Step-by-Step Instructions

1. 1.Soak and Prepare Kala Chana

   Take 2 cups of Kala Chana and soak them in water overnight, for about 7-8 hours. After soaking, drain the water and rinse the chickpeas thoroughly.

2. 2.Pressure Cook Kala Chana

   Transfer the rinsed Kala Chana to a pressure cooker. Add 1 bay leaf, 2 green cardamoms, and 4 cups of water. Close the lid and pressure cook for 3-4 whistles until the chickpeas are soft and well-cooked. Keep the cooked chana and its water aside.

3. 3.Prepare Vegetables

   Finely chop 3 large onions, 5 green chilies (adjust to taste), and 2 large tomatoes. Keep them ready for the gravy.

4. 4.Prepare Spice Paste

   In a small bowl, combine 3 tsp coriander powder, 2 tsp cumin powder, 1.5 tsp Kashmiri Lal Mirch, 1.5 tsp garam masala powder, 1 tsp turmeric powder, and 2 tsp salt (or to taste). Add a little water to make a smooth paste and mix well.

5. 5.Temper Spices

   Heat 2-3 tablespoons of oil in a pan. Once hot, add 1 bay leaf, 2 whole red chilies, 1 tsp cumin seeds, and 5-6 cloves. Sauté for a few seconds until fragrant.

6. 6.Sauté Onions and Ginger-Garlic Paste

   Add the finely chopped onions to the pan and sauté on medium-high flame until they turn golden brown. Then, add 1 tablespoon of ginger-garlic paste and continue to sauté until the raw smell disappears.

7. 7.Cook Spice Paste

   Add the prepared spice paste to the pan. Fry for 3-4 minutes, adding a little of the reserved chana water if the mixture starts to stick to the bottom, ensuring the spices cook thoroughly without burning.

8. 8.Add Green Chilies and Tomatoes

   Add the finely chopped green chilies and tomatoes to the pan. Mix well and cook for another 3-4 minutes until the tomatoes soften and blend with the masala.

9. 9.Combine with Kala Chana

   Add the boiled Kala Chana (without the water) to the pan. Mix thoroughly with the gravy, ensuring all chickpeas are coated. Then, pour in the remaining reserved water from boiling the chana.

10. 10.Simmer and Finish

    Cover the pan and let the curry simmer for 4-5 minutes, allowing the flavors to meld. Uncover, add 0.5 tsp of Kasuri Methi, and mix. Finally, garnish with freshly chopped coriander leaves.

11. 11.Serve

    Serve the hot Kala Chana curry with roti, paratha, or jeera rice. Enjoy your healthy and delicious meal!