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

Kala chana curry has a wonderfully earthy flavour, with black chickpeas simmered in a robust onion-and-tomato masala. It is hearty, protein-rich and even better after the spices have had time to settle.

Recipe by Craig Logue How our recipes are created

40 minPrep: 10 minCook: 30 minServes 4North IndianVegan

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From the kitchen

What to expect

Black chickpeas are firmer and nuttier than their pale cousins, so soak and cook them until fully tender. Their cooking liquid is useful too; it gives the gravy body without muting the spices.

Serving idea

Best served simply

Serve with roti, plain rice or jeera rice, with sliced onion and lemon on the side.

Cook the recipe

Method

1
Soak 200g dried black chickpeas overnight, then drain and rinse well.
2
Heat 2 tbsp oil in a pressure cooker or heavy pot over medium heat. Add 1 tsp cumin seeds and let them crackle.
3
Add a pinch of asafoetida, if using, then 1 large onion, finely chopped. Cook slowly until the onion turns light golden at the edges.
4
Stir in 4 cloves garlic, minced, 1 inch ginger, grated, and 2 green chillies, finely chopped. Cook for 1 minute, until the raw smell softens.
5
Add 2 medium tomatoes, chopped, and cook until they break down and the masala looks thick and glossy.
6
Mix in 1 tsp chilli powder, 2 tsp coriander powder, and 1/2 tsp turmeric powder. Cook for 30 seconds so the spices bloom in the oil.
7
Add the soaked chickpeas, 1 cup water, and 1 tsp salt. Stir well, then cover and pressure cook for 10 to 12 whistles, or simmer covered in a pot until the chickpeas are fully tender.
8
Once cooked, stir in 1 tsp garam masala and simmer for 2 to 3 minutes. If the curry feels too loose, mash a few chickpeas against the side of the pot to thicken it.
9
Finish with 2 tbsp fresh coriander, chopped, and serve hot.

A few useful notes

Notes

The onion and tomato base should be cooked properly; if they stay sharp, the curry will taste flat even after the chickpeas are done.
Kala chana should be tender but still hold its shape. If you are simmering instead of pressure cooking, add a little more water as needed.
For a thicker curry, mash some chickpeas into the masala at the end rather than reducing the liquid too far.
Leftovers keep well for 3 days in the fridge and usually taste fuller the next day. Reheat with a splash of water so the sauce loosens evenly.

Gather everything first

Ingredients

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

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