How to make Kala Chana Coconut Curry- Sk Khazana -

Spicy and flavourful, this brown Bengal gram curry is simply delicious

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Brown Bengal gram (kala chana), Fresh coconut (ताज़ा नारियल)

Cuisine : Indian

Course : Main Course Vegetarian

For more recipes related to Kala Chana Coconut Curry- Sk Khazana checkout Kaale Chane Aur Laal Saag Ki Subzi, Kadai Kala Chana. You can also find more Main Course Vegetarian recipes like Gujiya Curry Potatoes In Uradmethi Bhuni Baingan Khichdi _ SK Khazana Soya Nugget Do Piaza

Kala Chana Coconut Curry- Sk Khazana

Kala Chana Coconut Curry- Sk Khazana Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 4-5 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Kala Chana Coconut Curry- Sk Khazana Recipe

  • Brown Bengal gram (kala chana) soaked for 4-5 hours and boiled with salt and suff 1 cup

  • Fresh coconut scraped 1/2 cup

  • Cumin seeds 1 1/2 teaspoons

  • Coriander seeds 2 1/2 teaspoons

  • Dried red chillies

  • Oil 2 tablespoons

  • Bay leaf 1

  • Cinnamon 1/2 inch stick

  • Cloves 4-5

  • Onion finely chopped 2 medium

  • Salt to taste

  • Ginger crushed 1 inch

  • Garlic finely chopped 8-10 cloves

  • Green chillies 3

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Fresh tomato puree 1 cup

  • Fresh coriander leaves chopped, 2 tablespoons + for garnish


Step 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.

Step 2

Heat oil in a non-stick wok, add bay leaf, cinnamon stick and cloves, mix and sauté for a few seconds.

Step 3

Add onions and add a pinch of salt, mix sauté for 2 minutes or they turn light golden brown.

Step 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.

Step 5

Add salt, red chilli powder, turmeric powder and 1 tbsp water to the onion mixture and sauté well.

Step 6

Add tomato puree and mix well. Saute, stirring occasionally, till the tomatoes get cooked and oil separates,.

Step 7

Add coconut mixture and mix well. Add ¼ cup water and mix well. Add cooked kala chana and mix till well combined.

Step 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.

Step 9

Transfer into a serving bowl, garnish with coriander leaves and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.