Home / main course / BLACK CHANA MASALA CURRY
25 October, 2015


Posted in : main course, Veg Gravy on by : nrdubey Tags: ,


Black chana curry is very simple and delicious curry, which goes well with any bread or rice. This curry is not thick like chhole curry but it has soup type consistency. In this curry I like to use kasuri methi which give this curry a nice aroma but you can skip that if you want.

Black chana is rich in protein and good for growing kids and players, but it is heavy to digest so cook it nicely in cooker. Lets see how to make black chana masala curry.

Pre time- 10 mins

Soaking time – over night

Cooking time – 30 mins

Type – main course

Cuisine- north indian

Serves how many – 3-4


Black chana – 1 cup

Onion – 1 (big)

Ginger – 1 inch

Garlic – 3-4

Green chilly – 1 (optional)

Tomato – 1 (big)

Cumin seeds/jeera – ½ tsp

Red chilly pwdr – ½ tsp

Coriander pwdr – 1 tbsp

Turmeric pwdr – ½ tsp + a pinch

Garam masala – ½ tsp

Kasuri methi – ½ tsp (optional)


Oil/ghee – 2 – 3 tbsp


Soak the chana for over night or 3 -4 hours in hot water.

Presser cook chana by adding salt , a pinch of turmeric and 1 ½ cup of water till it become soft. For cooking after 1 whistle keep the flame low for 10 mins then switch off the stove.

Take onion cut ½ onion roughly and chop ½ onion finely. Chop tomato finely.

In a blender take roughly chopped onion, green chilly, ginger, garlic and 1 tbsp of water, bland them in a fine paste. Keep it aside.

Heat oil/ghee in a kadai add jeera/cumin seeds, crackle them then add finely chopped onion. Fry them till onion become translucent. Add red chilly, turmeric and coriander pwdr and stir. Now add blended paste, stir and saute it till masala starts leaving oil from the corner.

Now add tomato and salt to this masala, stir and cook till tomato become soft. We are adding salt here to cook tomato fast. After tomato gets soft add kasuri methi and stir.

Now add boiled chana and its water (do not throw its water) to the masala, add a cup of water or as require. Lets boil the gravy and check salt too. When gravy starts boiling keep the flame low and cover with lid , keep cooking for 10 to 15 mins.

After 15 mins open the lid add garam masala and chop coriander leaves and switch off the flame.

Serve hot with steamed rice or chapati.

In Short


 Soak chana for over night


Cook chana  in presser cooker


Grind 1/2 onion,garlic,ginger and green chilly


Make fine paste


Heat oil and jeera


 Add onion, fry and add turmeric, red chilly and dry coriander powder


Add  grinded paste and cook till oil saprated


Add tomato and cook till it become mushy


Add salt  while cooking tomato


Add kasuri methi


Add boiled chana   


 Add water


Cover with lid and cook for 15 mins in low flame


Add garam masala


Add coriander leaves


Chana curry ready

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