Authentic Kala Chana Masala with Fresh Spring Herbs
A hearty and aromatic black chickpea curry simmered in a rich tomato-onion gravy with warm Indian spices. This protein-packed dish celebrates spring with fresh cilantro and pairs perfectly with rice or warm naan bread.
Ingredients
- 400g canned black chickpeas (kala chana), drained and rinsed
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 medium tomatoes, pureed
- 1 green chilli, finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon amchur (dried mango powder)
- 1 teaspoon salt, or to taste
- 300ml water
- Fresh cilantro leaves for garnish
- 1 tablespoon lemon juice
Instructions
Heat vegetable oil in a large heavy-bottomed pan over medium heat. Add cumin seeds and let them splutter for 30 seconds until fragrant.
Add the finely chopped onion and sauté for 6-8 minutes until golden brown, stirring occasionally.
Add the minced garlic, grated ginger, and green chilli. Cook for 2 minutes until the raw smell disappears.
Add the pureed tomatoes, ground coriander, turmeric, red chilli powder, and salt. Cook for 5-6 minutes until the oil separates from the masala.
Add the drained black chickpeas and stir well to coat them evenly with the masala.
Pour in the water, bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes until the gravy thickens and flavours meld together.
Stir in the garam masala and amchur powder. Cook for another 2 minutes.
Remove from heat, add fresh lemon juice, and garnish generously with fresh cilantro leaves before serving hot.
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