Instant Kala Chana in Cooker | High Protein Chana Masala | Veg Lunch Dinner Recipe by Kunal Kapur

Chef Kunal Kapur Curries & Gravies 45 Mins 4 servings Easy 504.2K views Nov 17, 2025

There is something incredibly comforting about a bowl of robust Kala Chana Masala, especially when it is prepared with the perfect balance of aromatic whole spices and a tangy tomato-onion gravy. This high-protein dish is a staple in my kitchen, offering a deep, earthy flavor profile that pairs beautifully with steaming hot rice or crisp rotis. It is a wholesome, fuss-free meal that brings the authentic taste of home-cooked goodness straight to your table.

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

For Boiling

1 cup Kala Chana (काला चना), unsoaked
4 cups Water (पानी)
2 nos Bayleaf (तेज पत्ता)
2 nos Black cardamom (काली ईलाइची)
5-6 nos Cloves (लौंग)
½ tsp Salt (नमक)
1 tbsp Ghee (घी)

For Masala

4 nos Tomato, large
3 tbsp Ghee (घी)
¾ tsp Heeng (हींग)
1 cup Onion, chopped (प्याज़)
2-3 nos Green chilli, slit (हरि मिर्च)
1½ tbsp Ginger garlic paste (अदरक लहसुन पेस्ट)
¾ tsp Turmeric (हल्दी)
1 tbsp Kashmiri Chilli powder (कश्मीरी मिर्च पाउडर)
2 tsp Coriander powder (धनिया पाउडर)
2 tsp Roasted Cumin, pounded (भुना जीरा पाउडर)
2 tbsp Chana Masala (चना मसाला)
½ tsp Black Pepper Powder (काली मिर्च पाउडर)
1 tsp Black salt (काला नमक)
2 tsp Amchur (अमचूर)
½ tsp Kasoori methi powder (कसूरी मेथी)

For Garnish

Handful of fresh coriander, chopped

Step-by-Step Cooking Instructions

1
Step 1: Combine the unsoaked kala chana, water, bay leaf, black cardamom, cloves, salt, and ghee in a pressure cooker. Cook until the chana is soft and tender.
2
Step 2: In a separate pan, heat ghee and add heeng. Sauté the chopped onions and green chillies until golden brown.
3
Step 3: Add the ginger-garlic paste and cook until the raw aroma disappears. Add a dash of water to prevent burning.
4
Step 4: Stir in the turmeric, Kashmiri chilli powder, coriander powder, and roasted cumin powder. Cook briefly.
5
Step 5: Add the pureed tomatoes and cook until the ghee separates from the masala base.
6
Step 6: Incorporate the chana masala, black pepper, black salt, and amchur. Mix well.
7
Step 7: Add the boiled chana along with its cooking liquid to the masala. Simmer until the gravy thickens to your desired consistency.
8
Step 8: Finish with kasoori methi powder and fresh coriander before serving.

Chef Kunal's Pro Secret Tip

To achieve the perfect texture, ensure you don't discard the water used for boiling the chana. It is infused with the essence of the whole spices and provides the necessary body and flavor to your gravy.

Recipe FAQs & Expert Advice

Can I store this Kala Chana Masala for later?

Yes, this dish tastes even better the next day as the spices continue to develop. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water if the gravy thickens too much.

Can I make this recipe vegan?

Absolutely. Simply replace the ghee with a neutral vegetable oil or coconut oil to make this dish completely vegan without compromising on the flavor.