Kala Chana Curry | Kala Chana Ki Sabzi Recipe | Startup Cooking

 KALA CHANA KI SABZI RECIPE | STARTUP COOKING

Kala Chana Curry - Brown Chickpeas is an easy, one-pot healthy, protein-rich Indian curry made by cooking brown chickpeas in flavorful onion-tomato gravy along with a few spices in an instant pot or stovetop pressure cooker. This curry is vegan, vegetarian and gluten free !

This one-pot kala chana curry recipe is a delicious dish that is sure to impress the whole family on any days. With just 30 minutes of time, this easy chickpeas curry will serve with chapathi, pulao, roti or naan.

Black chickpeas are a rich source of plant based protein, making them an excellent ingredient for growing kids, active sports players or people who need a big does of energy. If you are a curry lover, you will love this delicious, deeply flavored dish that is healthier and makes for a great meal anytime of the year.

They also have high fiber content and low glycemic index, making them suitable for people with diabetes or insulin resistance. It is said that they are high in antioxidants, boost immunity and promote heart health. Include brown chick peas to your salads, stir-fries, soups, curries and pulaos.

You can make this delicious chickpea curry recipe for special occasions like kids parties, potlucks and buffets. Follow my step by step photo recipe to prepare Kala Chana ki Sabzi. If you like this recipe share it, tweet it and pin it. Please do try and post your comments.

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RECIPE FOR KALA CHANA CURRY

Coarse : Lunch / Dinner

Cuisine : Indian 

Author : Jayashree Karthik

Prep Time : 10 min

Cook Time : 25 min

Total Time : 35 min

more mushroom recipes

• mushroom kurma
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INGREDIENTS

• 1 cup brown chick peas

• 2 tbsp oil

• 2 cloves

• 2 cinnamon sticks

• 3 cardamon pods

• 1 star anise

• 1 tsp fennel seeds

• 1/2 tsp cumin seeds

• 1 onion - finely chopped

• 2 green chillies - chopped

• 1 tbsp ginger garlic paste

• 1/4 tsp turmeric powder

• 1 tsp red chilli powder

• 1.5 tsp coriander powder

• 1/4 tsp roasted cumin powder

• 1/2 tsp amchoor powder

• 2 medium sized tomatoes - pureed

• 1 cup water

• salt - to taste

• 1 tbsp crushed kasoori methi

kerala recipes,

• pineapple pulissery
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PROCEDURE

• rinse 1 cup brown chickpeas (kala chana) a couple of times in water. then add 3 cups water and soak the kala chana overnight  or for 8 hours

• now drain the extra water and rinse the soaked chickpeas in water for a couple of times and add into the pressure cooker, add 5 cups of water and pressure cook for 7 - 8whistle in medium flame and set aside

• heat 2 tbsp oil in the pan and temper with cloves, cinnamon stick, cardamom pods, star anise, cumin seeds and fennel seeds

• add finely chopped onion and green chillies and saute the onions until they become translucent

• add ginger garlic paste and saute well until the raw smell goes

• once the raw smell goes, add all spice powders (turmeric powder, red chilli powder, coriander powder, cumin, fennel powder, amchoor powder)

• mix well and fry in low medium flame for 2 minutes and followed by add pureed tomatoes and saute them on low medium heat until the oil starts leaving the sides of the pan

• add pressure cooked chick peas along with chick pea water and add another 1 cup water and salt and mix well

• cover with lid and cook on low medium heat for 10-15 minutes

• once the curry starts to thickens, add crushed kasoori methi and mix well; cook for 1 minute and then switch off the flame

• serve hot with roti, pulao, ghee rice, naan or chapathi

• Enjoy!

NOTES

• you can also pressure cook kala chana along with onion tomato mix
• adjust spice level according to your taste
• if the curry tastes too spicy, add fresh cream at the end and mix well

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KALA CHANA CURRY WITH STEP BY STEP PHOTO RECIPE

soak kala chana for 8 hours and rinse well

pressure cook for 8 whistle on medium heat

kala chana cooked well and set aside

heat oil in the sauce pot and temper with cloves, cinnamon stick, cardamom pods, star anise, fennel seeds and  cumin seeds

saute for few seconds

add finely chopped onion and green chillies

saute well until it turns translucent

add ginger garlic paste

saute well until the raw smell goes

add turmeric powder, red chilli powder, coriander powder, cumin powder and amchoor powder

mix well and cook the spices for 2-3 minutes or till the raw smell goes

add pureed tomatoes

mix well

saute them on low medium heat until the oil starts leaving the sides of the pan

add cooked kala chana along with chana water

add 1 cup water, salt and mix well

cover with lid and cook on low medium heat for 10-15 minutes

kala chana curry is ready

add crushed kasoori methi

mix well and cook for 1 minute and then switch off the flame

serve with chapathi, pulao or roti

KALA CHANA CURRY