Chana Butter Masala
Chana Butter Masala
Ingredients
For the Base Gravy
- 3 tomato, large
- 2 onion, small
- 12 cashew nuts
- 1 inch ginger
- 10 coriander stems, tender sticks
- 2 green chili
- 1 dry red chili
- 1/2 teaspoon salt, or to taste
- 2 cups water, as needed for boiling
For the Masala
- 1 tablespoon oil
- 1 tablespoon butter
- 1 pinch hing
- 1 teaspoon cumin seeds
- 1 onion, medium, finely chopped
- 2 tomato, medium, finely chopped
- 1 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon dried mango powder, (amchur)
- 1 cup chickpeas, boiled
- 1/2 cup water, as needed to adjust consistency
- 1/4 teaspoon salt, or to taste
For the Tadka and Garnish
- 1 tablespoon butter
- 1 teaspoon red chili powder
- 8 ginger, to 10 juliennes
- 2 tablespoons fresh coriander, chopped, for garnish
- 1 tablespoon lime juice, for garnish
Instructions
- 1
In a large pot, bring about 2 cups of water to a boil. Add the 3 large tomatoes, 2 small onions, 12-15 cashew nuts, 1 inch ginger, 10-12 tender coriander stems, 2 green chilies, 1 dry red chili, and 1/2 teaspoon of salt. Bring the mixture back to a boil, then reduce the heat to a simmer and cook for at least 15 minutes, or until the vegetables are softened.
⏱️ 20 min
- 2
Remove the pot from the heat and allow the mixture to cool down completely. This will take approximately 30 minutes.
⏱️ 30 min
- 3
Once cooled, transfer the boiled mixture to a blender and blend until a smooth puree is formed. Set aside.
⏱️ 5 min
- 4
In a separate large pan or Dutch oven, heat 1 tablespoon of oil and 1 tablespoon of butter over medium heat. Once the butter is melted, add a pinch of hing and 1 teaspoon of cumin seeds. Sauté for about 30 seconds until fragrant.
⏱️ 2 min
- 5
Add the 1 medium finely chopped onion to the pan and cook until it turns translucent and lightly golden, about 5-7 minutes.
⏱️ 7 min
- 6
Stir in the 2 medium finely chopped tomatoes and cook for another 5-7 minutes, until they soften and release their juices.
⏱️ 7 min
- 7
Add 1 teaspoon of red chili powder, 1/4 teaspoon of turmeric powder, and 1 teaspoon of coriander powder. Mix well and cook for 2-3 minutes, stirring constantly, until the oil starts to separate from the spices.
⏱️ 3 min
- 8
Pour the blended vegetable puree from Step 3 into the pan. Add the 1 cup of boiled chickpeas, 1/2 teaspoon of garam masala, and 1/2 teaspoon of dried mango powder (amchur). Stir everything together.
⏱️ 3 min
- 9
Add 1/2 cup of water to adjust the consistency of the gravy to your liking. Season with 1/4 teaspoon of salt, or to taste. Bring the mixture to a simmer and cook, stirring occasionally, until the oil separates from the masala, about 10-15 minutes. This indicates the masala is well cooked.
⏱️ 15 min
- 10
While the masala is cooking, prepare the tadka. In a small separate pan, melt 1 tablespoon of butter over medium-low heat. Once melted, add 1 teaspoon of red chili powder and the 8-10 ginger juliennes. Sauté for about 30 seconds, being careful not to burn the chili powder.
⏱️ 2 min
- 11
Pour the prepared tadka over the Chana Butter Masala in the large pan. Stir gently to combine.
⏱️ 1 min
- 12
Garnish with 2 tablespoons of fresh chopped coriander leaves and 1 tablespoon of lime juice. Serve hot with garlic naan or jeera rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chana Butter Masala
For the Base Gravy
- 3 tomato, large
- 2 onion, small
- 12 cashew nuts
- 1 inch ginger
- 10 coriander stems, tender sticks
- 2 green chili
- 1 dry red chili
- 1/2 teaspoon salt, or to taste
- 2 cups water, as needed for boiling
For the Masala
- 1 tablespoon oil
- 1 tablespoon butter
- 1 pinch hing
- 1 teaspoon cumin seeds
- 1 onion, medium, finely chopped
- 2 tomato, medium, finely chopped
- 1 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon dried mango powder, (amchur)
- 1 cup chickpeas, boiled
- 1/2 cup water, as needed to adjust consistency
- 1/4 teaspoon salt, or to taste
For the Tadka and Garnish
- 1 tablespoon butter
- 1 teaspoon red chili powder
- 8 ginger, to 10 juliennes
- 2 tablespoons fresh coriander, chopped, for garnish
- 1 tablespoon lime juice, for garnish
Instructions
- 1
In a large pot, bring about 2 cups of water to a boil. Add the 3 large tomatoes, 2 small onions, 12-15 cashew nuts, 1 inch ginger, 10-12 tender coriander stems, 2 green chilies, 1 dry red chili, and 1/2 teaspoon of salt. Bring the mixture back to a boil, then reduce the heat to a simmer and cook for at least 15 minutes, or until the vegetables are softened.
⏱️ 20 min - 2
Remove the pot from the heat and allow the mixture to cool down completely. This will take approximately 30 minutes.
⏱️ 30 min - 3
Once cooled, transfer the boiled mixture to a blender and blend until a smooth puree is formed. Set aside.
⏱️ 5 min - 4
In a separate large pan or Dutch oven, heat 1 tablespoon of oil and 1 tablespoon of butter over medium heat. Once the butter is melted, add a pinch of hing and 1 teaspoon of cumin seeds. Sauté for about 30 seconds until fragrant.
⏱️ 2 min - 5
Add the 1 medium finely chopped onion to the pan and cook until it turns translucent and lightly golden, about 5-7 minutes.
⏱️ 7 min - 6
Stir in the 2 medium finely chopped tomatoes and cook for another 5-7 minutes, until they soften and release their juices.
⏱️ 7 min - 7
Add 1 teaspoon of red chili powder, 1/4 teaspoon of turmeric powder, and 1 teaspoon of coriander powder. Mix well and cook for 2-3 minutes, stirring constantly, until the oil starts to separate from the spices.
⏱️ 3 min - 8
Pour the blended vegetable puree from Step 3 into the pan. Add the 1 cup of boiled chickpeas, 1/2 teaspoon of garam masala, and 1/2 teaspoon of dried mango powder (amchur). Stir everything together.
⏱️ 3 min - 9
Add 1/2 cup of water to adjust the consistency of the gravy to your liking. Season with 1/4 teaspoon of salt, or to taste. Bring the mixture to a simmer and cook, stirring occasionally, until the oil separates from the masala, about 10-15 minutes. This indicates the masala is well cooked.
⏱️ 15 min - 10
While the masala is cooking, prepare the tadka. In a small separate pan, melt 1 tablespoon of butter over medium-low heat. Once melted, add 1 teaspoon of red chili powder and the 8-10 ginger juliennes. Sauté for about 30 seconds, being careful not to burn the chili powder.
⏱️ 2 min - 11
Pour the prepared tadka over the Chana Butter Masala in the large pan. Stir gently to combine.
⏱️ 1 min - 12
Garnish with 2 tablespoons of fresh chopped coriander leaves and 1 tablespoon of lime juice. Serve hot with garlic naan or jeera rice.
⏱️ 1 min