All Recipes
Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

Starter Guide To Indian Flavor

Hearty Black Chickpea Curry

Kala Chana Curry

(42 reviews)
"

This hearty curry is a childhood favorite, often accompanying our Sunday lunches. Simple yet filling, it pairs beautifully with a fresh salad and pickles.

"
Hearty Black Chickpea Curry
Prep time:10 mins
Cook time:40 mins
Total time:50 mins

Protein

12g

Carbs

45g

Fat

9g

Calories

320 kcal

Servings:
4
VeganGluten Free

Ingredients

black chickpeas1 cup
(soaked overnight)
yellow onion1 large
(finely chopped)
tomato2 medium
(pureed)
garlic4 cloves
(minced)
fresh ginger1 tbsp
(grated)
green chili1
(slit lengthwise)
oil2 tbsp
(neutral oil)
saltto taste
fresh cilantro0.25 cup
(chopped, for garnish)

Spices

cumin seeds1 tsp
ground coriander1.50 tsp
ground turmeric0.50 tsp
garam masala1 tsp
red chili powder0.50 tsp
(adjust to taste)

Directions

Prepare the Base

  1. Heat oil in a pressure cooker over medium heat. Add cumin seeds and let them crackle.
  2. Add onions and sauté for 8–10 minutes until golden brown.
  3. Stir in garlic, ginger, and green chili. Cook for another 2 minutes until aromatic.

Add Spices and Tomatoes

  1. Add ground coriander, turmeric, red chili powder, and salt. Stir well to combine.
  2. Pour in the tomato puree and cook until the oil starts to separate from the mixture, about 5–7 minutes.
Chef's tip: Cooking the tomatoes well ensures a rich and flavorful curry.

Cook the Black Chickpeas

  1. Drain the soaked black chickpeas and add them to the cooker.
  2. Add 2 cups of water and stir to mix everything together.
  3. Secure the lid and cook on medium heat for 15–20 minutes after the pressure reaches its peak.
Chef's tip: Ensure the chickpeas are tender; if not, cook for a few more minutes until they reach the desired texture.

Finish and Serve

  1. Once the pressure releases, open the cooker and stir in garam masala.
  2. Simmer for another 5 minutes to let the flavors meld.
  3. Garnish with fresh cilantro and serve hot with roti or rice.

How did you like this recipe?

Click to rate

Collection of Indian Spice Blends

My Go-To Spice Blends

These are the five homemade spice blends I reach for again and again. Check out my free list of cherished family recipes that will bring bold, authentic flavor to your cooking.

More Indian Flavor

Smoky Roasted Eggplant Mash

Smoky Roasted Eggplant Mash

Baingan Bharta

A hearty and smoky dish made with roasted eggplant, blended with onions, tomatoes, and warming spices—ideal with freshly made phulkas or warm naan.

45 mins
Main CourseNorth Indian
Hearty Chickpea & Spinach Curry

Hearty Chickpea & Spinach Curry

Chana Palak Curry

A comforting curry with tender chickpeas, vibrant spinach, and a medley of spices, perfect for a warming meal any day of the week.

45 mins
Main CourseNorth Indian
Tangy Potato Curry

Tangy Potato Curry

Aloo Tamatar Ki Sabzi

A comforting North Indian curry where tender potatoes are simmered in a tangy tomato-based gravy, perfect with warm rotis or rice.

45 mins
Main CourseNorth Indian

Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.