Kala Chana, or black chickpea curry, is very popular all over India. And I have given a twist to this traditional curry by using homemade kadai masala. This spicy, tangy, and delicious Kadai Kala Chana can be enjoyed as salad, side, or with Roti.
About Kala Chana in Kadai Masala
Generally, this curry is made with regular masala or with chole masala. Whenever I make kadai paneer, I always make kadai masala at home. So I have already decided to use it for chickpeas. But somehow, I ended up making it with black chickpeas, and it was awesome. I simply loved it, and so I decided to share it here with all of you. I have not used all the whole spices which I use to make kadai paneer. Because this recipe is for Chana, I chose spices that go well with it. Making homemade masala is not difficult at all. In fact, the aroma of spices in your kitchen will encourage you to make it more often. Other than kadai masala, ginger will also enhance the flavor of this chana recipe. So I would suggest using the same amount of ginger as suggested. Kadai masala can be used as per your taste. If your dry red chili is not too spicy, then if you like, use kadai masala more than suggested. Because we need little coarse kadai masala for this recipe, I have used mortar and pastels to pound the masala. However, you can grind in a grinder jar, but just make sure to keep it a little coarse. This recipe is not too spicy, but you can adjust green chili or red chili powder as per your taste. Kala Chana in Kadai Masala has not too much gravy. As most of the kadai dishes are on the little dryer side, that is how it is. But if you want to make it with more gravy, I would suggest adding ¼ cup of tomato puree along with water.
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Amritsari Chole No Onion No Garlic Kala Chana Masala / No Onion No Garlic – Instant Pot & Stove Top Dum Aloo (No Onion No Garlic) / Punjabi Dum Aloo Aloo Gobi (No Onion No Garlic) / Cauliflower and Potato Curry Paneer Bhurji (No Onion No Garlic) / Easy Paneer Bhurji Recipe
