Dry Black Channa Curry
Description
This dry black channa curry combines boiled black chickpeas with onions, tomatoes, yogurt, and warming spices. Cooked until the masala coats the chickpeas, it makes a flavorful side dish for Pakistani meals and BBQ gatherings.This dry black channa curry combines boiled black chickpeas with onions, tomatoes, yogurt, and warming spices. Cooked until the masala coats the chickpeas, it makes a flavorful side dish for Pakistani meals and BBQ gatherings.This dry black channa curry combines boiled black chickpeas with onions, tomatoes, yogurt, and warming spices. Cooked until the masala coats the chickpeas, it makes a flavorful side dish for Pakistani meals and BBQ gatherings.This dry black channa curry combines boiled black chickpeas with onions, tomatoes, yogurt, and warming spices. Cooked until the masala coats the chickpeas, it makes a flavorful side dish for Pakistani meals and BBQ gatherings.This dry black channa curry combines boiled black chickpeas with onions, tomatoes, yogurt, and warming spices. Cooked until the masala coats the chickpeas, it makes a flavorful side dish for Pakistani meals and BBQ gatherings.This dry black channa curry combines boiled black chickpeas with onions, tomatoes, yogurt, and warming spices. Cooked until the masala coats the chickpeas, it makes a flavorful side dish for Pakistani meals and BBQ gatherings.This dry black channa curry combines boiled black chickpeas with onions, tomatoes, yogurt, and warming spices. Cooked until the masala coats the chickpeas, it makes a flavorful side dish for Pakistani meals and BBQ gatherings.
Ingredients
Instructions
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Heat oil in a pan.
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Add the chopped onions and sauté until golden brown.
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Add the ginger-garlic paste and cook for 1–2 minutes until the raw smell goes away.
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Add the tomatoes and cook until soft and the oil starts separating.
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Add salt, red chilli powder, black pepper, and coriander powder, then mix well.
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Add the yogurt and cook on low flame until it blends and thickens, with no raw yogurt smell.
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Add the boiled black channa and mix well.
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Cook for 5–8 minutes.
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Cook uncovered until the channa is dry, coated, and the masala sticks to the chickpeas.
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Finish with a final roast on medium heat for slight browning.