Kala Chana Coconut Curry- Sk Khazana

Spicy and flavourful, this brown Bengal gram curry is simply delicious This is a Sanjeev Kapoor exclusive recipe.

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Kala Chana Coconut Curry- Sk Khazana

Main Ingredients Brown Bengal gram (kala chana), Fresh coconut
Cuisine Indian
Course Main Course Vegetarian
Prep Time 4-5 hour
Cook time 26-30 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Kala Chana Coconut Curry- Sk Khazana

  • 1 cup Brown Bengal gram (kala chana) soaked for 4-5 hours and boiled with salt and suff
  • 1/2 cup Fresh coconut scraped
  • 1 1/2 teaspoons Cumin seeds
  • 2 1/2 teaspoons Coriander seeds
  • Dried red chillies
  • 2 tablespoons Oil
  • 1 Bay leaf
  • 1/2 inch stick Cinnamon
  • 4-5 Cloves
  • 2 medium Onion finely chopped
  • to taste Salt
  • 1 inch Ginger crushed
  • 8-10 cloves Garlic finely chopped
  • 3 Green chillies
  • 1 teaspoon Red chilli powder
  • 1/2 teaspoon Turmeric powder
  • 1 cup Fresh tomato puree
  • Fresh coriander leaves chopped, 2 tablespoons + for garnish


  1. Heat a non-stick pan, add coconut, cumin seeds and coriander seeds, reduce heat, mix and roast. Add red chillies and continue to roast for 1-2 minutes or till fragrant. Transfer into a bowl and let the mixture cool down slightly.
  2. Heat oil in a non-stick wok, add bay leaf, cinnamon stick and cloves, mix and sauté for a few seconds.
  3. Add onions and add a pinch of salt, mix sauté for 2 minutes or they turn light golden brown.
  4. Transfer the coconut mixture into a blender jar, add ginger, garlic and 2 green chillies and blend to a coarse paste. Transfer it into a bowl.
  5. Add salt, red chilli powder, turmeric powder and 1 tbsp water to the onion mixture and sauté well.
  6. Add tomato puree and mix well. Saute, stirring occasionally, till the tomatoes get cooked and oil separates,.
  7. Add coconut mixture and mix well. Add ¼ cup water and mix well. Add cooked kala chana and mix till well combined.
  8. Add ½ cup plain water and ½ cup water in which chana was cooked and mix well. Add coriander leaves. Break remaining green chilli and add. Cover and cook for 5-7 minutes. Take it off the heat.
  9. Transfer into a serving bowl, garnish with coriander leaves and serve hot.