Kabuli Chana Masala

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 1 cup - Kabuli chana, washed and soaked overnight
  • 2 tomatoes
  • 1 capsicum
  • 1 tbsp - coriander leaves, chopped finely
  • 1 stalk- curry leaves
  • 2 green chillies
  • 1/2 tsp - Chole Masala
  • 1/2 tsp - Garam masala
  • 3-4 pinches- cinnamon-clove powder
  • 1 tsp - red chilli powder
  • 1 tsp - coriander seed (dhania) powder
  • 1/4 tsp - turmeric powder
  • salt to taste
  • 2 tbsp - oil
  • 1/2 tsp - cumin seeds
  • 3-4 pinches- asafoetida
  • 1 tsp - Ghee or butter

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.