Indian · Dinner
Spiced Black Chickpea Curry
Kala Chana Masala
A North Indian curry of black chickpeas in a deeply spiced tomato-onion gravy with garam masala and a touch of amchur for tang.
$
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
385Calories
15gProtein
12gFat
48gCarbs
5gSugar
10gFiber
680mgSodium
0mgChol
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Instructions
1
Prep
Finely chop 1.5 medium onions (150g) and 2 medium tomatoes (240g). Mince 2 tbsp ginger-garlic paste and 2 green chillies. Measure all spices: kashmiri chilli powder, ground coriander, ground cumin, turmeric, salt, amchur, garam masala. Crush 1 tsp kasuri methi. Have 400g cooked black chickpeas drained and ready.
2
Bloom
Heat 3 tbsp neutral oil in a heavy skillet over medium heat. Add 1 tsp cumin seeds and 2 bay leaves, sizzle 15 seconds until fragrant and seeds darken slightly.
3
Saute
Add chopped onion, cook 6–7 minutes stirring frequently, until deep golden brown. Add ginger-garlic paste and green chillies, cook 1 minute on medium until the raw smell fades completely.
4
Build
Stir in chopped tomato, 2 tsp tomato paste, and all ground spices (kashmiri chilli, coriander, cumin, turmeric, salt). Cook 5 minutes on medium-low, mashing tomato, until oil beads at edges and masala darkens.
5
Simmer
Add 400g black chickpeas and 400ml (1 3/4 cup) hot water, stir and bring to a simmer. Cover and simmer 8–10 minutes on low, stirring once, until gravy thickens. Uncover and lightly mash 3–4 tbsp chickpeas against the pan to thicken. Stir in amchur, garam masala, and kasuri methi, simmer 2 minutes on low until glossy.
6
Plate
Transfer kala chana masala to serving bowls. Garnish with 2 tbsp fresh coriander and 2 tsp julienned ginger. Serve with hot roti, paratha, or basmati rice, lemon wedges, mango pickle, and roasted papad on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) cooked black chickpeas
- 3 tbsp neutral oil
- 1 tsp cumin seeds
- 2 bay leaves
- 150g (5.3 oz / 2 medium) yellow onion
- 2 tbsp ginger-garlic paste
- 2 green chillies
- 2 medium tomatoes
- 2 tsp tomato paste
- 2 tsp Kashmiri chilli powder
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp salt
- 1 tsp amchur
- 1.5 tsp garam masala
- 1 tsp kasuri methi
- 2 tbsp fresh coriander
- 2 tsp fresh ginger
- 2 lemon wedges