Black chana curry
Black chana curry

Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, black chana curry. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Black chana curry is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Black chana curry is something that I have loved my entire life. They’re fine and they look fantastic.

This delicious Black Chana Masala is an easy to make chickpea curry made with black chickpeas. It's bursting with flavor and is a healthy Meatless Monday vegetarian dinner recipe. Want to make delicious black Chana Curry in a super easy way?

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook black chana curry using 16 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Black chana curry:
  1. Get 1 cup boiled chana
  2. Make ready 1 chopped onion
  3. Prepare 2 tomatoes chopped
  4. Take 1 cup chopped coriander
  5. Take 1 cup grated coconut
  6. Prepare 1 sliced onion
  7. Take 7-8 garlic cloves chopped
  8. Get 1/2 inch ginger chopped
  9. Take 2-3 green chillies
  10. Prepare 3-4 kokum petala
  11. Take 1-2 tejpatta
  12. Take 1 tsp shahajira
  13. Make ready 2-3 tsp malvani masala
  14. Prepare 1/2 tsp jaggery
  15. Prepare Salt
  16. Make ready Oil

This kala chana curry has a slightly tangy or sour taste. It comes from the tomatoes as well as from the addition of. Kala Chana is a mildly spiced black chickpeas curry made in the instant pot or a stovetop pressure cooker. This is a simple everyday Punjabi curry, made in a onion-tomato gravy with ginger and garlic.

Instructions to make Black chana curry:
  1. In a pan add oil and roast sliced onion ginger garlic chillies and grated coconut. Roast well and make paste
  2. In a kadai add oil when turns hot add tejpatta and shahajira let it crackle.
  3. Add chopped coriander and punch of haldi stirr add chopped onions and salt stirr continuesly
  4. When turns translucent add malvani masala and stirr. Add chopped tomatoes cover let it cook
  5. Add boiled chana and mashed it with spoon.
  6. Cover and cook till all ingredients cook and mixed well. Stirr in between and cook.
  7. Add hot water and cook again. Add coconut paste mix well.
  8. Make curry consistency and let it boil check salt and add little jaggery and kokum Petals.
  9. Sprinkle chopped coriander when done.

Kala Chana Masala Recipe: Spicy Punjabi Kala chana masala curry cooked in onion, tomato Kala Chana Masala - Today I made a delicious protein rich curry known as Kala Chana Masala (Black. This vedic curry is simple to make and amazing to taste. Indian curries, chana masala will keep in the refrigerator for one to two days or can be frozen for up to two months. You can reheat it in the microwave or on a stovetop over medium-high heat. Kala Channa or Black Chick Peas Curry is a very down-to-earth homey dish, that is the best way to describe it.

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