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Chana Masala

Author- Admin

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1 Cup Chickpeas, soaked overnight

1 ½ Cup Water

Salt to Taste

½ Tsp. Turmeric Powder + ½ Tsp. Turmeric Powder

4 Tbsps. Oil

1 Bay leaf

1” Cinnamon Stick

1 Star Anise

4 Cloves

3 Green Cardamoms

1 Tsp. Fennel Seeds

4 Green Chillies

1 Tbsp. Ginger Garlic Paste

1 Onion, chopped

1½ Tsps. Kashmiri Red Chili Powder

1 Tbsps. Coriander Powder

1 Tsp. Cumin Powder

1 Tsp. Garam Masala

1 Tsp. Aamchur Powder or Mango Powder

3 Tomatoes, pureed

1 Tbsp. Tomato Ketchup

1 Tbsp. Sugar

1 Tsp. Kasturi Methi or Dried Fenugreek Leaves



In a pressure cooker, add the soaked chickpeas with 1 ½ cups of water and ½ a teaspoon of turmeric. Pressure cook the chickpeas for up to 3-4 whistles. Remove from the heat and set aside.

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Heat 4 tablespoons of oil in a deep cooking pot over medium heat. Add a bay leaf, 1-inch cinnamon sticks, 1-star anise, 4 cloves, 3 green cardamoms, 1 teaspoon of fennel seeds, 4 green chillies and 1 tablespoon of ginger garlic paste.

step 11-0


Stir-fry the ingredients until fragrant and cooked. Next, add in the chopped onions, ½ a teaspoon of turmeric powder, 1½ teaspoons of Kashmiri red chilli powder, 1 tablespoon of coriander powder, 1 teaspoon of cumin powder, 1 teaspoon of garam masala powder and 1 teaspoon of amchur powder (mango powder).

step 19-0


Stir-fry until fragrant and cooked. Next, add in the tomato puree and mix well. Now, add in 1 tablespoon of tomato ketchup, 1 tablespoon of sugar and give it a good stir. You may add more salt if required.

step 21-0


Cover with a lid and cook for another 5 minutes. After 5 minutes, remove the lid and add the cooked chickpeas. Stir it well.

step 22-0


Sprinkle some crushed dried fenugreek leaves over it and mix everything together. Cook for a couple of minutes and then remove from the heat. Serve it hot with chapatti, naan or bhature.

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