Kala Chana Curry
A hearty Punjabi-style black chickpea curry that’s rich, comforting, and perfect for weeknight meals.
Method
- 1
Soak black chickpeas overnight, then drain and rinse.
- 2
Heat oil in a pressure cooker or pot. Add cumin seeds and let them crackle.
- 3
Add onion and cook until lightly golden.
- 4
Add garlic, ginger, and green chilli. Cook until fragrant.
- 5
Add tomatoes and cook until soft and the oil begins to separate.
- 6
Stir in turmeric, chilli powder, coriander powder, and asafoetida.
- 7
Add soaked chickpeas, water, and salt.
- 8
Pressure cook for 10–12 whistles or until chickpeas are tender.
- 9
Stir in garam masala and simmer for a few minutes.
- 10
Garnish with fresh coriander and serve hot.
Ingredients
- •2 tbsp oil
- •1 tsp cumin seeds
- •4 cloves garlic, minced
- •1 inch ginger, grated
- •1 tsp chilli powder
- •2 tsp coriander powder
- •1 cup water
- •1 tsp salt
- •1 tsp garam masala
- •2 tbsp fresh coriander, chopped
- •1 large onion, finely chopped
- •2 green chillies, finely chopped
- •2 medium tomatoes, chopped
- •1/2 tsp turmeric powder
- •200g dried black chickpeas, soaked overnight
- •a pinch of asafoetida (optional)
Notes
- •Ensure chickpeas are thoroughly soaked for optimal cooking.
- •Adjust spice levels to taste, depending on preference.
- •This dish pairs well with rice or flatbreads.
- •Leftovers can be stored in the fridge for up to 2 days.
Learn the technique
Essential Vegan Indian Pantry Staples
The core spices, lentils, beans, grains, and aromatics worth keeping on hand for everyday vegan Indian cooking.
How to Build a Curry Base
Learn the simple method behind most Indian curries by mastering the classic onion, tomato and spice base.
How to Temper Spices (Tadka)
Learn how to temper spices in hot oil to unlock the deep flavours used in many Indian dishes.