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Kabuli Chana Curry is a robust Indian chickpea dish packed with plant-based protein and fiber. This healthy vegetarian preparation supports weight loss, PCOS diet goals, and makes a satisfying family meal.
1. Heat 2 tbsp vegetable oil in a heavy-bottomed pan over medium heat. Add 1 tsp cumin seeds and let them sizzle for 20 seconds until aromatic.
2. Add the chopped onion and sauté on medium-high heat for 3–4 minutes, stirring frequently until soft and golden brown.
3. Stir in minced ginger, minced garlic, and green chili; cook for 1 minute to release flavors, controlling heat to prevent burning.
4. Add chopped tomatoes, turmeric, coriander powder, red chili powder, and salt. Cook on medium heat, stirring occasionally, until tomatoes break down and oil starts to separate, about 5–7 minutes.
5. Mix in soaked chickpeas and 2 cups water; cover and simmer gently for 25–30 minutes, checking every 10 minutes for liquid levels and stirring gently. Chickpeas should be tender but hold their shape.
6. Uncover, add garam masala, and cook for a final 5 minutes on low heat. Adjust seasoning as needed. Let rest for 10 minutes before serving for optimal flavor melding.
