Monday, January 12, 2009

Chana Masala


2 cups chana 

2 onion Sliced

4 Green chillies

1' Ginger

1 tsp Jeera 

10-12 Flakes of Garlic

2 Sprigs of curry leaves

1 Tea bag

1/2 tsp Red Chilli powder

1/2 tsp Garam Masala 

1 tsp Everest Chana Masala

3 Tomatoes Chopped

1/2 tsp Ajwain

1 tsp Coriander powder

1/2 tsp Haldi powder

1/2 tsp Lemon juice

salt to taste

2 tbsp Oil


  • Soak chana overnight for 8-10 hrs . Make a small potli of tea bag and ajwain together and pressure cook chana along with this potli till done.
  • Now remove the potli from the chana and keep it aside.
  • Heat oil in pan add jeera when it starts to splutter add onion and fry till golden brown. Now add garlic, ginger and fry for a while, after that add green chillies , tomatoes and fry till tomatoes get mashed well. Cool and grind to a smooth paste adding little water.
  • Heat oil in a kadai add curry leaves when it starts to splutter add the ground masala and fry till oil leaves out. Now add haldi powder, coriander powder, garam masala, red chilli powder, chole masala and fry for 2 mins.
  • Now add cooked chana and then bring it to a boil till gravy is semi-thick.
  • Lastly add lemon juice  and serve with Chapathi or Poori.

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