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.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.
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.
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