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Chana Masala

Chana Masala
By : Maya Akhil


1. Chana / chole / vella kadala – 2 cups, dried (Soak in enough water for 8 hrs and pressure cook for 1 whistle or until soft. Set aside.)

2. Onion – 2 medium, finely chopped

Salt – To taste

Garlic – 6 – 8 large cloves, minced

Tomato paste – 2 – 2.5 tsp (You can use 1 large tomato instead. Finely chop it and saute until it gets mashed up and oil separates)

3. Turmeric powder – 1/2 tsp

Coriander powder – 2 tsp

Chilly powder – 1.5 – 2 tsp

Cumin powder – 1/2 tsp

Fennel powder – 1/2 tsp

4. Hot water – 2 cups

5. Garam masala powder – 1/2 tsp

6. Cilantro – 2 tbsp, to garnish

7. Chopped onion – 2 tbsp, to garnish


Heat oil in a heavy-bottomed pan. Add chopped onion, salt and saute until its raw smell is gone. Add minced garlic and saute until its raw smell is gone and onion turns golden. Add tomato paste and saute for a minute. Add turmeric powder. Saute for a few seconds and add the spice powders numbered 3, one by one. Saute well after adding each spice powder. Now add around 2 cups of hot water and enough salt. Bring to a boil and add the cooked chana. Cook covered for 15 - 20 minutes at medium-low heat. Finally add garam masala powder. Mix well and taste-check for salt. Garnish with cilantro. Sprinkle 2 tbsp chopped onion just before serving. It goes very well with bhatura/chapatis/naan etc.

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