Black Chickpea Curry with a Thick Gravy | Black Chickpea Gravy Recipe
Easy Recipe for Dhaba-Style Black Chickpea Curry
Spicy Black Chickpea Curry | Kala Chana Curry Recipe Hindi
KalaChana
Delicious Black Chickpea Curry (with Gravy)
This is a classic, thick gravy black chickpea curry recipe that can be served with rice or roti. This recipe uses boiled chickpea paste for the thick gravy, enhancing both flavor and texture.
📝 Ingredients
• Black chickpeas
• Ghee/oil
• Cumin seeds
• Garlic, ginger, green chilies (finely chopped or paste)
• Onions (finely chopped or ground)
• Tomatoes (ground)
• Dry spices (turmeric powder, coriander powder, Kitchen King masala, garam masala, mango powder, salt, red chili powder)
• Water
• Coriander leaves (for garnishing)
👩🍳 Method
1. Boiling the Chickpeas
• First, wash the black chickpeas thoroughly and boil them.
• After boiling, let them cool.
• Tip: Take out some of the boiled chickpeas and grind them separately to make a paste. This paste will be used to thicken the gravy.
2. Preparing the Tempering
• Heat ghee or oil in a pan or wok.
• Temper cumin seeds in hot ghee.
• Then add garlic, ginger, and green chilies and fry well until the rawness is gone.
3. Frying Onions and Tomatoes
• Add finely chopped or ground onion and fry until golden brown.
• Next, add the ground tomatoes, mix well, and cook until the oil separates.
4. Mixing the Spices
• Now add all the dry spices (coriander powder, Kitchen King, garam masala, mango powder, salt, and chili powder).
• Add a little water to the spices and fry well so that their flavor is well absorbed into the gravy.
5. Thickening the Gravy
• Add boiled black chickpeas and a little water to the roasted gravy and mix well.
• Finally, add the separately prepared black chickpea paste to the gravy.
• Adding this paste will instantly thicken the gravy and give the curry a richer texture.
• Simmer the curry over low heat for 5-7 minutes to allow all the flavors to blend.
6. Serving
• Garnish the hot black gram curry with chopped coriander leaves and serve with rice, puris, or hot rotis.
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