Black Chickpea Curry is a flavorful and hearty dish made from black chickpeas, also known as kala chana, simmered in a rich blend of spices and vegetables. A staple in Indian households, black chickpea curry is often enjoyed during festivals and special occasions.
Growing up, I loved having black chana during festivals. While not as well-known as its larger cousin, white chana (garbanzo beans), kala chana is smaller with a firmer texture and a delightful nutty flavor. It pairs beautifully with potatoes and is often prepared with basic spices and served with pooris, fried flatbread, during pujas. So Yummy!
Why I Love Making Black Chickpea Curry
I love making Black Chickpea Curry because it’s not only delicious but also incredibly satisfying. The combination of spices creates a deep, aromatic flavor that pairs perfectly with the tender chickpeas and potatoes. It’s a versatile dish that is ideal for a vegan diet. Plus, it’s a great way to enjoy a meal that’s both filling and nourishing.
What is Needed to Cook My Black Chickpea Curry
To cook my Black Chickpea Curry, you will need black chickpeas that have been soaked overnight, a variety of spices including cumin seeds, cloves, and garam masala, and essential ingredients like onions, tomatoes, potatoes, and ginger-garlic paste.
An Instant Pot is ideal for this recipe as it simplifies the cooking process and helps meld the flavors beautifully.
How I Cook My Black Chickpea Curry
I start by preparing all the ingredients: chopping onions and tomatoes, and crushing a portion of the soaked chickpeas. Next, I heat oil in the Instant Pot and sauté whole spices like cumin seeds and bay leaf until aromatic. I then add onions and ginger-garlic paste, cooking until they turn golden.
After incorporating ground spices and tomatoes, I add cubed potatoes and both whole and crushed chickpeas. I then pressure cook everything for 20 minutes, allowing the Instant Pot to develop rich, complex flavors.
Finally, I garnish with fresh coriander and serve hot.
Try my other Vegan Chickpea Curries:
Chickpea Veggie Masala Burgers
Rice with Chickpeas ( Chana pulao)
Vegan Chana Sag( Spinach with Chickpeas)
Reasons To Love Black Chickpea Curry
1. Rich in flavor and aroma due to a blend of spices.
2. Hearty and filling, perfect for a satisfying meal.
3. Nutrient-dense, providing protein and fiber from chickpeas.
4. Versatile, can be adapted to different tastes and dietary preferences.
5. Ideal for batch cooking and freezes well for future meals.
Black Chickpea Curry Cooking Tips and Techniques
1. Soak Chickpeas Overnight: This is very necessary. Black chickpeas are harder than white so will need overnight soaking.
2. Adjust Spice Levels: Modify the amount of spices to match your taste preference.
3. Sauté Spices Well: Properly toasting the whole spices enhances their flavor.
5. Use Fresh Ingredients: Fresh onions and tomatoes contribute to better taste and texture.
6. Natural Pressure Release: Allowing the pressure to release naturally helps in the better texture of the chickpeas.
Black Chickpea Curry (Kala Chana Aloo)
Equipment
- 1 Instant Pot
- 1 Set of Measuring Spoons
- 1 One Set of measuring cups
- 1 Blender
- 1 Cutting boards, Knives, etc
Ingredients
Main Ingredients
- 1.5 cups kala chana black chickpeas, soaked overnight in water
- 4 tbsp oil
- 2 medium onions chopped finely
- 1 large tomato chopped or 1/3 cup tomato sauce
- 2 tsp ginger garlic paste
- 3 medium potatoes cubed
Whole Spices
- 4 cloves
- 1 bay leaf
- 1 tsp cumin seeds
Ground Spices
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- 1 tsp salt adjust to taste
Garnish
- Chopped fresh coriander
Instructions
Prep Ingredients:
- Cut the onions finely.
- Chop the tomatoes.
- Take 1/4 cup of the soaked black chickpeas and crush them in a blender.
Sauté Spices:
- Set the Instant Pot to the “Sauté” mode. Heat the oil.
- Add the cumin seeds and bay leaf to the hot oil. Sauté until aromatic.
Cook Onions and Ginger Garlic Paste:
- Add the chopped onions Sauté until the onions turn a light brown color. Add ginger garlic paste.
Add Ground Spices and Tomatoes:
- Add the coriander powder, cumin powder, and turmeric powder. Stir well and cook for a few minutes.
- Add the chopped tomatoes or tomato sauce. Mix well and cook for another 2 to 3 minutes until the tomatoes soften.
Add Potatoes and Chickpeas:
- Add the cubed potatoes and 1 tsp of salt. Stir to combine.
- Add the whole chickpeas, crushed chickpeas, and 1 cup of water. Mix well.
Pressure Cook:
- Close the Instant Pot lid and set the valve to “Sealing.”
- Select “Pressure Cook” or “Manual” mode and set the timer for 20 minutes.
Release Pressure and Check:
- Once cooking is complete, allow the pressure to release naturally or use the quick release option.
- Open the lid and check if the chickpeas and potatoes are cooked through. Adjust seasoning if needed.
Garnish and Serve:
- Stir in chopped fresh coriander.
- Serve hot with rice or bread.
Notes
Other Vegan curries you Might Like:
Smoky Roasted Red Pepper Hummus Recipe
Mushroom Do Pyaza ( Mushroom with Onions)
Lasooni Palak (Garlicy Spinach Curry)
Why You Should Try This Curry Recipe
This Black Chickpea Curry is a must-try for its wonderful blend of spices and comforting taste. It’s a vegan recipe, ensuring no compromise on flavor while meeting plant-based dietary needs.
Chickpeas are a great source of protein and fiber, making this curry not only delicious but also nutritious. It’s perfect for a family meal and can be paired with rice or bread to create a complete and satisfying dish.
(FAQs) Frequently Asked Questions
How should I store leftover Black Chickpea Curry?
Store the leftover curry in an airtight container in the refrigerator, where it will keep for up to 4-5 days.
Can I make Black Chickpea Curry ahead of time?
Yes, you can prepare the curry in advance and store it in the refrigerator. The flavors will continue to develop and deepen over time.
I don’t eat onions and garlic. Can I make this recipe without them?
Certainly! You can omit onions and garlic, and the curry will still be flavorful.
What can I use instead of an Instant Pot?
A traditional pressure cooker or slow cooker can be used in place of an Instant Pot. Just be sure to adjust the cooking times as needed.
Can I add other vegetables to the curry?
You can incorporate vegetables such as carrots, peas, or bell peppers to add variety and enhance the dish. But kala chana and aloo is a very traditional, quintessential combination.
How can I adjust the spiciness of the curry?
Adjust the level of spiciness by increasing or decreasing the amount of red chili powder based on your taste preference.
