- Add the soaked black chickpeas in a pressure cooker with a little salt.
- Pressure cook for about 20-25 minutes on medium heat. Open the pressure cooker and check for doneness. The chickpeas should be soft and you should be able to crush them with two fingers.
- Tempering
- In a mixer grind onions and cumin seeds together to make paste.This paste need not be very smooth.Keep aside.
- In a pan heat ghee, and add hing powder hing.
- Add ginger garlic paste, or crushed ginger and garlic. Saute till the raw aroma goes away, and it turns golden in colour.
- Add onion, cumin seeds paste. Sauté these till the paste changes colour and starts turning light brown, and it starts leaving oil on side.
- Add pureed tomatoes.
- Saute these,till the tomatoes are completely cooked, and start leaving oil on sides.
- Once cooked add the dry spices- salt, red chilli powder, degi mirchi powder, turmeric powder,coriander powder, garam masala powder.Mix well.
- Add crushed kasuri methi.Once the tempering is ready, add the boiled chickpeas to the tempering and stir well.
- Let the chickpea curry simmer, and again pressure cook it for one whistle. And garnish with chopped coriander.
- Serve Kala chana masala with rice, fresh roti, and salad. And enjoy!
Kala chana masala curry
#myrecipe
By Tanu Sharma
Mar, 26th
486
Servings
4 persons
Cook Time
30 minutes
Ingredients
16
- 18
Ingredients
- For boiling
- 1 cup black chickpeas
- Salt to taste
- Turmeric powder
- For tempering
- 2 tbsp ghee
- 1/2 tsp cumin seeds
- Pinch hing
- 1 onion
- 2 tomatoes
- 1 Inch ginger
- 4-5 garlic cloves
- 1 tsp kasuri methi
- 1/2 tsp chilli powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- Chopped coriander for garnishing
