Kala Chana Masala Recipe
A high protein North Indian Recipes recipe with kala chana (brown chickpeas), onion - finely chopped, inch ginger - grated. Ready in 2h 35m, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
12 steps- 1
To begin making the make Kala Chana Masala, first wash and soak the chickpeas for 6 hours or overnight in 2 cups of water
kala chana (brown chickpeas)(1 cup)garam masala powder(1 teaspoon) - 2
Transfer chickpeas to Pressure Cooker with 2-1/2 cups of water and cook until for 6 to 7 whistles, turn the heat to low and cook for another 15 minutes until done
- 3
Heat pure olive oil in a saucepan over medium heat, add the grated ginger, onion and garlic and saute for few seconds
onion - finely chopped(1)inch ginger - grated(1)cloves garlic - mashed(2)figaro pure olive oil(2 tablespoon) - 4
Stir in the tomato puree, turmeric powder, coriander powder, garam masala, chilli powder, salt and the cooked chickpeas
homemade tomato puree(1/4 cup)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1 teaspoon)garam masala powder(1 teaspoon)coriander powder (dhania)(1 teaspoon)figaro pure olive oil(2 tablespoon)salt - to tastesprig coriander (dhania) leaves - roughly chopped for garnish(4) - 5
Stir to combine
- 6
Allow the mixture to come to a boil over medium heat
- 7
Once the mixture begins to boil, turn the heat to low and simmer the mixture for 20 to 30 minutes
- 8
Adjust the consistency and taste of the dish according to your taste, by adding water and spices
salt - to taste - 9
If adding water let Kala Desi Chana simmer for few more minutes
kala chana (brown chickpeas)(1 cup) - 10
Turn off the heat
- 11
Garnish with chopped coriander leaves
onion - finely chopped(1)coriander powder (dhania)(1 teaspoon)sprig coriander (dhania) leaves - roughly chopped for garnish(4) - 12
Serve hot with Puri/Paratha
Rate this recipe
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Kala Chana Masala Recipe
A high protein North Indian Recipes recipe with kala chana (brown chickpeas), onion - finely chopped, inch ginger - grated. Ready in 2h 35m, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
12 steps- 1
To begin making the make Kala Chana Masala, first wash and soak the chickpeas for 6 hours or overnight in 2 cups of water
kala chana (brown chickpeas)(1 cup)garam masala powder(1 teaspoon) - 2
Transfer chickpeas to Pressure Cooker with 2-1/2 cups of water and cook until for 6 to 7 whistles, turn the heat to low and cook for another 15 minutes until done
- 3
Heat pure olive oil in a saucepan over medium heat, add the grated ginger, onion and garlic and saute for few seconds
onion - finely chopped(1)inch ginger - grated(1)cloves garlic - mashed(2)figaro pure olive oil(2 tablespoon) - 4
Stir in the tomato puree, turmeric powder, coriander powder, garam masala, chilli powder, salt and the cooked chickpeas
homemade tomato puree(1/4 cup)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1 teaspoon)garam masala powder(1 teaspoon)coriander powder (dhania)(1 teaspoon)figaro pure olive oil(2 tablespoon)salt - to tastesprig coriander (dhania) leaves - roughly chopped for garnish(4) - 5
Stir to combine
- 6
Allow the mixture to come to a boil over medium heat
- 7
Once the mixture begins to boil, turn the heat to low and simmer the mixture for 20 to 30 minutes
- 8
Adjust the consistency and taste of the dish according to your taste, by adding water and spices
salt - to taste - 9
If adding water let Kala Desi Chana simmer for few more minutes
kala chana (brown chickpeas)(1 cup) - 10
Turn off the heat
- 11
Garnish with chopped coriander leaves
onion - finely chopped(1)coriander powder (dhania)(1 teaspoon)sprig coriander (dhania) leaves - roughly chopped for garnish(4) - 12
Serve hot with Puri/Paratha
Rate this recipe
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