Punjabi Kala Channa is a delicious gluten Free, vegan side dish for Roti/Naan/ Rice made with black Chickpeas simmered in a tomato-base and basic pantry spices
Punjabi-style Kala Channa is one of the most oft repeated dishes at home as a Sunday brunch with either Puri / Bhatura / Naan or just plain Phulkas (practically any Flatbread). This Punjabi Kala Channa, contrary to popular belief, doesn’t use Cream or dairy, making it not just protein-rich but also vegan+GF.
Many households including mine dont believe that Cream-heavy is the way to go for Punjabi style dishes. So, like this Low fat Punjabi Dum Aloo, this was licked clean at last week’s Sunday brunch. Paired with Bhatura (which seemed to be in a mood of its own), and some salad, this was a feast the kids loved a lot.
Another equally protein rich curry you can make for Roti / Naan is this lipsmacking Safed Vatana Usal from Maharashtrian cuisine (dehdrated peas simmered in a spicy tangy gravy). I usually bulk prep Chickpeas and freeze them to make this dish of Punjabi Kala Channa or the South Indian Sundal (usually made for Navratri as Prashad or Naivedyam or as a quick snack).
Chickpeas is an excellent source of plant-based protein and makes for tasty dishes, like
Punjabi Kala Channa : a protein rich Gravy for Rotis / Flatbreads
Although I had made this curry several times earlier, I followed Vaishali’s recipe, for the authentic Dilli-wala taste, and tried this with a few changes here and there. Overall, this version seems to the version that the kids loved. Take my word and make a huge batch of this. As it sits, the gravy develops so much more depth and flavour.
Tips to make a great Punjabi Kala Channa gravy
- I have used homemade Veg stock in place of water to cook the chickpeas.
- Also, I have used pre-cooked and frozen Chickpeas that made it possible to make this curry in less than 20 mins from start to finish.
- If you need tips on how to cook and freeze legumes in bulk, head here for a quick video. I have left the thumbnails of both these videos in the post below.
- Keep the masala to a minimum and let the chickpeas (kala Channa shine through)
- You can serve this with Steamed Basmati Rice OR any flatbread
Let’s get started.
Prep time – 15 mins, Soaking and Cooking time – 10 hours (If not using canned chickpeas or previously cooked chickpeas); else 20 mins ; Serves – 4 generously
PIN FOR LATER
Ingredients to make Punjabi Channa Masala
- 2 cups Cooked Chickpeas (I used dark, small variety)
- 1 tsp salt
- 2 Onions (sliced thin)
- 2 tomatoes
- 10 cashews
- 2 tsp Oil
- 1 tsp Garam Masala
- 1 tsp Red Chilli powder
- 1 tsp Channa Masala
- 1 bay leaf
- 1.5 cups Homemade Veg Stock (Unsalted)
- 1/2 tsp Caraway seeds (Shahjeera)
- 1 tsp Kasuri Methi (crushed)
Method to make the BEST Punjabi Channa Masala
- Blanch Tomatoes, peel.
- Caramelise the sliced onions in 1 tsp of oil on low heat with a pinch of salt. Cool
- Soak Cashews in warm water for 20 mins
- Grind blanched tomatoes with the caramelised onions, cashews to a smooth paste.
- In a pressure oan or a thick bottomed pan, add oil
- Add caraway seeds, bay leaf. Add the ground onion-tomato-cashew paste
- Saute till raw smell disappears and oil starts leaving the sides (about 10 mins).
- Add the cooked chickpeas, Homemade veg stock, salt, spice powders and stir well.
- Close and pressure cook for 10 mins on high for 3 whistles, switch to medium flame and cook for 10 mins.
- When the pressure releases, mash up 2 tsp of the cooked chickpeas in the gravy (to give it thickness)
- Adjust salt, spice at this stage.
- Simmer for 10 mins. Top with crushed kasuri methi
- Serve hot with a salad and flatbread on the side. This Punjabi Channa Masala also tastes good with steamed rice
Notes to make a great curry
- You can use White / brown chickpeas for this gravy.
- Caramelisation of onions + using homemade stock adds a GREAT deal of depth to this curry. Do not skip both steps
- If using canned chickpeas, drain and use.
- If using Store bought Veg stock, adjust salt accordingly
- If not using cashews, add a dash of cream towards the end for a creamier finish.
Punjabi Channa Masala
Equipment
- Pressure Cooker
- Ladle
- Kadai
Ingredients
- 2 cups Chickpeas I used dark, small variety
- 1 tsp salt
- 2 Onions sliced thin
- 2 Tomatoes
- 10 Cashews
- 2 tsp Oil
- 1 tsp Garam Masala
- 1 tsp Red Chilli Powder
- 1 tsp Channa Masala
- 1 Bay leaf
- 1.5 cups Homemade Veg Stock Unsalted
- 1/2 tsp Caraway Seeds Shahjeera
- 1 tsp Kasuri Methi crushed
Instructions
- Blanch Tomatoes, peel.
- Caramelise the sliced onions in 1 tsp of oil on low heat with a pinch of salt. Cool
- Soak Cashews in warm water for 20 mins
- Grind blanched tomatoes with the caramelised onions, cashews to a smooth paste.
- In a pressure oan or a thick bottomed pan, add oil
- Add caraway seeds, bay leaf. Add the ground onion-tomato-cashew paste
- Saute till raw smell disappears and oil starts leaving the sides (about 10 mins).
- Add the cooked chickpeas, Homemade veg stock, salt, spice powders and stir well.
- Close and pressure cook for 10 mins on high for 3 whistles, switch to medium flame and cook for 10 mins.
- When the pressure releases, mash up 2 tsp of the cooked chickpeas in the gravy (to give it thickness)
- Adjust salt, spice at this stage.
- Simmer for 10 mins. Top with crushed kasuri methi
- Serve hot with a salad and flatbread on the side. This Punjabi Channa Masala also tastes good with steamed rice
Notes
- You can use White / brown chickpeas for this gravy.
- Caramelisation of onions + using homemade stock adds a GREAT deal of depth to this curry. Do not skip both steps
- If using canned chickpeas, drain and use.
- If using Store bought Veg stock, adjust salt accordingly
- If not using cashews, add a dash of cream towards the end for a creamier finish.
What a fantastic curry Kalyani, love your entire platter! looks so yum and inviting..I won’t mind going in for third serving too when you serve these..:)
thank you, Valli! come over for a meal.. will be a pleasure hosting you on this
Chana recipes with variations are welcome in my home. The cashews must have lent a rich taste to this curry and must have made this more delicious.
yes the cashews and caramelised onions are a must have in this
I love kala chana but always land up preparing it Gujarati style. Like this Punajabi Kala Channa recipe especially as you’ve added kasuri methi. Next time will try your recipe for a change from the usual. Looks so tempting.
Thanks Mayuri. Do try the Punjabi style sometime.
My whole family loves black chole. Your recipe os totally different from mine, will try your style someday. I am sure it must be so yumm as much as it looks.
thank you
Punjabi style kala chana is absolutely lip smacking. It looks so rich with cashews and caramelised onions. I love the dilli style recipe. Would love to try your recipe sometime.
truly lipsmacking, Preethi. thanks 🙂
My mother in law’s favorite was kala chana curry. Such a lovely colour of curry, would love to try it sometimes.
do try it sometime, Hema
Interesting twist to the regular kala chana curry. Adding vegetable stock is interesting. Also cashews will make it rich for sure.
yes veg stock is a star here, along with the caramelised onions
I often use kala channa to make different kinds of curry as it is a good source of protein. Will try your version, the next time I prepare it. It makes a good pair with hot phulkas.
do try it Jayashree!
This is one awesome Punjabi kala chana recipe. Defintely the must have especially since it does not have the heavy use of masala. Will love it with batura or naan.
yes not heavy at all yet super delish ,arch, do try !
This is a delicious curry. Cashews will give extra creaminess. I would love to try it. The entire platter is addictive.
thank you, Radha
Punjabi kala chana curry looks absolutely scrumptious and love the color of the gravy. The entire platter looks so inviting.
Thank you, Narmadha!