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Kala 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.
Heat 2 tbsp vegetable oil in a large heavy-bottomed pot over medium heat. Add 1 tsp cumin seeds and let them sizzle for about 30 seconds until aromatic.
Add 1 cup finely chopped onion; sauté on medium-high heat until onions are golden brown, about 5–6 minutes.
Stir in 1 tbsp minced garlic and 1 tbsp minced ginger. Cook for 1–2 minutes, then add 1 cup chopped tomatoes. Cook on medium heat for 5–8 minutes, stirring occasionally, until tomatoes soften and begin to break down.
Add 2 tsp ground coriander, 0.5 tsp ground turmeric, 0.5 tsp red chili powder, and 1.5 tsp salt. Mix well and sauté for another 2 minutes to let the spices bloom.
Drain soaked chickpeas and add them to the pot. Pour in 3 cups water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 40–45 minutes or until chickpeas are tender.
Remove the lid, check seasoning, and mash a few chickpeas with the back of the spoon to thicken the gravy. Stir in 1 tsp garam masala and simmer uncovered on low heat for 5–10 minutes for a flavorful finish.
