Kabuli Chana Masala

Recipe by
Total Time:
15-30 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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How to Make Kabuli Chana Masala

  • Pressure cook chana till very soft.
  • Drain, save water, and keep aside.
  • Use the same water to grind one tomato and 1 tablespoon of boiled chana together.
  • Chop one tomato finely and keep aside.
  • Chop capsicum into thin strips, and keep aside.
  • Mix all powders in 1 cup of water, and add salt.
  • Heat oil in a large pan.
  • Add capsicum, stir fry till tender, drain, and keep aside.
  • Add cumin seeds, curry leaves, and asafoetida, and allow them to splutter.
  • Add tomatoes and stir till soft.
  • Add masala water, bring to a boil, and add ground paste.
  • Simmer till the gravy thickens and the oil is separated.
  • Add chana, fried capsicum, green chillies, and half a cup of chana water.
  • Stir and simmer covered until the gravy thickens again. Garnish with coriander.
  • Serve hot with bhature, roti, bread, etc.
  • Add capsicum, and stir fry till tender; drain and keep aside.