Chana Masala

Chickpeas cooked in spicy gravy is an excellent side dish for puris, rotis or bhaturas.


Chickpeas (Kabuli chana) – 3 cups

Turmeric powder – ¼ tsp

Red chilli powder – 1 tsp

Coriander powder – 1 tsp

Cumin powder – 1 tsp

Chana masala powder – 1 tablespoon

Few coriander leaves

Oil – 2 tablespoons

Salt to taste

To grind

Onion – 2 nos (blanched)

Tomatoes – 5 nos (blanched)

Garlic cloves – 10 nos

Ginger – 1 inch piece

Green chillies – 2 nos

How to make chana masala

Soak the chana with enough water overnight for atleast 6 to 7 hours.

Pressure cook the chana with sufficient water, salt and turmeric powder till 5 whistles.

To blanch onions and tomatoes, heat water in a saucepan on a high flame. When the water reaches boiling point, add the onions (skin removed ) and tomatoes to it and switch off the flame. Close the pan and set aside for 3 to 4 minutes. Strain the water and remove the skins of tomatoes.

Grind the blanched onions and tomatoes, green chillies, garlic cloves and ginger with little water to a smooth paste. (ground onion tomato mixture)

Heat oil in a kadai. Add mustard seeds. Once it stops spluttering, add the ground onion tomato mixture and stir fry for 2 to 3 minutes.

Add salt, red chilli powder, coriander powder, cumin powder and chana masala powder and mix well.

Add boiled chana and cook for another 6 to 7 minutes till you get a medium consistency.

Remove from heat.

Add 1 tsp of butter and garnish with coriander leaves.

Serve hot with rotis, bhatura or puris.

Leave a Reply

Your email address will not be published. Required fields are marked *