Ember Crest recipe
Kala Chana Masala
Earthy black chickpeas cooked in a tangy, aromatic masala gravy.
- Prep
- 15 mins plus soaking
- Cook
- 50 mins
- Serves
- 4
- Level
- Medium
Get the spices for this recipe
Review 1 spice, choose pack sizes, and add only what you need.
Ingredients
- 250 g dried kala chana, soaked overnight and pressure-cooked
- 200 g onion, finely chopped
- 180 g tomato, finely chopped
- 15 g ginger-garlic paste
- 30 ml cooking oil
- 6 g salt, or to taste
- 350 ml hot water
- 1 green chilli, slit (optional)
- 1 tbsp chopped fresh coriander
- 14 g Chole Masala
Instructions
- 1Heat the oil and brown the onion over medium heat.
- 1Add ginger-garlic paste and optional green chilli; cook for one minute.
- 2Add tomatoes and salt, then cook until soft and glossy.
- 3Mix in Chole Masala with a splash of water and bhuno briefly.
- 4Add the cooked kala chana and hot water. Simmer for fifteen minutes, lightly mashing some chana to thicken the gravy.
- 5Rest for five minutes and garnish with coriander before serving.
Recipe notes
A high-flavour everyday curry. Soak kala chana thoroughly and pressure-cook until completely tender before making the gravy.
