Vegan Masala Recipe

Kala Chana Curry

Name: Kala Chana Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 2 tbsp oil; 1 tsp cumin seeds; 4 cloves garlic, minced; a pinch of asafoetida (optional); 1 large onion, finely chopped; 1 inch ginger, grated; 2 green chillies, finely chopped; 1 tsp chilli powder; 2 tsp coriander powder; 1 tsp garam masala; 1/2 tsp turmeric powder; 2 medium tomatoes, chopped; 200g dried black chickpeas, soaked overnight; 1 cup water; 1 tsp salt; 2 tbsp fresh coriander, chopped

A North Indian vegan curry built around proper masalas, dependable technique and the generous spirit of family-style cooking. The goal is a sauce with real depth and body, not just heat or colour.

40 minPrep: 10 minCook: 30 minServes 4North IndianVegan

kala chanachickpea curryone-pot

Ingredients Method Notes

From the kitchen

What to expect

This kind of dish depends on a properly cooked onion and tomato base. Once the chickpeas have had time to sit in the masala, the whole curry tastes rounder, deeper and much more settled.

Serving idea

Best served simply

Best served hot with basmati rice, roti, naan or a spoonful of pickle on the side.

Cook the recipe

Method

1
Soak black 200g dried black chickpeas, soaked overnight overnight, then drain and rinse.
2
Heat 2 tbsp oil in a pressure cooker or pot. Add cumin seeds and let them crackle.
3
Add 1 large onion, finely chopped and cook until lightly golden.
4
Add 4 cloves garlic, minced, 1 inch ginger, grated, and green chilli. Cook until fragrant.
5
Add 2 medium tomatoes, chopped and cook until soft and the oil begins to separate.
6
Stir in turmeric, chilli powder, 2 tbsp fresh coriander, chopped powder, and asafoetida.
7
Add soaked 200g dried black chickpeas, soaked overnight, water, and 1 tsp salt.
8
Pressure cook for 10–12 whistles or until 200g dried black chickpeas, soaked overnight are tender.
9
Stir in garam masala and simmer for a few minutes.
10
Garnish with 2 tbsp fresh coriander, chopped and serve hot.

Gather everything first

Ingredients

•2 tbsp oil
•1 tsp cumin seeds
•4 cloves garlic, minced
•a pinch of asafoetida (optional)
•1 large onion, finely chopped
•1 inch ginger, grated
•2 green chillies, finely chopped
•1 tsp chilli powder
•2 tsp coriander powder
•1 tsp garam masala
•1/2 tsp turmeric powder
•2 medium tomatoes, chopped
•200g dried black chickpeas, soaked overnight
•1 cup water
•1 tsp salt
•2 tbsp fresh coriander, chopped

A few useful notes

Notes

•Do not rush the onion and tomato stages. Much of the character in chana masala comes from cooking the base until it tastes rounded rather than sharp.
•If you prefer a thicker texture, mash a small spoonful of the chickpeas into the sauce during the final simmer.
•Leftovers often taste even better the next day once the spices have had more time to settle.
•Store leftovers in an airtight container in the fridge for up to 3 days.

Learn the technique

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