Black chana curry is one of those dishes that feels grounding and satisfying. The slow-cooked chickpeas, soft yet firm, sitting in a deep onion-tomato gravy make it perfect for everyday meals. It’s hearty, filling, and carries that familiar comfort of a home-cooked Indian curry.
Using Netra’s Red Curry Paste brings the flavours together quickly without losing depth. The paste blends smoothly into the base, giving the curry warmth and balance while letting the black chana remain the star. It’s ideal for days when you want something nutritious without spending hours in the kitchen.
Ingredients
• 1 cup black chana, soaked overnight
• 1 medium onion, finely chopped
• 2 tomatoes, chopped or pureed
• 2 tablespoons Netra’s Red Curry Paste
• 1 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 2 tablespoons oil or ghee
• Salt to taste
• Fresh coriander
• 3 to 4 cups water
How to Make Black Chana Curry
Drain the soaked black chana and rinse well.
Add it to a pressure cooker with water, turmeric, and a little salt.
Cook for six to seven whistles until the chana is soft.
Heat oil or ghee in a pan.
Add cumin seeds and let them splutter.
Add chopped onion and sauté until golden brown.
Stir in tomatoes and cook until the mixture softens and thickens.
Add the red curry paste and sauté for two to three minutes until aromatic.
Add the cooked chana along with its stock to the pan.
Mix well and simmer for ten to twelve minutes, adjusting water for gravy consistency.
Taste and adjust salt.
Garnish with fresh coriander and switch off the heat.
Tips / Variations
• Longer soaking helps chana cook evenly.
• Slightly thicker gravy works well with roti or bhakri.
• Let the curry rest for a few minutes before serving.
• Extra stock deepens flavour for tari-style chana.
If you’re looking for a nourishing everyday curry, Netra’s Red Curry Paste makes black chana rich and comforting with minimal effort.
