अगर ऐसे बनाओगे काले चने की सब्जी तो Chole भी भूल जाओगे - Kala Chana Gravy Wale

Ingredients

• 3 tablespoons Mustard Oil (cold‑pressed, for frying)
• 1 teaspoon Salt (plus pinch for oil)
• 1 tablespoon Garam Masala (store‑bought or homemade blend)
• 2 pods Green Cardamom Pods (small pods, slightly crushed)
• 1 pod Black Cardamom Pod (large pod, broken)
• 3 pods Cloves (whole)
• 1 small stick Cinnamon Stick (about 2‑inch piece)
• 0.5 teaspoon Amla Powder (dried Indian gooseberry powder)
• 1 teaspoon Cumin Seeds (roasted lightly)
• 0.5 teaspoon Kalonji (Nigella Seeds) (adds nutty flavor)
• 1 teaspoon Saunf Powder (ground fennel seeds)
• 1 piece Dried Red Chili (whole, broken)
• 1 leaf Bay Leaf
• 2 pieces Green Chilies (slit lengthwise)
• 1 tablespoon Fresh Ginger (grated)
• 1 tablespoon Kashmiri Red Chili Paste (made by soaking Kashmiri red chili in water and grinding)
• 1 teaspoon Kashmiri Red Chili Powder
• 0.25 teaspoon Turmeric Powder
• 1 teaspoon Coriander Powder
• 0.5 teaspoon Chaat Masala
• 1 teaspoon Additional Garam Masala (extra for depth)
• 1 teaspoon Kitchen King Masala (signature blend, optional)
• 1 teaspoon Kasuri Methi (dried fenugreek leaves, crushed)
• 2 tablespoons Fresh Coriander Leaves (finely chopped)
• 1 large Tomato (finely grated)
• 1 cup Tomato Puree
• 1 cup Boiled Black Chickpeas (Kala Chana) (cooked, drained)
• 2 cups Water (plus 1.5 cup chickpea cooking water)
• 0.5 cup Coconut Milk (full‑fat, canned)
• 1 teaspoon Sugar (balances spices, optional)

Instructions

1. Prepare Spice Mix

   Measure all whole spices (cardamom, clove, cinnamon, bay leaf, dried red chili) and ground spices (garam masala, amla powder, cumin, kalonji, saunf, turmeric, coriander, chaat masala, Kashmiri chili powder, extra garam masala, Kitchen King masala, kasuri methi). Set aside.

   Time: PT5M

2. Cook Black Chickpeas

   If using dried kala chana, soak overnight and pressure‑cook with 2 cups water for 2 whistles (≈20 min). If using canned, rinse and drain. Reserve the cooking liquid (about 1.5 cup).

   Time: PT20M

   Temperature: Medium heat

3. Heat Mustard Oil

   In a heavy‑bottomed kadai, heat 3 Tbsp mustard oil over high heat until it starts to smoke lightly.

   Time: PT2M

   Temperature: High heat

4. Sauté Whole Spices

   Add the whole spices (cardamom, clove, cinnamon, bay leaf, dried red chili) and a pinch of salt. Fry for 30 seconds until fragrant.

   Time: PT1M

   Temperature: High heat

5. Add Ginger and Green Chilies

   Add grated ginger and slit green chilies. Sauté for 1 minute on high heat.

   Time: PT1M

   Temperature: High heat

6. Incorporate Ground Spices

   Add all ground spices (garam masala, amla powder, cumin, kalonji, saunf powder, Kashmiri chili paste, Kashmiri chili powder, turmeric, coriander powder, chaat masala, extra garam masala, Kitchen King masala, kasuri methi). Stir quickly and fry until oil begins to separate from the masala (≈2 minutes).

   Time: PT2M

   Temperature: Medium‑high heat

7. Add Tomatoes

   Stir in the grated tomato and tomato puree. Cook, stirring occasionally, until the mixture turns deep red and oil surfaces again (≈5 minutes).

   Time: PT5M

   Temperature: Medium heat

8. Blend Coconut Milk

   Pour in 0.5 cup coconut milk, mix well and let it simmer for 3 minutes.

   Time: PT3M

   Temperature: Medium heat

9. Add Chickpeas and Water

   Add the boiled black chickpeas along with 1.5 cup reserved cooking water and an additional 0.5 cup fresh water (total ~2 cups). Stir to combine.

   Time: PT3M

   Temperature: Medium heat

10. Season with Sugar and Salt

    Add 1 tsp sugar and 1 tsp salt (or to taste). Mix and bring the curry to a gentle boil.

    Time: PT2M

    Temperature: Medium heat

11. Simmer Low

    Cover the pan, reduce flame to low and let the curry simmer for 25 minutes, stirring once halfway through.

    Time: PT25M

    Temperature: Low heat

12. Finish and Garnish

    Turn off heat, sprinkle chopped fresh coriander over the curry, give a final stir, and serve hot with puri or batua.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

30 g

Fat

10 g

Fiber

6 g