Kala Chana Gravy

Today’s recipe is a simple, everyday recipe using black chickpeas. I use this recipe especially when I don’t have enough time to spend in the kitchen and yet want to make something delicious and sumptuous. Usually, making gravies involves frying onions till they caramelize, then adding tomato and spices and slow cooking them till they release their oils. They, of course, enhance the taste of the dish but certainly require a lot of time and effort. The Kale Chane Gravy recipe that I am sharing today doesn’t involve any elaborate process. It is easy and can be made in very little time.

The only time-consuming step is cooking the chickpeas. But you don’t have to stay in the kitchen while that happens. Just put the chickpeas in the pressure cooker and let it cook on medium heat till they are done. Once the chickpeas are cooked, the rest of the steps go fast.

Recently, when I made Kala Chana, I paired it with steamed basmati rice and a cucumber & peanut salad. It tasted delicious.

So, let’s start:

Equipment Needed:

• Pressure Cooker: https://amzn.to/46oaFdX
• Mixer Grinder: https://amzn.to/3PSsEC2
• Knives: https://amzn.to/3Lg64Bj
• Chopping Board: https://amzn.to/3K0dh8L
• Pan: https://amzn.to/46LzYGH

Ingredients Needed to make Kala Chana Gravy:

• 1 Cup Black Chickpeas; washed and soaked overnight
• Water; to soak and boil the chickpeas
• Salt; to taste
• 1/3 tsp Asafoetida
• 1 Medium-Sized Onion, roughly chopped
• 2 Medium-Sized Tomatoes; roughly chopped
• 2 Green Chillies; slit
• 1 Small Piece Ginger
• 2 Cloves Garlic
• 2 tbsp Ghee
• 1 Small Cinnamon Stick
• 1 Bay Leaf
• 1 tsp Cumin Seeds
• ½ tsp Turmeric Powder
• 1 tsp Kashmiri Red Chilli Powder
• ½ tsp Dry Mango Powder (Amchur)
• ½ tsp Garam Masala Powder
• 2 tbsp Chopped Fresh Coriander leaves
• 1 tbsp Kasuri Methi

Method to make Kala Chana Gravy:

• Discard the water of the soaked chickpeas. Wash them well. Transfer them to a pressure cooker, add salt and cook them with double the amount of water till they are soft. Keep them aside.
  
  
  
• Grind onions, ginger and garlic to a fine paste.
  
  
  
• Add tomatoes and grind everything together. Keep this paste aside.
  
  
  
• In a pan, heat ghee. Add asafoetida, cumin seeds, cinnamon, bay leaf and green chillies. Fry them on medium heat.
  
  
  
• Now, add onion, ginger, garlic and tomato paste. Keep the heat on medium.
  
  
  
• Add salt, turmeric powder, red chilli powder and dry mango powder. Mix well.
  
  
  
• Lower the heat. Cover with the lid and let this cook for about 5 minutes.
  
  
  
• Now open the pressure cooker. Leave 2-3 tablespoons of cooked chana and transfer the rest to the pan.
  
  
  
• Mash the chana and add it to the pan. This will help make the gravy thick.
  
  
  
• Bring the gravy to a boil. Add garam masala, coriander leaves and kasuri methi. Mix well. Cover and cook for another 5 minutes on medium heat.
  
  
  
• Remove and serve with steamed rice and any salad of your choice.
  
  

Here is the recipe in printable format:

Please note that this article contains affiliate links. If you buy using these links, I receive a small commission. This has no effect on the price for you.

Check out other recipes from my kitchen here.

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