Shwet's Sizzling Wok

A foodie's delight

Chana Masala

on December 18, 2012

Chana masala and hot puris.. makes a scrumptious and wholesome meal. Serve it as breakfast, lunch or dinner, It can be relished anytime. I usually prefer to have it for breakfast as it gives me an energetic start for the day. Simple and easy, Yet so tasty 🙂

Chickpeas (kabuli chana) : 1 1/4 cups
Soda bicarbonate : a pinch
Salt to taste
Onions : 3 medium, ground
Ginger : 1 inch piece
Garlic : 5 cloves
Green chillies : 3
Fresh coriander leaves : 1 tablespoon
Ghee : 4 tablespoons
Red chilli powder : 1 teaspoon
Tomato puree : 1 cup
Chana masala : 2 tablespoons


Soak chana overnight. Drain, add three cups of water and cook them in a pressure cooker with a pinch of soda bicarbonate and salt till soft. Peel onions and grind them to a fine paste. Peel and wash ginger and garlic. Remove stems and wash green chillies. Grind ginger, garlic and green chillies to a paste. Clean, wash and chop coriander leaves.

Heat 2 tablespoons of ghee and saute the ground onions till pink. Add the ginger-garlic-green chilli paste and red chilli powder and continue to saute till fragrant. Add the tomato puree and saute till ghee separates. Add boiled chana along with water and simmer for 5mins.

Take the pan off the heat and sprinkle chana masala over. Heat the remaining ghee till smoking point and stir into the chana. Cover the pan and leave to stand for 10min. Garnish with coriander leaves and serve hot with puris.


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