Classic Kala Chana Masala
Hearty, earthy black chickpeas simmered in a robust onion-tomato gravy with warm whole spices. This North Indian classic is a protein-packed staple, perfect for scooping up with roti or steaming hot rice.
For 4 servings
- prep
Soak the black chickpeas.
Rinse the dried kala chana under cold water. Soak in plenty of water overnight or for at least 8 hours. Drain before cooking.
- pressure cook · ~20 min
Pressure cook the chickpeas.
1.Add the soaked and drained chana to a pressure cooker with 3 cups of water and 0.5 tsp salt.2.Close the lid and cook on medium-high heat for 5-6 whistles.3.Let the pressure release naturally before opening the cooker.TIPChana should be tender but not mushy. If still hard, add 0.5 cup water and cook for 2 more whistles. - temper · ~1 min
Make the whole spice tempering.
1.Heat ghee in a heavy-bottomed pan over medium heat.2.Add cumin seeds, bay leaf, cinnamon stick, cloves, and crushed green cardamom.3.Sauté for 30-40 seconds until the spices are fragrant and the cumin starts to crackle. - saute · ~10 min
Sauté the onion base.
1.Add the finely chopped onions to the tempered spices.2.Cook on medium heat, stirring occasionally, until the onions turn deeply golden brown (8-10 minutes).3.Stir in the ginger-garlic paste and cook for 1 minute until the raw smell disappears.TIPA good deep browning on the onions is essential for the rich flavor and color of the gravy. - saute · ~7 min
Cook the tomato masala.
1.Add the fresh tomato puree and slit green chilies to the pan.2.Add coriander powder, red chili powder, and turmeric powder.3.Cook the masala on medium heat, stirring frequently, until the oil separates from the sides (5-7 minutes). - simmer · ~20 min
Simmer the chana in the gravy.
1.Add the boiled kala chana along with the cooking liquid to the tomato masala.2.Pour in 1.5 cups of water and mix well to combine.3.Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes, stirring occasionally, until the gravy thickens. - mix · ~2 min
Finish with garam masala and amchur.
1.Sprinkle in the garam masala and amchur powder, stirring to combine.2.Simmer for 2 more minutes, then turn off the heat.TIPAdding garam masala at the very end preserves its aromatic punch. - garnish
Garnish with coriander leaves and julienned ginger.
Transfer to a serving katori and scatter a generous amount of fresh coriander leaves and ginger juliennes on top.
- serve
Serve the Kala Chana Masala hot.
Serve with roti, naan, or steamed basmati rice, alongside a wedge of lemon and some sliced raw onion.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the black chickpeas for at least 8 hours for even cooking and tender texture.
- 2Do not skip browning the onions until deep golden — this builds the gravy's rich mahogany color.
- 3Let pressure release naturally to keep chickpeas intact and creamy.
- 4Cook tomato masala until oil visibly separates to avoid raw, acidic flavor.
- 5Add garam masala only at the very end to preserve its volatile aromatics.
- 6Adjust gravy consistency with extra water; it thickens as it cools.
- 7For deeper flavor, mash a few chickpeas against the pan to naturally thicken the gravy.
Adapt it for your goals.
Vegan
Replace ghee with any neutral oil (like mustard or sunflower oil) — the dish remains richly flavored and fully plant-based.
low oilLow-oil
Reduce ghee to 1/2 tbsp and dry-roast the whole spices in a pan before adding a splash of water to cook the onions; the gravy stays flavorful with less fat.
protein boostProtein-boost
Add a handful of boiled paneer cubes or tofu chunks when simmering the chana for extra protein and a varied texture.
jainJain
Skip ginger-garlic paste and green chilies, and use asafoetida (hing) in the tempering instead — the dish remains aromatic and Jain-friendly.
Why this is on our healthy list.
High in Plant Protein
Black chickpeas are a rich source of protein, making this dish an excellent meatless meal option for muscle repair and satiety.
Rich in Dietary Fiber
Kala chana provides a good amount of fiber, supporting digestive health and helping maintain stable blood sugar levels.
Packed with Iron
Black chickpeas are a good plant-based source of iron, which is essential for healthy blood and energy levels.
Anti-Inflammatory Spices
Turmeric, ginger, and cinnamon all contain compounds known for their anti-inflammatory and antioxidant properties.
Low in Saturated Fat
Made with just a tablespoon of ghee, this dish is low in saturated fat and can be made even lighter with oil substitution.
Frequently asked questions
Yes, but the texture will be softer. Use two 15-oz cans, drained and rinsed, and skip the pressure cooking — add them directly to the masala and simmer for 10 minutes.
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