BLACK CHICKPEA CURRY (Healthy & Delicious) | ALOO KALA CHANA MASALA | Kala Chana Recipe

How To Cook Kala Chana Masala - Black Chana Masala - Aloo Chana Curry
Today I will show you how to make a delicious black chickpea curry also known as kala chana. Kala chana is extremely healthy and nutritious and tastes delicious if cooked the proper way. You can use regular chickpeas if you cannot get hold of kala chana.
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Ingredients required for making kala Chana Masala - Serves 6 to 7
1 cup kala chana (standard measuring cup). Black chickpeas is also sold as black chana or kala chana at Indian grocery stores or online. They are also sometimes known as brown/black chickpeas or black gram. Soak kala chana overnight or for 8 hours, in sufficient amount of water along with 1 tablespoon of salt. Please remember to discard all that water before cooking and rinse it again thoroughly with fresh water. If using regular chickpeas then 25 to 30 minutes of pressure cooking will be sufficient.
3 cups hot water + 1/2 teaspoon salt + 1/4 th teaspoon baking soda (just a tiny pinch) required to pressure cook the chickpeas.
For the spice paste -
1 teaspoon turmeric powder (haldi)
2 teaspoons ground coriander (dhania powder)
1 teaspoon ground cumin (jeera powder)
2 teaspoons kashmiri red chilli powder/ 1/2 teaspoon cayenne pepper+ 1 teaspoon paprika/ 2 teaspoons paprika. Please adjust the proportion of chilli powder according to your preference.
For the curry -
3 medium potatoes
1 large onion or 2 to 3 medium onions
8 large cloves of garlic
2 inch length ginger
1 large tomato (deseeded)
3 whole cloves
1 large dried bay leaf
1/4th teaspoon kasoori methi (dried fenugreek leaves). Crush It before adding
1/2 teaspoon Garam Masala powder. Check out this video on how to make Garam Masala at home -    • 3 MUST HAVE HOMEMADE INDIAN SPICE POW...  
1 teaspoon fresh lemon juice
1 heaped teaspoon sugar (optional)
1 & 1/2 teaspoons salt or as per taste
half a bunch of coriander leaves added twice in the recipe
5 tablespoons oil + 2 teaspoons ghee (optional). Adjust proportion of oil according to your preference
**Please note that the gravy thickens as it cools down so if you want to have it with rice then keep it bit runny. This curry stays good in the refrigerator for about 5 days.
Serve it with rice, roti, naan or bread along with any vegetable or meat curry by the side or a salad.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.