Jun 19, 2009

Chenna Masala (Mom's Recipe)

  • White Chick peas - 1 cup
  • Onion - 1
  • Tomato - 3 or 4
  • ginger - 1 inch
  • garlic - 4 pods
  • turmeric pdr - 1/4 tsp
  • Garam masala - 1 tsp
  • pepper pdr - 1/2 tsp
  • salt -as req
  • cumin seeds - 1/2 tsp
  • methi seeds - 1/4 tsp
  • butter - 1/2 tbsp
  • coriander leaves for garnish


Soak channa(white chick peas) overnight. Then pressure cook it for two whistles. Set aside.

Grind onion + tomato + ginger + garlic + 10 cooked chick peas.
Add turmeric pdr + garam masala + pepper pdr + req salt to the ground paste.

Dry roast cumin seeds and methi seeds. Grind it and set aside.

In a pan, add some oil and then add the grounded paste together with the masalas. Since the curry will splutter, cook on a medium flame with the pan covered. Once and only after the raw smell leaves from the ground masala paste, add the roasted and ground cumin-methi seed pdr. Add the cooked channa to the curry now. if req add water at this stage and also check the salt. After cooking this in medium flame for 5 minutes switch off the flame. Then add a slice of butter on top of the curry...You need not stir the curry after topping it with butter...The butter tends to melt in the hot curry and juz before serving, give it a stir and garnish with some coriander leaves if needed.


  1. Wow i just posted chana masala yesterday!!! yours looks grt!


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