Kala Chana Gravy

Healthy yet delicious, Kala Chana Gravy. To prepare this you’ll need black chickpeas, onions, tomatoes, ginger, garlic and a few spices. Relish it with rice or roti.

Also try: Rajma Masala or Punjabi Kadhi.

Course: Main Course

Cuisine: North Indian

Time: Preparation – 7 hours 10 mins, Cooking – 50 mins, Total – 8 hours.

Servings: 4


  1. Kala Chana (Black Chickpeas) – 1 cup (soaked over night or 7-8 hours)
  2. Onion – 1 large (blend to a smooth paste)
  3. Tomatoes – 2 large (blend to a smooth paste)
  4. Ginger Garlic Paste – 1 tbsp
  5. Chana Masala Powder – 1 tsp
  6. Coriander Powder – 2 tsp
  7. Red Chilli Powder – 1 tsp
  8. Garam Masala Powder – 1/2 tsp
  9. Cumin Seeds – 1 tsp
  10. Asafoetida – a large pinch
  11. Oil – 3 tbsp
  12. Water – 2.5 cups
  13. Coriander Leaves to garnish
  14. Salt to taste.

PS: 1 Cup = 250 ML.

How to make Kala Chana Gravy:

  1. Heat oil in a pressure cooker. Add cumin seeds and asafoetida. Let it splutter
  2. Add onion and ginger garlic paste. Saute until golden brown
  3. Add tomato paste, red chilli powder, chana masala powder and coriander powder. Mix and cook until oil starts to separate
  4. Thoroughly rinse the soaked kala chana and add it to the pressure cooker along with salt and water. Mix and close the lid, let the first whistle blow on a high flame then cook for about 35 mins on a low flame
  5. Turn off the flame and do not release the pressure. Once the pressure settles down, open the lid and add garam masala powder & coriander leaves. Mix well and your Kala Chana Gravy is ready.


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