Creamy Masala Chana
Creamy Masala Chana
Ingredients
- 1 cup chickpeas, soaked overnight and boiled
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1/2 cup onion, chopped
- 1/2 cup tomato, chopped
- 1 teaspoon ginger garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garam masala
- 1/4 cup cashew paste, made from soaked cashews blended with water
- 1/2 cup water
- 1/4 cup fresh cream
- 1 tablespoon kasuri methi, dried fenugreek leaves
- 2 tablespoons butter
- 2 green chilies, slit
- as needed fresh coriander, for garnish
Instructions
- 1
Soak 1 cup (200g) chickpeas overnight (for at least 8 hours), then boil them until tender. This can take 45-60 minutes depending on the chickpeas. Set aside.
⏱️ 490 min
- 2
Heat 1 tablespoon oil in a pan over medium heat.
⏱️ 1 min
- 3
Add 1 teaspoon cumin seeds to the hot oil and let them splutter for about 30 seconds.
⏱️ 1 min
- 4
Add 1/2 cup (120g) chopped onion to the pan and sauté until it turns golden brown, about 5-7 minutes.
⏱️ 7 min
- 5
Add 1/2 cup (100g) chopped tomato and cook until it softens and the oil starts to separate, about 3-5 minutes.
⏱️ 5 min
- 6
Stir in 1 teaspoon ginger garlic paste and sauté for 1 minute until fragrant.
⏱️ 1 min
- 7
Add the dry spices: 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder, 1/2 teaspoon red chili powder, 1/2 teaspoon cumin powder, and 1/2 teaspoon garam masala. Mix well and cook for 2 minutes, stirring constantly to prevent burning.
⏱️ 2 min
- 8
Add 1/4 cup cashew paste (prepared by blending soaked cashews with water) and mix thoroughly into the मसाला (masala). Cook for 2 minutes.
⏱️ 2 min
- 9
Pour in 1/2 cup water and mix to combine all ingredients, scraping any bits from the bottom of the pan.
⏱️ 1 min
- 10
Add the boiled chickpeas to the pan and mix them into the masala, ensuring they are well coated.
⏱️ 1 min
- 11
Cover the pan and let the mixture simmer for 5 minutes to allow the flavors to meld.
⏱️ 5 min
- 12
Stir in 1/4 cup fresh cream and mix gently until incorporated and the curry becomes creamy.
⏱️ 1 min
- 13
Add 1 tablespoon kasuri methi (dried fenugreek leaves) and mix well.
⏱️ 1 min
- 14
Finish by adding 2 tablespoons butter and 2 slit green chilies. Mix well until the butter has melted.
⏱️ 1 min
- 15
Garnish with fresh coriander before serving.
⏱️ 1 min
- 16
Serve the creamy masala chana hot with rice, naan, or roti.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Masala Chana
- 1 cup chickpeas, soaked overnight and boiled
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1/2 cup onion, chopped
- 1/2 cup tomato, chopped
- 1 teaspoon ginger garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garam masala
- 1/4 cup cashew paste, made from soaked cashews blended with water
- 1/2 cup water
- 1/4 cup fresh cream
- 1 tablespoon kasuri methi, dried fenugreek leaves
- 2 tablespoons butter
- 2 green chilies, slit
- as needed fresh coriander, for garnish
Instructions
- 1
Soak 1 cup (200g) chickpeas overnight (for at least 8 hours), then boil them until tender. This can take 45-60 minutes depending on the chickpeas. Set aside.
⏱️ 490 min - 2
Heat 1 tablespoon oil in a pan over medium heat.
⏱️ 1 min - 3
Add 1 teaspoon cumin seeds to the hot oil and let them splutter for about 30 seconds.
⏱️ 1 min - 4
Add 1/2 cup (120g) chopped onion to the pan and sauté until it turns golden brown, about 5-7 minutes.
⏱️ 7 min - 5
Add 1/2 cup (100g) chopped tomato and cook until it softens and the oil starts to separate, about 3-5 minutes.
⏱️ 5 min - 6
Stir in 1 teaspoon ginger garlic paste and sauté for 1 minute until fragrant.
⏱️ 1 min - 7
Add the dry spices: 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder, 1/2 teaspoon red chili powder, 1/2 teaspoon cumin powder, and 1/2 teaspoon garam masala. Mix well and cook for 2 minutes, stirring constantly to prevent burning.
⏱️ 2 min - 8
Add 1/4 cup cashew paste (prepared by blending soaked cashews with water) and mix thoroughly into the मसाला (masala). Cook for 2 minutes.
⏱️ 2 min - 9
Pour in 1/2 cup water and mix to combine all ingredients, scraping any bits from the bottom of the pan.
⏱️ 1 min - 10
Add the boiled chickpeas to the pan and mix them into the masala, ensuring they are well coated.
⏱️ 1 min - 11
Cover the pan and let the mixture simmer for 5 minutes to allow the flavors to meld.
⏱️ 5 min - 12
Stir in 1/4 cup fresh cream and mix gently until incorporated and the curry becomes creamy.
⏱️ 1 min - 13
Add 1 tablespoon kasuri methi (dried fenugreek leaves) and mix well.
⏱️ 1 min - 14
Finish by adding 2 tablespoons butter and 2 slit green chilies. Mix well until the butter has melted.
⏱️ 1 min - 15
Garnish with fresh coriander before serving.
⏱️ 1 min - 16
Serve the creamy masala chana hot with rice, naan, or roti.
⏱️ 1 min