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Kala Chana Curry Recipe – Protein-Rich & Flavorful
Kala Chana Curry has a special place among healthful Indian curries. With their powerful protein, fibre, and earthy flavour, these tiny black chickpeas add nourishment and satisfaction to the dish. The spices used in Kala Chana Curry, however, are what really make it stand out. The correct amount of turmeric powder, red chilli powder, garam masala powder, and Kasuri Methi can transform this unassuming legume into a dish that will satisfy your hunger and thirst. Using high-quality spices is the key to making a curry that tastes exactly like those made in real North Indian kitchens. The best masalas in India, like KPG Masala, are used by many home cooks to enhance the flavour and aroma of common dishes.
Why Kala Chana Curry is a Must-Have
In addition to being delicious, Kala Chana Curry is also very healthful: • High in Protein: One of the best plant-based sources of protein is kala chana. • High in Fibre: Beneficial for digestion and general health. • Minerals and iron: necessary for immunity and energy. • Comforting & Flavorful: Ideal for regular meals, it can be served with rice, paratha, or roti. When prepared with the proper spices, this curry can be enjoyed daily and has a festive feel.
Ingredients You’ll Need
Here’s what you need to prepare a hearty, flavourful Kala Chana Curry at home:
• Kala Chana (black chickpeas) – 1 cup, soaked overnight
• Onion – 2 medium, finely chopped
• Tomato – 2 medium, pureed
• Ginger-Garlic Paste – 1 tsp
• Green Chillies – 1–2, slit
• KPG Turmeric Powder – ½ tsp
• KPG Red Chilli Powder – 1 tsp
• KPG Garam Masala Powder – ½ tsp
• KPG Kasuri Methi – 1 tsp (crushed)
• Masale for Malai Kofta – 1 tsp (for added depth of flavour in gravies)
• Oil or Ghee – 2 tbsp
• Salt – to taste
• Fresh Coriander – for garnish
Step-by-Step Method
Step 1: Pressure Cook the Chana
After soaking for the entire night, drain the kala chana and pressure cook it with salt until it is tender but not mushy. Set aside the cooking water; it has a lot of flavour and can be added to the gravy.
Step 2: Prepare the Masala Base
Heat ghee or oil in a pan. Sauté the onions until they turn golden brown. Cook the green chillies and ginger-garlic paste until fragrant.
Step 3: Add Tomatoes & Spices
Cook the tomato puree until the oil begins to separate. Now for the magic: combine KPG masala for Sabji, KPG red chilli powder, and KPG turmeric powder. The curry's flavour is derived from this combination.
Step 4: Simmer with Kala Chana
Pour in some of the water you set aside and the cooked kala chana. Allow it to simmer so that the chickpeas and spices combine harmoniously.
Step 5: Finish with Garam Masala & Kasuri Methi
Lastly, for that restaurant-style aroma and depth, add crushed Kasuri Methi and KPG garam masala powder. Cook for a further two to three minutes after giving it a good stir.
Why Use KPG Masale?
The quality of the spices used in a curry determines whether it is simple or memorable. The finest masalas in India, such as KPG Masale, are made to add real flavours to regular recipes.
• Turmeric powder: Provides natural colour and earthy undertones.
• Red chilli powder: Adds a burst of colour and a moderate amount of heat.
• Garam Masala Powder: Gives the curry depth and warmth.
• Kasuri Methi: Provides a faintly bitter taste and a restaurant-style scent.
Choosing KPG Masale means more than just cooking; it means bringing tradition, purity, and unrivalled flavour home.
