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Kale Chane ki Sabzi
Kala Chana Recipe | Black Chickpea Curry | Kala Channa Masala Curry with detailed reciep. An easy and simple flavoured gravy-based curry recipe prepared with black chickpeas and assorted dry spices.
Kaale chane ki sabzi
Portions serving: 7-8 pax
Preparation time: 6-7 hours
Cooking time: 40 min
Calories: 218 cal per portion
Ingredients
Brown chana 1 cup
Cinnamon 1 inch
Black cardamom 1 pc
Cloves 4-5 pcs
Bayleaf 2 pcs
Ginger & garlic paste 1 tbsp
Mustard oil 1 tbsp
Salt 1 tsp
Water as required
Mustard oil 2 tbsp
Jeera 1 tsp
Onion chopped 1 cup
Ginger & garlic paste 1 tbsp
Turmeric powder ½ tsp
Red chilli powder 1 tsp
Coriander powder 1 tsp
Garam masala ½ tsp
Curd ½ cup
Tomatoes chopped ½ cup
Soaked kasoori methi
Salt ½ tsp
Amchur powder 1 tsp
Method:
Preparing the Brown Chana:
1. Wash and Soak: Rinse the brown chana thoroughly and soak them in water for 6-8 hours.
2. Pressure Cooking: After soaking, transfer the chana to a pressure cooker. Add cinnamon, black cardamom, cloves, bay leaf, ginger & garlic paste, mustard oil, salt, and enough water. Cook for 5-6 whistles, then set aside.
3. Soak Kasoori Methi: While the chana cooks, soak kasoori methi in water.
Making the Gravy:
1. Heat Oil and Spices: Heat mustard oil in a pan, add jeera, and let it crackle.
2. Saute Onions: Add chopped onions and sauté until golden brown.
3. Add Ginger & Garlic: Stir in ginger & garlic, add some water, and continue sautéing.
4. Spice Infusion: Sprinkle turmeric powder, red chili powder, coriander powder, and garam masala. Cook until fragrant.
5. Incorporate Curd: Pour in curd and cook until it releases oil.
6. Tomatoes: Add chopped tomatoes and cook for 2-3 minutes.
7. Combine Chana and Stock: Add a portion of the pressure-cooked brown chana along with some stock. Mash roughly using a masher.
8. Final Touches: Introduce the remaining brown chana, salt, amchur powder, and cook on medium-low flame for 5-6 minutes.
9. Serve Hot: Kaale Chane Ki Sabzi is now ready to be served hot, accompanied by rotis or rice.
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