Indian Bell Pepper Kala Chana Curry

No onion no tomato kala chana curry with bell peppers and spinach.

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A quick no-onion, no-tomato Indian curry made with cooked kala chana, bell peppers, spinach, and simple spices. Serve it with chapati, rice, or millet.

Prep Time 10

Cook Time 15

Total Time 25

Servings

Author Sravanthi Chanda

Ingredients

1.5 cups chickpeas I used kala chana, brown chickpeas
1 cup bell peppers thinly sliced
1 cup spinach chopped
1 teaspoon ginger finely chopped
1 green chili sliced
¼ teaspoon mustard seeds
¼ teaspoon cumin seeds
¼ teaspoon cumin powder
½ teaspoon coriander powder
⅛ teaspoon turmeric powder
1 teaspoon lemon juice
¼ cup fresh cilantro leaves
¼ teaspoon black salt optional
¼ teaspoon salt adjust to taste
½ teaspoon oil

Instructions

Temper the spices: Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds.
¼ teaspoon mustard seeds, ½ teaspoon oil, ¼ teaspoon cumin seeds
Let them splutter for about 30 seconds. The mustard seeds should pop before adding the next ingredients.
Add ginger and green chili: Add chopped ginger and sliced green chili.
1 teaspoon ginger, 1 green chili
Stir and cook for about 30 seconds until fragrant.
Cook the bell peppers: Add sliced bell peppers to the pan.
1 cup bell peppers
Stir well so the peppers are coated with the tempering. Cook on medium heat for 3 to 4 minutes.
The bell peppers should soften slightly but still have a little crunch.
Add kala chana and spinach: Add cooked kala chana and chopped spinach.
1.5 cups chickpeas, 1 cup spinach
Stir everything together. Cook for 1 to 2 minutes, or until the spinach starts to wilt.
Add the spices: Add cumin powder, coriander powder, turmeric powder, salt, and black salt.
¼ teaspoon cumin powder, ½ teaspoon coriander powder, ⅛ teaspoon turmeric powder, ¼ teaspoon black salt, ¼ teaspoon salt
Mix well so the spices coat the chickpeas and vegetables evenly. Cook for 2 to 3 minutes on medium heat.
Finish the curry: Turn off the heat and add fresh cilantro and lemon juice.
1 teaspoon lemon juice, ¼ cup fresh cilantro leaves
Stir once and serve warm.

Notes

Tested Tips from My Kitchen

Start with well-cooked kala chana. If the chickpeas are undercooked, they will stay firm even after stir-frying. For a detailed cooking guide, check my Instant Pot Kala chana recipe.
Let the mustard seeds pop fully before adding ginger and green chili. This gives the curry a better flavor.
Do not overcook the bell peppers. Cook them only until slightly tender. They should still hold their shape.
Add spinach after the bell peppers soften. Spinach cooks quickly and needs only a couple of minutes.
If using spinach stalks, add them with bell peppers as they need time to soften.
Add lemon juice at the end after turning off the heat. This keeps the flavor fresh.
Black salt is optional, but it adds a nice flavor to this no-onion, no-tomato curry.
This curry tastes best fresh, but leftovers keep well in the refrigerator for up to 3 days.
Reheat in a pan with a small splash of water. The bell peppers will soften a little after reheating.

Nutrition