kala chana curry recipe, how to make punjabi kala chana masala recipe




Ingredients
 
  • 1 cup of dried black chickpeas/kala chana (soaked overnight or for 8-9 hours)
  • 3 cups water for soaking black chickpeas
  • 1 medium size onion, finely chopped
  • 1 large tomato, finely chopped
  • 4 to 5 garlic cloves/lahsun, finely chopped
  • 1 to 2 green chilli/hari mirch, finely chopped
  • 1 tsp cumin/jeera
  • ½ tsp kashmiri red chilli powder or degi mirch
  • ½ tsp punjabi garam masala or regular garam masala powder
  • ¼ tsp turmeric/haldi
  • pinch of asafoetida/hing
  • 2 tbsp ghee or oil
  • salt as required

Instructions

  • 1 cup of dried black chickpeas/kala chana (soaked overnight or for 8-9 hours)
  • 3 cups water for soaking black chickpeas
  • 1 medium size onion, finely chopped
  • 1 large tomato, finely chopped
  • 4 to 5 garlic cloves/lahsun, finely chopped
  • 1 to 2 green chilli/hari mirch, finely chopped
  • 1 tsp cumin/jeera
  • ½ tsp kashmiri red chilli powder or degi mirch
  • ½ tsp punjabi garam masala or regular garam masala powder
  • ¼ tsp turmeric/haldi
  • pinch of asafoetida/hing
  • 2 tbsp ghee or oil
  • salt as required


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