Kadai Chana


250 gm chana/ white chickpeas
4 medium tomatoes, blanched and chopped
1 1/2 tbsp garlic paste
1 1/2 tbsp coriander powder
3/4 tbsp kashmiri chilli powder
1/4 tsp turmeric powder
1 1/2 tbsp ginger, chopped
3 green chillies, chopped
1 tsp garam masala
1/2-3/4 tsp kasuri methi
salt to taste
1/2 tsp sugar
1/4 cup chopped coriander leaves
1 1/2 tbsp ghee


  1. Soak the chickpeas/ chana in water for 8 hours and pressure cook it with salt adding enough water until soft.
  2. Take 1 cup of cooked chana and grind to a paste and keep it aside.
  3. Blanch the tomatoes (add tomatoes in a pan of boiling water for 2-3 minutes and then transfer them to a bowl of cold water), then peel off the skin and chop into pieces and keep it aside.
  4. Heat ghee in a kadai and add garlic paste and saute well.
  5. Reduce the flame and add coriander powder, kashmiri chilli powder and turmeric powder and saute well till raw smell disappears.
  6. Add the chopped tomatoes, chopped ginger, green chillies and salt and saute well and cook it covered till the masala turns thick.
  7. Then add 1 – 1 1/2 cup of  water to this and allow to boil.
  8. Add cooked chana ( 2 cups) and  ground chana paste to this and mix well. Add 1/2-3/4 cup of water or as required and adjust the thickness of the gravy and allow to boil for 3-4 minutes.
  9. Add garam masala, kasuri methi and chopped coriander leaves and  mix well.
  10. Check for salt and add 1/2 tsp sugar and mix well. Boil it for another 5 minutes and switch off the flame.
  11. Garnish with coriander leaves and serve hot…

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