Kala chana masala Recipe

Cooking Directions

• STEP 1.Soak the black chickpeas overnight and pressure cook until tender.
• STEP 2.Heat oil in a pan and add cumin seeds, chopped onions, and ginger-garlic paste.
• STEP 3.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and garam masala. Cook until the tomatoes are soft.
• STEP 4.Add the cooked chickpeas, along with salt and water. Simmer for 10-15 minutes.
• STEP 5.Garnish with chopped coriander leaves and serve hot with rice, roti, or naan.

Cooking Tips

• You can add a teaspoon of kasuri methi (dried fenugreek leaves) for extra flavor.
• Serve with a squeeze of lemon juice for a tangy twist.
• Adjust the spice level according to your taste.

Storage and Serving

• Store the leftover dish in an airtight container in the refrigerator for up to 3 days.
• Reheat before serving.
• Serve as a main course with rice, roti, or naan.