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4.9 from 147 votes

Punjabi Kala Chana / Black Chickpeas Curry

Kala Chana is a mildly spiced black chickpeas curry made in instant pot. This is a simple everyday Punjabi curry, made in a onion-tomato gravy with ginger and garlic.

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

Ingredients

  • 1 cup Black Chickpeas (Kala Chana) 250 ml
  • 3 cup water for soaking
  • 1 tablespoon oil
  • 1 teaspoon Cumin seeds (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 (Amchur) (can be replaced with lemon juice)
  • cilantro to garnish
Spices
  • 2 teaspoon Coriander powder (dhaniya powder)
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon Cayenne or Red chili powder
  • 1/4 teaspoon Ground Turmeric (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 greens: Add 2 cups of chopped spinach or kale after the kala chana preparation in this recipe. Let it boil for a minute and enjoy it as a soup.
  • Soupy? Traditional punjabi style, Kala Chana Curry is soupy and a has extra liquid, as it is mostly enjoyed with rice. If you like it to be less soupy, you can reduce the amount of water for cooking to 1.5 cups. 
  • Green Chili Pepper: I typically use Thai, Birdeye or Serrano Chili Pepper in my recipes. Don't forget to adjust to your taste. 
  • Using Bhuna Masala: You can use 1/2 cup of Bhuna Masala in place of the onion, tomatoes, ginger and garlic in this recipe. Add the oil and cumin seeds. Then add the Bhuna Masala and saute for a minute. Then add spices and follow the recipe. 

Nutrition Information

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

Nutrition Facts

Serving: 4Serving

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.