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CHANA MASALA

Packed with plenty of spice, this healthy vegan curry recipe has less than 200 calories. For a more filling family meal, serve our chana masala with a roti
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Main Course
Cuisine Indian
Servings 7

Ingredients
  

  • Chana / Kabuli Chana / Chickpeas – 2 cups
  • Onion – 1 large sliced
  • Tomatoes – 2 large chopped
  • Ginger -1 inch piece
  • Garlic – 5 cloves
  • Kasuri Methi leaves / Dried Fenugreek leaves – 2tblspn
  • Salt to taste
  • Oil- 4 tblspn
  • Coriander Leaves / Cilantro – 3 tblspn chopped
  • Lemon Juice – 2 tsp

For Chana Masala Powder:

  • Cinnamon / Pattai– 1 small stick
  • Cardamom / Yelakai – 5
  • Cloves / Krambu – 4
  • Whole Pepper / Mulu Milagu – 1 tsp
  • Cumin Seeds / Jeerakam -1 tsp
  • Coriander Seeds / Thania / Malli -1 tblspn
  • Dry Red Chilli – 2

Instructions
 

Method:

  • Soak Channa overnight or upto 8 hours. Drain it andadd it to pressure cooker with salt and cook it for 4 whistle, then simmer itfor 20 mins. Turn off the heat, let the steam go all by itself. Now open thecooker and set aside.
  • Now start by making masala..Dry roast allingrediants given in the list till nice aroma comes.Remove it to a plate andallow it to cool down. Now grind it into fine powder.
  • Heat 2 tblspn oil in a kadai. Add ginger, garlicand onion. Fry this till golden
  • Now add in tomatoes and cook till it turn mushy.Putit in the blender and make into a fine paste.
  • Now heat 2 tblspn of oil and the ground masala andcook for 3 mins.. Add the ground masala and mix well..Fry that for 3 mins.
  • Add the cooked channa along with any water in thereand add some additional water to make the gravy
  • Now take 4 ladleful of this gravy along with channainto a blender and make into a fine paste
  • Add this to the gravy and mix well..Add salt andkasuri methi leaves and mix well
  • Bring this to a boil and simmer it for 15 minsuntill oil floats on top.
  • Garnish with cilantro and lemon juice.
  • Serve hot with roti.