19 April 2009

Chana/Chole/Chick pea Masala

How to make Chana/chole /kadala/Chick pea Masala.


1) Ginger chopped – 1 table spoon
2) Garlic chopped – ¾ table spoon
3) Cashew nuts – 10 whole nut
4) Onion – 1 no. chopped very thinly ( big size)
5) Tomato puree - 3 nos. ( medium)
6) Cumin seeds – ½ teaspoon
7) Cumin powder – ½ teaspoon
8) Coriander powder – 1 teaspoon
9) Kashmiri Chilly powder – 2 teaspoon
10) Garam Masala Powder – 1 teaspoon
11) Chat masala powder – 1 teaspoon
12) Amchoor (optional) – 1 teaspoon.
13) Chick pea (cooked) - 2 ½ cups.
14) Oil – 1 table spoon
15) Butter – 1 table spoon
16) Salt – to taste
17) Coriander leaves – as required


Make tomato puree first – Boil some water in a pan and put the tomatoes in the boiling water until the skin come apart. Remove the tomatoes from the water and place it on a plate. Peel off the skin. Let it cool for some time then puree the tomatoes in a mixer.

Heat oil in a pan and sauté the finely chopped onion until light golden brown then add chopped garlic & ginger and sauté again for few minutes. Then add cashew nut paste and sauté for 1 minute then add 7-10 ingredients and sauté again for few seconds. Remove from the fire and let it cool.

Add the onion mix into the mixer along with the tomato puree and 15 nos of cooked chick peas then grind for few seconds.

Heat 2 teas poon of butter in a pan and add onion- tomato mix and stir well until the gravy thickness in a medium form (If the gravy is too thick you can add some hot water in the beginning.) Then add cooked chick peas & 1 teas poon of chat masala & amchoor and mix well with gravy and cook in a low flame for about 5 minutes. Garnish with chopped coriander leaves and serve hot with chapatti, Nan.


  1. Seena, Thank u Very Much for the comment and please try th same and let me know the result.