By Aditi Saraswat
July 11, 2026
Weekends naturally shift the mood to have comforting meals that feel hearty without being too heavy. This wholesome Kabuli chana recipe is rich in protein, filled with flavour, and pairs perfectly with jeera rice, bhature, or even phulkas for a satisfying family meal.
2 cups Kabuli chana (chickpeas), soaked overnight 2 medium onions, finely chopped 2 medium tomatoes, pureed 1 tbsp ginger-garlic paste 2 green chillies, slit 2 tbsp oil 1 tsp cumin seeds 1 bay leaf 1 black cardamom 2 green cardamom 1-inch cinnamon stick 1 tsp turmeric powder 1 tsp red chilli powder 2 tsp coriander powder 1 tsp cumin powder 1 tsp chana masala ½ tsp garam masala Salt, to taste 2 tbsp fresh coriander leaves, chopped 4 cups water 1 tbsp lemon juice (optional)
Soak the Kabuli chana overnight, then pressure cook it the next day with fresh water so that they turn soft but not mushy.
In a pan, heat oil and sauté the whole spices until they turn aromatic. To this, now add onions and cook until they turn golden; stir in ginger-garlic paste, tomatoes, and powdered spices to make a rich base.
Add the cooked chickpeas with some cooking liquid to the pan and let it simmer gently for about 10 to 15 minutes so that the flavour deepens nicely.
Sprinkle garam masala, chopped coriander, and a squeeze of lemon juice and let the curry rest for a few minutes before serving.
Serve the prepared Kabuli chana with steamed rice, jeera rice, bhature, kulcha, or soft phulkas. Add sliced onions and pickle to the side to complete the meal.