I made a Chickpea Curry so unapologetically bold my fussy relatives went back for seconds, and I’m not even exaggerating when I say you’ll want to see how it came together.

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I’m obsessed with this Punjabi kala chana masala because it hits like serious comfort without trying to be cute. The kala chana soak up bright tomato curry flavors and the whole dish smells like street-corner Punjabi Cuisine, spicy and proud.

I love the way the tang and punch of the sauce keeps it lively and the texture is absurdly satisfying. And the aroma makes me ignore whatever else is in my fridge.

It’s bold, chunky, and messy to eat. Can’t stop.

Won’t stop. Perfect with rice or bread, but mostly I shovel it.

Hot, tangy, unapologetic every single time always.

Ingredients

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Kala chana: hearty protein, earthy chew that keeps you full and satisfied.
Water: basic, it’s what makes the curry saucy and cozy.
Oil or ghee: adds richness and that homey, silky mouthfeel.
Cumin seeds: toasty little pops that smell like home cooking.
Bay leaf: subtle background aroma, you’ll almost sense warmth.
Cinnamon stick: sweet woodsy note, adds gentle warmth and depth.
Green cardamom: fragrant pops of citrusy perfume, surprisingly fresh.
Cloves: warm, sharp hugs of spice, use sparingly.
Asafoetida: funky umami that makes lentils sing, tiny pinch goes far.
Onions: caramelize into sweetness, the curry’s comforting backbone.
Ginger garlic paste: punchy, garlicky brightness that keeps it lively.
Green chilies: fresh heat, gives little surprise bites.
Tomatoes: tangy body and color, they make the gravy shine.
Turmeric: earthy color and subtle bitterness, looks great too.
Red chili powder: straight-up heat, adjusts the curry’s sass.
Coriander powder: mellow citrusy warmth, rounds out spice edges.
Cumin powder: deeper roasted earthiness, pairs with coriander nicely.
Garam masala: late-hit warmth, it’ll hug the whole pot.
Amchur or lemon: bright tart finish, balances the richness.
Kasuri methi: dried herb perfume, adds rustic complexity.
Salt: essential, it makes everything actually taste like food.
Sugar or jaggery: tiny sweet note that cuts acidic edges.
Cilantro: fresh green finish, brightens every spoonful.

Ingredient Quantities

Kala chana (black chickpeas), dried 1 1/2 cups (about 270 g), soaked 8-10 hours

Water for pressure cooking or simmering, about 4-5 cups

Vegetable oil or ghee 3 tbsp

Cumin seeds 1 tsp

Bay leaf 1

Cinnamon stick 1 small (about 1 inch)

Green cardamom 3

Cloves 3

Asafoetida (hing) a small pinch

Onions 2 medium, finely chopped (about 300 g)

Ginger garlic paste 2 tsp (or 1 tbsp fresh minced)

Green chilies 1-2, slit (optional)

Tomatoes 3 medium (about 350-400 g) pureed or finely chopped

Turmeric powder 1/2 tsp

Red chili powder 1 tsp (adjust to taste)

Coriander powder 2 tsp

Cumin powder 1 tsp

Garam masala 1 tsp

Amchur (dry mango) powder 1 tsp or fresh lemon juice 1 tbsp

Kasuri methi (dried fenugreek leaves) 1 tsp, crushed

Salt 1 1/2 tsp or to taste

Sugar or jaggery 1/2 tsp (optional, balances acidity)

Fresh cilantro (coriander) a small handful, chopped for garnish

How to Make this

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1. Rinse the soaked kala chana well and drain. Put them in a pressure cooker with about 4 to 5 cups water and 1/2 tsp salt. Cook on medium high until 6 to 8 whistles then lower heat and let sit for 10 minutes before quick releasing. If you don t have a cooker simmer them in a pot 45 to 60 minutes until tender, adding more water if needed.

2. Heat 3 tbsp oil or ghee in a heavy pan. Add 1 tsp cumin seeds, 1 bay leaf, 1 small cinnamon stick, 3 green cardamom and 3 cloves. Let them sizzle for a few seconds, then add a tiny pinch of asafoetida.

3. Add 2 medium finely chopped onions and cook on medium until golden brown and starting to caramelize, about 10 to 12 minutes. Stir often so they don t burn.

4. Add 2 tsp ginger garlic paste and 1 to 2 slit green chilies if using. Cook 1 to 2 minutes until raw smell goes away.

5. Add 3 medium tomatoes pureed or finely chopped, 1/2 tsp turmeric, 1 tsp red chili powder, 2 tsp coriander powder and 1 tsp cumin powder. Cook the masala on medium until oil separates and mixture thickens, about 8 to 10 minutes. Taste and add 1/2 tsp sugar or jaggery if tomatoes are too sharp.

6. Add the cooked kala chana with its cooking water to the pan. If it looks too thin simmer uncovered to reduce, or add water to reach your desired gravy consistency. Simmer gently for 10 to 15 minutes so chana absorb the spice flavors.

7. Stir in 1 tsp garam masala, 1 tsp amchur powder or 1 tbsp fresh lemon juice, and 1 tsp crushed kasuri methi. Adjust salt to taste. If gravy is tight add a splash of water and simmer 2 to 3 minutes.

8. Mash a few chickpeas against the side of the pan with the back of a spoon to slightly thicken the gravy and make it stick to the chana more.

9. Finish with a small handful chopped fresh cilantro. Serve hot with rice, naan or bhature. Leftovers taste even better the next day after flavors meld.

Equipment Needed

1. Pressure cooker (or a large heavy pot if you don t have a cooker)
2. Heavy bottomed frying pan or skillet for the masala
3. Sharp knife and a cutting board for onions tomatoes and cilantro
4. Blender or hand blender for pureeing tomatoes (or a fine grater)
5. Measuring spoons and a measuring cup for water and spices
6. Wooden spoon or spatula for stirring and scraping the pan
7. Slotted spoon or ladle to transfer chana and serve
8. Small masher or the back of a spoon to crush a few chickpeas and thicken gravy

FAQ

Q: Can I use canned chickpeas instead of dried kala chana?

A: Yes, you can, but canned chickpeas are softer and milder in flavor. Use about 3 cans (400 g each) drained. Reduce cooking time and add them toward the end so they don't fall apart. You might want to simmer longer so the sauce thickens and the flavors marry well.

Q: How long should I soak and cook dried kala chana?

A: Soak 8 to 10 hours or overnight. For stovetop simmering cook 60 to 90 minutes until tender. In a pressure cooker 15 to 20 minutes on medium after the first whistle usually works. If still firm, add more water and cook a bit longer. Soft but slightly chewy is ideal.

Q: Can I make this recipe spicy or mild?

A: Totally adjustable. For milder curry skip or halve the red chili powder and green chilies. For hotter, add extra green chilies or a pinch more red chili powder. Remember spice builds as it cooks, so taste as you go.

Q: How do I get a thicker, restaurant style gravy?

A: Cook the tomato and onion masala until oil separates from the sides. Mash some cooked chickpeas with the back of a spoon, or blend 1/3 of the gravy smooth and stir back in. Simmer uncovered to reduce liquid. A small pinch of gram flour roasted in oil also helps thicken without changing flavor much.

Q: Any tips to boost flavor or cut cooking time?

A: Use whole spices at the start and toast them in oil for a minute to wake up their aroma. Add a teaspoon of tamarind or a squeeze of lemon at the end for brightness. To save time, use a pressure cooker or an Instant Pot. You can also roast the tomatoes before pureeing for a deeper taste.

Q: Can I freeze kala chana curry and how long will it keep?

A: Yes, it freezes very well. Cool completely then store in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, adding a splash of water if it looks too thick. Fresh cilantro should be added after reheating, not before freezing.

How To Make Punjabi Kala Chana Masala Recipe I Kala Chana Curry Substitutions and Variations

Kala chana (dried) – if you forgot to soak them use 2 cans of cooked chickpeas (drain and rinse) or substitute with soaked brown chickpeas; canned will make the curry quicker but a bit softer in texture.
Vegetable oil or ghee – use olive oil or coconut oil for a different flavor; ghee gives the richest taste so if you use olive oil add a little butter at the end for depth.
Kasuri methi (dried fenugreek) – use 1 tbsp fresh fenugreek leaves if you have them, or 1/2 tsp dried oregano as a last resort; fresh fenugreek gives a brighter, less bitter note.
Amchur powder (dry mango) – you can use 1 tbsp fresh lemon juice or 1 tsp tamarind paste instead; adjust to taste since acidity levels vary.

Pro Tips

1) Don t skimp on soaking or don t rush the cooking. If your chana still feels a bit hard after pressure cooking, just add a cup more water and simmer till tender. Undercooked chickpeas ruin the texture, so better to test one or two before finishing the gravy.

2) Caramelize the onions low and slow, not fast. Stir often though, cause they can go from golden to burnt in seconds. If they start sticking, splash a little water or lower the heat, you want sweet deep color for real flavor.

3) Save some of the cooking liquid and use it to adjust the gravy. It has starch and flavor so it helps thicken and bind the masala to the chana. If gravy gets too thin reduce it, if too thick add a few spoons of that liquid instead of plain water.

4) Taste and balance at the end, especially acidity and salt. A pinch of jaggery or a squeeze of lemon can turn a flat curry into something bright. And crush a few chana against the pan to naturally thicken the sauce, it works better than flour or corn starch for this dish.

How To Make Punjabi Kala Chana Masala Recipe I Kala Chana Curry

Recipe by Jot Punji

0.0 from 0 votes

I made a Chickpea Curry so unapologetically bold my fussy relatives went back for seconds, and I’m not even exaggerating when I say you’ll want to see how it came together.

Servings

servings

Calories

388

kcal

Equipment: 1. Pressure cooker (or a large heavy pot if you don t have a cooker)
2. Heavy bottomed frying pan or skillet for the masala
3. Sharp knife and a cutting board for onions tomatoes and cilantro
4. Blender or hand blender for pureeing tomatoes (or a fine grater)
5. Measuring spoons and a measuring cup for water and spices
6. Wooden spoon or spatula for stirring and scraping the pan
7. Slotted spoon or ladle to transfer chana and serve
8. Small masher or the back of a spoon to crush a few chickpeas and thicken gravy

Ingredients

Kala chana (black chickpeas), dried 1 1/2 cups (about 270 g), soaked 8-10 hours
Water for pressure cooking or simmering, about 4-5 cups
Vegetable oil or ghee 3 tbsp
Cumin seeds 1 tsp
Bay leaf 1
Cinnamon stick 1 small (about 1 inch)
Green cardamom 3
Cloves 3
Asafoetida (hing) a small pinch
Onions 2 medium, finely chopped (about 300 g)
Ginger garlic paste 2 tsp (or 1 tbsp fresh minced)
Green chilies 1-2, slit (optional)
Tomatoes 3 medium (about 350-400 g) pureed or finely chopped
Turmeric powder 1/2 tsp
Red chili powder 1 tsp (adjust to taste)
Coriander powder 2 tsp
Cumin powder 1 tsp
Garam masala 1 tsp
Amchur (dry mango) powder 1 tsp or fresh lemon juice 1 tbsp
Kasuri methi (dried fenugreek leaves) 1 tsp, crushed
Salt 1 1/2 tsp or to taste
Sugar or jaggery 1/2 tsp (optional, balances acidity)
Fresh cilantro (coriander) a small handful, chopped for garnish

Directions

Rinse the soaked kala chana well and drain. Put them in a pressure cooker with about 4 to 5 cups water and 1/2 tsp salt. Cook on medium high until 6 to 8 whistles then lower heat and let sit for 10 minutes before quick releasing. If you don t have a cooker simmer them in a pot 45 to 60 minutes until tender, adding more water if needed.
Heat 3 tbsp oil or ghee in a heavy pan. Add 1 tsp cumin seeds, 1 bay leaf, 1 small cinnamon stick, 3 green cardamom and 3 cloves. Let them sizzle for a few seconds, then add a tiny pinch of asafoetida.
Add 2 medium finely chopped onions and cook on medium until golden brown and starting to caramelize, about 10 to 12 minutes. Stir often so they don t burn.
Add 2 tsp ginger garlic paste and 1 to 2 slit green chilies if using. Cook 1 to 2 minutes until raw smell goes away.
Add 3 medium tomatoes pureed or finely chopped, 1/2 tsp turmeric, 1 tsp red chili powder, 2 tsp coriander powder and 1 tsp cumin powder. Cook the masala on medium until oil separates and mixture thickens, about 8 to 10 minutes. Taste and add 1/2 tsp sugar or jaggery if tomatoes are too sharp.
Add the cooked kala chana with its cooking water to the pan. If it looks too thin simmer uncovered to reduce, or add water to reach your desired gravy consistency. Simmer gently for 10 to 15 minutes so chana absorb the spice flavors.
Stir in 1 tsp garam masala, 1 tsp amchur powder or 1 tbsp fresh lemon juice, and 1 tsp crushed kasuri methi. Adjust salt to taste. If gravy is tight add a splash of water and simmer 2 to 3 minutes.
Mash a few chickpeas against the side of the pan with the back of a spoon to slightly thicken the gravy and make it stick to the chana more.
Finish with a small handful chopped fresh cilantro. Serve hot with rice, naan or bhature. Leftovers taste even better the next day after flavors meld.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.