Wednesday, 21 November 2012

Chana Masala

Chana (white) - 1 cup
Onion - 2
Tomato - 2 big and juicy ones
Green chilli - 1
GingerGarlic paste - 2 tsp
Oil -1 tbsp
Salt as required
Spice Powder
Pepper Powder - 3 tsp
Turmeric Powder -1/4 tsp
Chilli Powder -1 tsp
Coriander Powder -2 tsp
Chana masala Powder -2 tsp (available ready made)

For the seasoning
Cumin Seeds/Jeera - 1 tsp
Mustard seeds - 1 tsp
Bay leaf - 1

To grind
Coconut    1/4 cup
Fennel    1/2 tsp

To garnish
Chopped coriander leaves


  1. Soak chana overnight or 5 hrs and pressure cook channa with a little salt for 4-5 whistles. Chana should be soft.
  2. Heat oil /butter in a pan, add cumin/jeera seeds and bay leaf.
  3. When cumin /jeera seeds splutters, add the thinly sliced onion and saute till it turns  golden brown,then add ginger garlic paste stir continuously till raw smell goes.
  4. Add the chopped tomatoes and salt. Add the spice powders,red chilli powder,turmeric and pepper powder.
  5. Cook in medium low flame till tomatoes turn mushy and the oil separates
  6. Now add the cooked, drained chana and chana masala powder and combine well and stir for 5 min
  7. Grind the coconut with fennel and add the paste to the cooked gravy and fry in low flame for 5 minutes or still raw smell goes off.I added little chopped coriander at this stage.
  8. Add water(I added 1 & 1/2 cups) mix well. Simmer for 10-12 minutes,or till you get your desired consistency. Remove from fire and transfer to the serving bowl.
  9. Garnish with little chopped coriander leaves.
  10. Enjoy with poori or roti !

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