White Chana Masala Curry
A wholesome and flavorful vegetarian curry made with tender kabuli chana, simmered in a fragrant onion-tomato gravy.
Ingredients
- 1 cup White Chana Kabuli Chana (soaked overnight)
- ½ tsp Turmeric –
- 1 piece Bay Leaf
- 1 tsp Salt
For the Masala Paste
- 5-6 flakes Garlic
- 2 inches Ginger – 2 inches
- 3 Green Chillies
- ½ cup Fresh Coriander Leaves
For the Curry
- 3 tbsp Oil
- Curry Leaves – a few
- Asafoetida Hing – a pinch
- 2 medium Onions chopped
- 2 medium Tomatoes chopped
- 2 tsp Bottle Masala or use a mix of garam masala + red chilli powder
- 1 tsp Red Chilli Powder – 1 tsp optional, adjust to taste
- Juice of ½ sour lime
- Coriander Leaves – for garnish
Instructions
- Soak white chana overnight. Drain and pressure cook with turmeric, bay leaf, salt, and enough water until soft (about 3–4 whistles). Set aside.
- Grind garlic, ginger, green chillies, and coriander leaves into a slightly coarse paste. Keep aside.
- Heat vegetable oil in a pan. Add curry leaves and a pinch of hing. Sauté chopped onions till golden brown.
- Stir in chopped tomatoes. Cook till soft and mushy. Then add bottle masala, red chilli powder, and the prepared masala paste. Sauté until oil separates.
- Add the cooked chana along with some of the water it was boiled in. Mix well, cover, and simmer for 10–12 minutes on a low flame. Adjust consistency as needed.
- Squeeze in fresh lime juice and garnish with coriander leaves. Serve hot.
Notes
- Cook the white chana in a pressure cooker. Cook for 15 minutes on low heat after the first whistle.
- Mash a few chanas with the back of the spoon, this will thicken the curry and give it a creamy texture.
- Adjust spices to suit your taste.
- Instead of Bottle Masala, you can add chilli powder with a tsp of garam masala powder.