Friday, April 15, 2011

Chana masala



This is one of my favorite dish. My friend's mom was used to prepare very well. During school days her mom used to send me one tiffin box separately with my friend. So sweet of her. So im dedicating this dish to her. I tried several type of chana masala but it never tasted like the way my friend's mom was used to prepare. So finally one day prepared and it came out good so just want to note it down so that i can follow the same whenever i plan to cook chana masala.

Usually many will pressurize the chickpea which will lose its taste. So even though my method takes longer time i prefer to cook in the closed pan.

Serving size : 1 cup
Calories : 328
Total fat : 14 g
Cholesterol : 0g
Sodium : 1200mg
Total carbs : 37g
Proteins : 13g

Ingredients :
  1. Soaked overnight chickpeas - 2 cup
  2. Onion - 2 thinly sliced
  3. Green chilly - 2
  4. Ginger garlic paste - 2 tsp
  5. Mustard seeds - 1 tsp
  6. Cumin seeds - 1tsp
  7. Curry leaves - 4 to 5
  8. Coriander powder - 3 tsp
  9. Red chilly powder - 1 tsp
  10. Garam masala - 1/2 tsp
  11. Cinnamon - 1/2 inch
  12. Cardamom - 2
  13. Cloves - 4
  14. Bay leaf - 1 cut into 2
  15. Oil - 5 tsp

Method :
  • Add oil to pan followed by mustard seeds,cumin seeds,cardamom,cinnamon,bay leaf,cloves.
  • After 30 secs add onion and sprinkle little salt
  • Once onion is in golden brown color add green chilly and fry it for another 20 secs
  • Add ginger garlic paste to the above ingredients.
  • If ginger garlic paste sticks to the pan after a while add little water and boil till  make sure the raw smell of ginger garlic vanishes.


  • Add coriander powder,chilly powder,garam masala and little amount of water boil it for another 30 secs.


  • Now add overnight soaked chickpeas and close the lid .
  • Let it boil until they are cooked properly and make sure to add water to pan when still chickpeas are not boiled.

  • Chana masala is ready to have, garnish it with coriander leaves.
  • Goes well with Puri/Chapati/Rice.

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