Punjabi Stewed Black Chickpeas

South Asia

Kala Chana Masala


1 Cup of Kala Chana (Dried Black Chickpeas) Soaked Overnight
3 Tablespoons Ghee or Vegetable Oil
1 Teaspoon Cumin Seed
1/2 Diced Onion
2 Medium Tomatoes
5 Cloves Minced Garlic
1 Teaspoon Minced Ginger
Thai Chilies to Taste, Chopped
1/2 Teaspoon Kashmiri Chili Powder or Gochugaru
1/2 Teaspoon Ground Turmeric
1 Pinch of Asafoetida
1 Teaspoon Dry Fenugreek Leaves
1 Teaspoon Garam Masala
Cilantro for Garnish


Add ghee or vegetable oil to a large pot or dutch oven over medium heat.
Add 1 teaspoon of cumin seed and toast for a minute until fragrant.
Add minced onion, garlic, ginger, and chilies and sautée until the onions are translucent and the chili vapor gets in your eyes.
In a food processor, purée two medium tomatoes, then add them to the pot with your aromatics.
Bring to a simmer, and add turmeric, asafoetida, garam masala, fenugreek, and kashmiri chili powder.
Add soaked chickpeas along with their soaking liquid. Add more water if the mixture is looking dry.
Cover and simmer for at least 2 hours, adding water along the way if the gravy reduces too much.
Serve with white rice and garnish with cilantro.

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