Gravy, Plant Based Dishes, Sides

Punjabi Kala Channa Recipe|Easy Curries|Vegan+GF

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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)

Punjabi Kala ChannaPin

Chickpeas is an excellent source of plant-based protein and makes for tasty dishes, like

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Moroccan Spiced Chickpea Squash Soup is a delicious, warming vegan + GF soup made with chickpeas and Butternut Squash. 
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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

  1. I have used homemade Veg stock in place of water to cook the chickpeas.
  2. 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.
  3. 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.
  4. Keep the masala to a minimum and let the chickpeas (kala Channa shine through)
  5. You can serve this with Steamed Basmati Rice OR any flatbread
Punjabi Kala ChannaPin
Punjabi Thali served with Bhatura, Salad, Kala Channa, Jeera Rice
How To Make Vegetable Stock At Home from Scraps | #ZeroWastekitchen #DIY #SizzlingTastebuds

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

Punjabi Kala ChannaPin

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)
Meal Prep Series #2 | How To Freeze Chickpeas (Garbanzo) Beans in Bulk for quick cooking |SAVE TIME⏰
Punjabi Kala ChannaPin

Method to make the BEST Punjabi Channa Masala

  1. Blanch Tomatoes, peel.
  2. Caramelise the sliced onions in 1 tsp of oil on low heat with a pinch of salt. Cool
  3. Soak Cashews in warm water for 20 mins
  4. Grind blanched tomatoes with the caramelised onions, cashews to a smooth paste.
  5. In a pressure oan or a thick bottomed pan, add oil
  6. Add caraway seeds, bay leaf. Add the ground onion-tomato-cashew paste
  7. Saute till raw smell disappears and oil starts leaving the sides (about 10 mins).
  8. Add the cooked chickpeas, Homemade veg stock, salt, spice powders and stir well.
  9. Close and pressure cook for 10 mins on high for 3 whistles, switch to medium flame and cook for 10 mins.
  10. When the pressure releases, mash up 2 tsp of the cooked chickpeas in the gravy (to give it thickness)
  11. Adjust salt, spice at this stage.
  12. Simmer for 10 mins. Top with crushed kasuri methi
  13. 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

  1. You can use White / brown chickpeas for this gravy. 
  2. Caramelisation of onions + using homemade stock adds a GREAT deal of depth to this curry. Do not skip both steps
  3. If using canned chickpeas, drain and use.
  4. If using Store bought Veg stock, adjust salt accordingly
  5. If not using cashews, add a dash of cream towards the end for a creamier finish.  
Punjabi Kala ChannaPin

Punjabi Channa Masala

Kalyani
A delicious gluten Free, vegan side dish for Roti/Naan/ Rice made with black Chickpeas simmered in a tomato-base and basic pantry spices
4.89 from 9 votes
Prep Time 15 minutes
Cook Time 30 minutes
Soaking time (opt.) 10 hours
Total Time 10 hours 45 minutes
Course Side Dish
Cuisine Indian
Servings 4 people

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

  1. You can use White / brown chickpeas for this gravy. 
  2. Caramelisation of onions + using homemade stock adds a GREAT deal of depth to this curry. Do not skip both steps
  3. If using canned chickpeas, drain and use.
  4. If using Store bought Veg stock, adjust salt accordingly
  5. If not using cashews, add a dash of cream towards the end for a creamier finish.  
Keyword Chickpea, Curry, Gluten Free, Gravy, Party Ideas, Punjabi, Vegan
Tried this recipe?Let us know how it was!
Tried this recipe?Follow @sizzlingtastebuds or tag #sizzlingtastebuds!

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22 Comments

  1. Srivalli Jetti

    5 stars
    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..:)

  2. Suma Gandlur

    4 stars
    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.

  3. Mayuri Patel

    5 stars
    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.

  4. 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.

  5. Preethi Prasad

    5 stars
    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.

  6. hem lata srivastava

    My mother in law’s favorite was kala chana curry. Such a lovely colour of curry, would love to try it sometimes.

  7. Harini Rupanagudi

    5 stars
    Interesting twist to the regular kala chana curry. Adding vegetable stock is interesting. Also cashews will make it rich for sure.

  8. Jayashree T.Rao

    5 stars
    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.

  9. 5 stars
    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.

  10. 5 stars
    This is a delicious curry. Cashews will give extra creaminess. I would love to try it. The entire platter is addictive.

  11. 5 stars
    Punjabi kala chana curry looks absolutely scrumptious and love the color of the gravy. The entire platter looks so inviting.

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