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Punjabi Kala Chana / Black Chickpeas Curry
4.9 from 147 votes

Punjabi Kala Chana / Black Chickpeas Curry

Punjabi Kala Chana is a spiced black chickpeas curry featuring soaked chickpeas cooked with a tomato-onion base and aromatic spices like coriander, garam masala, and dry mango powder. Using either an Instant Pot or stovetop methods, the dish yields tender chickpeas enveloped in a flavorful, slightly tangy sauce. Garnished with cilantro, it is commonly served with rice or roti. Adjusting water levels controls curry thickness, and optional additions like leafy greens can vary texture and nutrition.

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 4
Calories: 250 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 1 cup black chickpeas 250 ml, aka Kala Chana
  • 3 cup water for soaking
  • 1 tablespoon neutral cooking oil generic cooking oil
  • 1 teaspoon cumin seeds aka Jeera
  • 1 onion medium diced (about 1 cup)
  • 2 tomato medium chopped (about 1 cup)
  • 1 green chili pepper minced (optional)
  • 1" ginger minced (or 1 teaspoon Ginger paste)
  • 5 cloves garlic minced (or 1 teaspoon Garlic paste)
  • 2 cups water for cooking
  • 1 teaspoon dry mango powder can be replaced with lemon juice, aka amchur
  • cilantro to garnish
Spices
  • 2 teaspoon coriander powder dhaniya powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon cayenne pepper or red chili powder
  • 1/4 teaspoon turmeric powder ground, aka Haldi powder
  • 1 teaspoon salt

Instructions

    Cup of Yum
  1. Wash chickpeas and soak for 6 hours or overnight in 3 cups of water. The chickpeas will increase in size when they are soaked. 
Instant Pot Method
  1. Start the instant pot in sauté mode and let it heat. Add oil, cumin seeds to it.
  2. When the cumin seeds start to splutter, add chopped onion, ginger, garlic and chili pepper. Sauté for 3 minutes.
  3. Add chopped tomatoes and spices. Stir and sauté for another 2 minutes.
  4. Drain the soaking water from kala chana. Add kala chana and 2 cups of fresh water to the instant pot.
  5. Change the instant pot setting to bean/chili mode. This will automatically set the timer to 30 minutes.
  6. When the instant pot beeps, let the pressure release naturally (NPR). If the pin has not dropped after 20 minutes, release the pressure manually.
  7. Open the instant pot and add amchur (dry mango powder) to it. Stir well for a minute.
  8. Garnish with cilantro. Kala Chana curry is ready to be served with rice or roti.
Stovetop Pressure Cooker Method
  1. Heat oil in the pressure cooker on medium-high flame. 
  2. Add cumin seeds. When the cumin seeds start to splutter, add chopped onion, ginger, garlic and chili pepper. Sauté for 3 minutes.
  3. Add chopped tomatoes and spices. Stir and sauté for 3-4 minutes.
  4. Drain the soaking water from kala chana. Add kala chana and 2 cups of fresh water to the pressure cooker.
  5. Cover the lid, turn the heat on high flame and pressure cook it until your hear two whistles. Now reduce the flame to medium and pressure cook it for another 12 minutes. Let the pressure release naturally. 
  6. Open the lid, add amchur (dry mango powder) and stir well for a minute.
  7. Garnish with cilantro. Kala Chana curry is ready to be served with rice or roti. 

Notes

  • Add 2 cups of chopped spinach or kale after the chickpeas are cooked to incorporate greens and enjoy as a soup.
  • For a less watery curry, reduce cooking water to 1.5 cups instead of 2 cups.
  • Adjust the green chili type and amount to suit your preferred spice level, using varieties like Thai, Birdeye, or Serrano peppers.
  • Substitute the onion, tomato, ginger, and garlic base with 1/2 cup of Bhuna Masala for a quicker preparation; sauté it with oil and cumin seeds before adding spices and following cooking instructions.

Nutrition Information

Calories 250kcal (13%) Carbohydrates 38g (13%) Protein 11g (22%) Fat 6g (9%) Sodium 658mg (27%) Potassium 661mg (14%) Fiber 10g (40%) Sugar 8g (16%) Vitamin A 665IU (13%) Vitamin C 16.7mg (19%) Calcium 90mg (9%) Iron 4mg (22%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 250

% Daily Value*

Calories 250kcal 13%
Carbohydrates 38g 13%
Protein 11g 22%
Fat 6g 9%
Sodium 658mg 27%
Potassium 661mg 14%
Fiber 10g 40%
Sugar 8g 16%
Vitamin A 665IU 13%
Vitamin C 16.7mg 19%
Calcium 90mg 9%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.