Kabuli Chana Curry | How to make Kabuli Chana Curry

By Affaf Ali  |  3rd Nov 2015  |  
4.2 from 4 reviews Rate It!
  • Kabuli Chana Curry, How to make Kabuli Chana Curry
Kabuli Chana Curryby Affaf Ali
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About Kabuli Chana Curry Recipe

Kala Chana, Bengal gram, or garbanzo bean and sometimes known asEgyptian pea is protein enriched food - A powerhouse of energy and favorite choice for weight watchers. A mild and tangy curry with assorted spices can be accompanied with rice or rotis, makes a wholesome meal.

Kabuli Chana Curry

Ingredients to make Kabuli Chana Curry

  • kabuli chana - 200grams
  • onions - 2medium
  • tomatoes - 5
  • ginger garlic paste - 1tspn
  • curry leaves - 1sprig
  • mustard seeds - 1/2tspn
  • Whole cumin seeds - 1/2tspn
  • cumin powder - 1tspn
  • coriander powder - 1.5tspn
  • turmeric powder - 1/4th tspn
  • chilly powder - 1/2tspn
  • coriander leaves - few for garnishing
  • salt according to taste.

How to make Kabuli Chana Curry

  1. Wash the Kabuli Chana throughly and soak in sufficient water for 8hours or overnight.
  2. In a pressure cooker heat 3tspns of oil. Add mustard seeds, cumin seeds and curry leaves. When crackled add finely chopped onion cubes, fry till light golden colour.
  3. Add ginger garlic paste and sauté for a minute. Add finely chopped tomato cubes. Cook until it gets soft and mushy and leaves oil in sides of cooker. Add the spices and salt. Fry for few seconds.
  4. Discard the water and add the soaked Chana. Fry for a minute. At this stage check for spice level and add accordingly.
  5. Pour approximately 1 glass of water and pressure cook for 8 - 10 whistles. Once cooked, check for required consistency and reduce the liquid accordingly.
  6. Garnish with finely chopped coriander leaves.
  7. Serve hot with rice or roti/phulka.

My Tip:

Note: 1. Spices can be added according to your choice. 2. Cooking time of Chana may vary - so pressure cook as required.

Reviews for Kabuli Chana Curry (4)

Valerina Fernandes2 years ago


Shoba Bharathraj2 years ago


Maria Menezes3 years ago


Nahid Aftab3 years ago

Thank you