Kala Chana Curry

طريقة التحضير

1. 1

   Pressure-cook the chana

   Drain the soaked chana and pressure-cook in fresh water with a pinch of salt for 4–5 whistles, until completely soft. Reserve the cooking liquid.

2. 2

   Build the masala base

   Heat the oil in a pot and fry the onion over medium heat for 8–10 minutes until deeply golden — this is what gives the curry its colour and depth.

3. 3

   Add aromatics and spices

   Stir in the ginger-garlic paste and cook a minute, then add the turmeric, coriander powder and chilli powder, frying 30 seconds until fragrant.

4. 4

   Cook down the tomato

   Add the pureed tomato and cook, stirring occasionally, for 8–10 minutes until the oil begins to separate at the edges of the masala.

5. 5

   Simmer the chana in

   Add the cooked chana along with a cup of its cooking liquid. Simmer 12–15 minutes, mashing a few chickpeas against the side of the pot to thicken the gravy.

6. 6

   Finish

   Stir in the garam masala, adjust salt, and simmer a final 2 minutes. Garnish with coriander and serve.