Kala chana is a popular North Indian curry recipe prepared with black chickpeas and an assortment of dry spices. It is a mildly spicy and tangy gravy-based curry that can be served with poori, roti, or rice. There are numerous ways to prepare this curry, but this post describes the popular Dhaba-style chana masala gravy recipe without onion and garlic. Give it a try!
- Firstly, soak the black chickpeas for a minimum of 6-8 hours before preparing this curry. Ideally, overnight soaking should be sufficient, followed by pressure cooking the chana to help hasten the cooking process.
- Secondly, in the masala paste, I add some boiled chana, which should result in a thick curry. Alternatively, you can also add besan flour to achieve the desired thickness.
- Lastly, do not forget to add the ghee tempering on top of the prepared kala chana curry. This is because it helps reduce the spiciness and balances the flavor.
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Kala chana recipe| kala chana masala curry | kala chana nu shaak
For pressure cooker kala chana
- 1 cup-soaked kala chana
- 3 cloves
- 1 inch cinnamon
- 3-4 black pepper
- 2 cardamom
- 1 bay leaf
- Salt to taste
- 2 cup water
For kala chana curry
- Pressure cook kala chana
- 4 tbsp oil
- Pinch of hing
- 2 chopped tomatoes
- ½ cup coriander leaves
- 2 green chilli
- 1 inch ginger
- 2 tbsp boiled kala chana
- 2 tbsp coriander powder
- 1 tsp red chilli powder
- 1 tsp Kashmiri red chilli powder
- ½ tsp turmeric powder
- ½ tsp black salt
- 1 tsp amchur powder
- Water as required to grind the paste
- Salt to taste
- ½ tsp garam masala
- 1 tsp kasuri methi
- Some coriander leaves
For ghee tadka
- 1 tbsp ghee
- 2-3 green chilli
- 3-4 ginger slits
- Wash and soak kala chana for 6-8 hours or overnight.
- In a pressure cooker, add the soaked kala chana, 1 bay leaf, 3 cloves, 1-inch cinnamon, 3-4 black peppercorns, 2 cardamom pods, salt, and water.
- Close the lid and pressure cook the kala chana for 4-5 whistles or until the chana becomes soft.
- Once the kala chana is properly boiled, remove the dry spices and set it aside.
- In a mixer jar, combine 2 chopped tomatoes, ½ cup coriander leaves, 2 green chillies, 1-inch piece of ginger, 2 tbsp boiled chana, 2 tbsp coriander powder, 1 tsp red chilli powder, 1 tsp Kashmiri red chilli powder, ½ tsp turmeric powder, ½ tsp black salt, and 1 tsp amchur powder. Add 4 tbsp water and blend it into a thick paste. Your masala paste is now ready. Set it aside.
- In a kadai (wok), heat 4 tbsp of oil, add 1 tsp cumin seeds, and a pinch of hing (asafoetida). Sauté until fragrant.
- Add the masala paste and sauté until the oil starts to release from its sides.
- Now add the boiled chana along with the water, salt, and mix well.
- Cover and simmer the gravy for 5-7 minutes.
- Add ½ tsp garam masala and 1 tsp kasuri methi. Mix well.
- In a tadka pan, heat 1 tbsp of ghee, add 2-3 green chillies and 3-4 slits of ginger. Sauté until aromatic.
- Add the tadka into the kala chana sabzi and mix well.
- Garnish with coriander leaves and serve the sabzi with poori, roti, or rice. Enjoy!
- Dry spices impart a delightful aromatic flavor to the chana.
- Boiling the chana in a masala paste adds thickness to the gravy.
- The masala paste lends a dhaba-style color and flavor to the chana shaak.
- Cover and cook the chana shaak over medium-low heat for 7-10 minutes to allow the masala flavor to be absorbed.
- The ghee tadka enhances the flavor and taste of the chana shaak.