Fun FOOD Frolic
  • Home
  • About Hina
  • All Recipes
    • Appetizers/Snacks
    • Beverage
    • Breakfast & Brunch
    • Cakes & Bakes
    • Lunch
    • Dinner
    • Vegan
    • Indian Main Course
    • Instant Pot Recipes
    • Indian Side-Dishes
    • Indian Desserts
    • Multi-Cuisine Recipes
    • How To’s (Homemade Basics)
  • Travel Journal

Fun FOOD Frolic

  • Home
  • About Hina
  • All Recipes
    • Appetizers/Snacks
    • Beverage
    • Breakfast & Brunch
    • Cakes & Bakes
    • Lunch
    • Dinner
    • Vegan
    • Indian Main Course
    • Instant Pot Recipes
    • Indian Side-Dishes
    • Indian Desserts
    • Multi-Cuisine Recipes
    • How To’s (Homemade Basics)
  • Travel Journal
Everyday Indian RecipesIndian Main CourseVegan

Kala Chana Masala (No Onion No Garlic)

written by Hina Gujral October 19, 2020
183shares
Jump to Recipe Print Recipe

Kala Chana Masala is a spicy Indian curry made with black chickpeas (chana) without onion and garlic. It is a super easy, vegan, and gluten-free curry. This black chana masala recipe is a one-pot wonder that you can cook in an instant pot, stovetop, or an electric pressure cooker.

aerial shot of kala chana masala in a white ceramic bowl

The Black Chickpeas (Kala Chana)

In the Indian subcontinent, the black chana is commonly used to make curry, kebab, salad, or other types of snacks.

It is a fantastic plant-based vegan protein. Like regular white chickpea (kabuli chana) this one can also be used in a variety of creative ways.

Many communities in India follow a no onion no garlic diet regime. The reason is mainly religious or at times food allergies.

Hence, there is a whole section of Indian food recipes without onion and garlic.

This kala chana masala is one such curry recipe that is perfect for festive feasts and does not require onion and garlic.

Reasons To LOVE Kala Chana Masala

easy to cook

one-pot wonder

vegan and gluten-free

plant based high protein

meal-prep and microwave friendly

side close up shot of chana masala in a white ceramic bowl

Soaking Kala Chana

Like many other legumes and beans, the dry black chana requires a soaking time of 5 – 6 hours before cooking.

The soaking process reduces the cooking time, deactivates anti-nutrients, and improves the amount of magnesium, zinc, and iron you absorb.

I would not recommend cooking dry black chickpeas without soaking. They taste bland and takes a hell lot of time to cook.

If you are using canned chickpeas then this step is not required. Rinse the canned chickpeas nicely and add to the curry masala.

Stovetop Kala Chana Masala (Step-By-Step Process)

For this kala chana recipe, I am using a stovetop pressure cooker for cooking. You can follow the same process in an instant pot as well.

collage of chana masala cooking steps

Tomato Paste: Combine ginger, tomato, and green chili to make a smooth paste in a blender (image 2).

The Aromatics: Heat mustard oil in a pressure cooker till it starts smoking. Reduce the heat to low. Add bay leaf, black cardamom, and cumin seeds, Saute for a minute to release the aroma of the spices (image 4).

collage of chana masala cooking steps

Fry Masala: Add tomato paste made in Step 1 along with salt, red chili powder, turmeric powder, and coriander powder. Fry the masala over low heat till oil separates (image 6).

Soaked Chana: Drain water from the soaked chana. Add them to the pressure cooker. Mix nicely to combine all the ingredients. Fry for a minute.

Pressure Cook: Add 1 – 2 Cup of water. Stir to combine. Close the lid of the pressure cooker. Put the whistle. Cook kala chana over low heat for 15 minutes or 3 – 4 whistle.

Finishing Touch: Once chana masala is cooked, add mango powder, garam masala, and dry fenugreek leaves (kasuri methi). Stir to combine. Cook for a minute.

Garnish with julienned ginger, green chili, and fresh coriander.

Everyday Indian Thali Meal Idea

Serving Suggestion

The best way to enjoy kala chana masala is with piping hot chapati, palak poori, or paratha.

If you are making them with extra gravy or curry then serve with jeera rice or basmati rice.

For a wholesome gluten-free and vegan meal, you can serve chana masala with quinoa or bulgar wheat as well.

Navratri Prasad Sukha Kala Chana

Navratri Prasad Sukha Kala Chana

On the festive occasion of Navratri Pujan or Ram Navmi, the prasad of Halwa, Chana, and Puri is offered to the Goddess Durga.

No onion, garlic, tomato, ginger, green chili, or garam masala is added to the prasad chana.

It is cooked in pure ghee with cumin seeds, turmeric powder, red chili powder, salt, and water. A true Sattvic style dish.

Kala Chana Masala

More No Onion No Garlic Recipes

Paneer Butter Masala

Phool Makhana Curry

Chana Masala

Aloo Ki Sabzi

Arbi Ki Sabzi

For more such fun recipes in your life subscribe to our weekly newsletter or follow us on Instagram and Youtube for video recipes.

If you try this recipe and love it, please leave a comment and a Star Rating. This helps us grow and reach many other food lovers like you, who are looking for a perfect tried and tested recipe. 

aerial shot of kala chana masala in a white ceramic bowl

Kala Chana Masala Recipe

Kala Chana Masala is a spicy Indian curry made with black chickpeas (chana) without onion and garlic. Learn how to make black chana masala in a few simple steps.
0 from 0 votes
Print Pin Rate
Course: Main Course
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 405kcal
Author: Hina Gujral
  • Pressure Cooker

Ingredients

  • 2 Cup Black Chickpeas (kala chana)

Ingredients To Make Paste:

  • 1 Cup chopped tomato
  • 1 green chili
  • 1 tablespoon chopped ginger

Other Ingredients:

  • 1/8 Cup mustard oil or other cooking oil
  • 1 black cardamom (badi elaichi)
  • 1 bay leaf
  • 1 teaspoon red chilli powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • Salt to taste
  • 1 teaspoon Garam Masala (see recipe)
  • 1 teaspoon dry mango powder (amchur)
  • 1 tablespoon dry fenugreek leaves (kasuri methi)
  • 1 tablespoon chopped fresh coriander
  • 2 Cup water

Instructions

  • Clean, rinse, and soak black chana overnight or for 5 – 6 hours in water.
  • Meanwhile, make a paste of tomato with ginger and green chili in a blender.
    tomato paste
  • Heat mustard oil in a pressure cooker till it starts smoking. Reduce the heat to low. Add bay leaf, black cardamom, and cumin seeds, Saute for a minute to release the aroma of the spices
    frying masala in a pressure cooker
  • Once cumin is roasted add tomato paste along with salt, red chili powder, turmeric powder, and coriander powder. Fry the masala over low heat till oil separates.
    frying masala in a pressure cooker
  • Drain water from the soaked chana. Add them to the pressure cooker. Mix nicely to combine all the ingredients. Fry for 1 – 2 minutes.
    making chana masala in a pressure cooker
  • Add 1 – 2 Cups of water. Stir to combine. Close the lid of the pressure cooker. Put the whistle. Cook kala chana over low heat for 15 minutes or 3 – 4 whistle. Turn off the heat.
    making chana masala in a pressure cooker
  • Let the steam release naturally from the pressure cooker. Check chana for doneness. It should soft and mushy. Taste and add more seasoning if required. Slightly mash the chana with the back of the ladle.
  • Add mango powder, garam masala, and dry fenugreek leaves (kasuri methi). Stir to combine. Cook for a minute over the flame. Garnish with coriander, ginger, and green chili.
    making chana masala in a pressure cooker
  • Serve Kale Chane warm with poori and raita.

Recipe Notes:

  • If channa is soaked, it does not take more than 15 – 20 minutes to get cooked.
  • Adjust the quantity of water as per the gravy required. I prefer semi-dry chana masala. Hence, I add only 2 cups of water. If the chana masala seems too thick you can add more water once it is cooked. 
  • Instead of mustard oil, you can use ghee, refined oil, or coconut oil to cook chana masala. 
  • This is a moderately spicy chana masala recipe. Hence, adjust the quantity of green chili and spices accordingly.
  • You can store the leftover chana masala in the refrigerator for 2 – 3 days. Reheat in a microwave or stovetop before serving. 
 

Nutrition

Calories: 405kcal | Carbohydrates: 59g | Protein: 16g | Fat: 12g | Saturated Fat: 1g | Sodium: 171mg | Potassium: 846mg | Fiber: 5g | Sugar: 2g | Vitamin A: 496IU | Vitamin C: 10mg | Calcium: 203mg | Iron: 5mg
Love this? Pin it for Later!Follow @hinagujral on Pinterest!
Kala Chana Masala (No Onion No Garlic) was last modified: December 17th, 2020 by Hina Gujral
183shares
7 comments
Hina Gujral

I am a passionate Indian food blogger living in India with my husband and our pug, named Momo.

previous post
Puri Recipe – How To Make Perfect Poori
next post
10 Best Indian Thali Meals For Festivals

You may also like

Instant Pot Pumpkin Pasta Recipe

September 28, 2020

Dal Paratha (Video Recipe)

August 4, 2020

Puri Recipe – How To Make Perfect Poori

October 14, 2020

Bombay Potatoes Recipe (Masala Aloo)

March 30, 2016

Pahadi Kheere Ka Raita

April 23, 2019

Pineapple Fried Rice (Video Recipe)

August 13, 2020

Dalia Upma Recipe

January 8, 2020

Fresh Tomato Salsa

May 29, 2019

Aloo Methi Paratha Recipe

November 18, 2016

Healthy Broccoli Soup Recipe

August 4, 2020

7 comments

MonuTeena RecipesPassion October 1, 2014 - 7:45 AM

lovely chana recipe dear .. good to know its without garlic.. you can link up your beef and mutton entries to my event Meat Lovers month . just announced it glad if you be a part of this 🙂

Reply
maya October 1, 2014 - 4:32 AM

Sounds really good, definitely making this today!

Reply
FunFoodand Frolic October 1, 2014 - 12:47 PM

will wait to hear from you how it turned out.

Reply
Anu Nagaraja October 1, 2014 - 9:35 AM

nice recipe:) really appreciate your good deeds that you have mentioned here. such a nice thought.
best wishes to you

Reply
Varun Sharma October 22, 2020 - 2:32 PM

Till now i never made kale chane without onion and garlic. But when i visit your recipe it sounds like without onion and garlic it will be yummy too.

Reply
Hina Gujral October 22, 2020 - 2:49 PM

Yes, it is delicious. At times, Indian dishes without onion and garlic taste delicious too.

Reply

Leave a Comment Cancel Reply

Recipe Rating




Hello! I am Hina Gujral

Hello! I am Hina Gujral

I am a passionate food lover. Fun FOOD Frolic is all about tried and tested comforting meals from my kitchen.

Keep in touch

Facebook Twitter Instagram Pinterest Youtube

Baking Recipes

  • No Bake Strawberry Cheesecake (Video Recipe)

  • Eggless Chocolate Cake (Video Recipe)

  • Bakery Style Cake Rusk Recipe

  • Traditional Christmas Fruit Cake

  • Eggless Chocolate Chip Scones

  • Chocolate Brownie Recipe

Instant Pot Recipes

  • Instant Pot Mushroom Masala Recipe

  • Gajar Halwa (Video Recipe)

  • Rajma Masala – Instant Pot + Stovetop

  • Instant Pot Mulligatawny Soup Recipe

  • Matar Paneer Recipe (Instant Pot + Stovetop)

  • Mushroom Pulao – Instant Pot + Stovetop

Trending Recipes

  • Spinach Corn Sandwich Recipe

  • No Bake Strawberry Cheesecake (Video Recipe)

  • 3-Ingredient Strawberry Jam Recipe

  • Dry Fruits Atta Ladoo (Video Recipe)

  • Dal Khichdi Recipe

  • Indian Chai Masala Recipe

  • Falafel Recipe (Fried & Baked)

  • Teatime Strawberry Cake (Video Recipe)

  • Vegetable Cutlet (Video Recipe)

  • Paneer Kali Mirch (Video Recipe)

  • Paneer Butter Masala – No Onion No Garlic!

  • 30 Everyday Indian Meals

  • Restaurant Style Paneer Jalfrezi

SUBSCRIBE TO OUR MAILING LIST

we respect your privacy and take protecting it seriously

All the top websites where our content is published.
  • Facebook
  • Instagram
  • Pinterest
  • Youtube
  • Home
  • Contact
  • Privacy Policy

@2017-2020. All Rights Reserved.