
• Add the remaining Stock water and mix it. Allow it to simmer.
• Cover the cooker with the lid and cook for 2 whistles over medium flame.
• After 2 whistles, switch off the flame and allow the pressure to come down itself.
  
• When the pressure is completely released, open the lid and add some Chopped Coriander Leaves. Mix it.
  
• Kala Chana Curry is ready to be served. Serve it with your favourite Rice recipes or with Naan or Parantha.
  

Notes:

1. To make thick gravy, I have used mashed potatoes. It can be replaced with Besan. Simply take 1 tablespoon besan and mix it with water. Use it before adding water to the recipe.
2. Kala Chana Curry should not be very thick. The thickness must be appropriate so that it can be easily eaten with Rice. If you want to have it with Roti, you can prepare a thick curry.
3. We must take note while adding Salt in the last steps since we have already added salt while boiling Black Chickpeas.
4. In the above process we have used Chopped Onion and Tomatoes. If you want, you can use the puree form of onion and tomato to prepare the recipe.