Traditional Chana Masala

Serves 2-3

Preparation time 1:10 Hour

Cooking time 25 Minutes


Chana - 200 gms

Ginger - 1 knot

Chilli - 4-5

Tomato - 2

Tomato Puree - 1/4 cup

Onion - 2


Red chilli Powder - 1 tbsp

Channa Masala - 1 tbsp

Cumin Powder - 1 tbsp

Butter - 3 tbsp

Tea bags - 4-5

A traditional north Indian dish made with chickpeas cooked with spices and traditionally enjoyed with a deep fried or baked bread.


1) Wash and soak the chana for at least 4 hours or overnight .

2) Pressure cook the chana in a Meyer pressure cooker for an hour along with the tea bags, till they are fully cooked through and soft.

3) In a separate Select saute pan, heat a spoon of ghee.

4) To the pan, add ginger juliennes, fine chopped garlic and saute.

5) Make a fine paste of the onions and add it to the pan

6) Saute the onion paste till it becomes light brown and the excess water is evaporated.

7) Quarter the tomatoes and chuck them into the pan.

8) Slowly cook the tomatoes till they are cooked through and become soft.

9) Next, go in all the powdered spices and the seasoning and a nice robust masala should be on hand.

10) Pour in the boiled channa that are black in colour because of the tea bags and discard the tea bags.

11) Cook for another 10 minutes till everything is combined and comes together.

12) Finish with a dollop of butter and serve hot.

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