Punjabi Kala Chana Masala Recipe with step by step photos recipe - This is simple punjabi curry recipe which is very simple and easy to make. Kala chana, also known as 'Kale Chole' is an exotic Punjabi delicacy, which is cooked in onion and tomato based gravy with flavorful and aromatic Indian spices. The Kala chana curry is staple food at my home. Punjabi kala Chana Masala is a popular North Indian recipe. It is healthy side dish as well as easy to prepare.
It is ideally prepared for lunch with rice. Especially on Saturday and Tuesday. My mom said always make black chole on Saturday's it's a good sign, i always asked behind this reason but she said only it's black na so saturday is shani dev days(indian god) on that people wears black clothes, eat black things like black chickpeas and make daan(donation) on a this day.
This is our A to Z Recipe Challenge month, we completed our successfully 2 alphabets and this month is third one i.e "C" so i choose for c is "CHICKPEAS".
Chickpeas has 2 varieties either black or white, I have already posted many white chickpeas varieties on my blog this time i took BLACK CHICKPEAS and sharing my family favorite and staple food at my home.
Black Chickpeas Nutritional Facts
Kala chana is an excellent source of protein. One cup of cooked kala chana provides 15 grams of protein or 30% of the daily value, hence it a great addition to a vegetarian diet. They are also low in fat and high in fiber providing 13 grams of dietary fiber, which is almost half the daily requirement.
Black chickpeas are a rich source of protein and is excellent for growing up kids and people who are into sports or need lots of energy. This is good food for them.
An Indian chickpea stew, kala chana masala is a soaked and boiled chana cooked in a tomato-onion based spiced sauce, with chopped coriander leaves.
This is our lunch on last saturday - I made this kala chana masala with aloo gobhi as a side accompaniment with roti, pickle, fresh salad and jeera rice
This side dish recipe can be served with hot roti, parathas and even butter naan. Mixed with rice, though, it becomes a soulful meal whose charms are hard to resist. It is one of the most popular recipe for buffets and get-together.
This side dish recipe can be served with hot roti, parathas, jeera rice, poori and even butter naan.
You can even try more curry recipes from my blog like
punjabi chole masala
paneer butter masala
kadi pakoda
aloo matar paneer
Ingredients:
Black Chickpeas/Kala Chana - 1 Cup
Roughly chopped Onion - 2 large
Roughly chopped Tomato - 2 Large + 1 small
Baking soda- a pinch
Ginger-Garlic Paste - 1 tsp
Red Chili powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Garam Masala - 1/2 tsp
Salt - To Taste
Oil - 3 tbsp
Fresh chopped Coriander Leaves - 2 tbsp (for garnishing)
For the masala :
Onion, chopped - 2 nos
Medium size tomatoes, chopped - 3-4 nos
Ginger-garlic paste - 1tsp
Green chillies - 2 nos (slit or julienned) [optional]
Preparation Method:
1. Wash and soak kala channa over night, keep soaked kala chana in fridge.
next day, pressure cook it with little salt, adding a pinch of baking soda and 4 cups of water to the pressure cooker, Close the cooker. As it starts steaming, turn down the heat to low flame and cook for approx. 25 to 30 min. 
2. Turn off the heat and wait until all the steam has released before opening the pressure cooker. In another bowl, take boiled chickpeas and water from cooker and keep it aside. Don't throw the water we'll use this chole water later in curry process.
3. For making onion-tomato masala - In a mixer grinder, add finely chopped onion, tomatoes, ginger-garlic paste and green chillies(optional), grind it and make a thick paste, add 1 tbsp of water(if it is required).
4. Heat oil in a cooker, add the above onion-tomato masala.
5. Add all above Indian spices except garam masala like chilli powder, coriander powder, turmeric powder, salt and mix well, saute for a minute.
Mix well, cook masala on a low flame until oil separates. 
6. Add cooked chana along with water, salt and bring it to boil. 
7. Add garam masala, 1 tbsp of chopped coriander leaves and simmer for 10 minutes or until gravy thick.
8. Garnish with chopped coriander and serve. As you can see we had it with chapati along with some onion salad and aloo gobi on side. 
PIN IT later for future use
Happy Cooking & Enjoy !!
