Chana masala


BM # 71
Week 1, Day 1
Theme : One pot dishes
I am surprised that the oft repeated everyday dishes are hardly featured here in my space. I was sure that I had a recipe for chana and rajma here since its something I make regularly. Apparently not! Its been part of some thali meals in the past, but never been featured as a recipe post here. Since its a regular dish at my place, I will get a chance soon to update this post with better pictures sometime down the line.
I always use pav bhaji masala when making chana masala. Its something I started long back and I don’t remember how I decided pav bhaji is the masala for this curry. Kasuri methi also adds a wonderful flavor to this dish.
Now a days, I make this curry in the Instant Pot (electric pressure cooker). I use soaked chana directly and don’t bother with cooking it ahead or using canned beans to cut short the time.
Read on for the pictorial.


Makes 4 servings


  • one teaspoon oil
  • one medium onion, chopped finely
  • two medium tomatoes, chopped
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon chili powder (or per taste)
  • 1 heaped teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1 can garbonzo beans (or soaked and cooked chana)
  • 1 tablespoon Pav bhaji masala
  • 2 teaspoons kasuri methi
  • handful of chopped cilantro
  • salt


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Heat one teaspoon oil and saute one chopped medium onion. When it turns pink, add two chopped medium tomatoes. Saute till tomato is cooked a bit and is a little mushy. Add the masala powders (1/4 tsp turmeric, 1 tsp chili, 1 heaped tsp coriander, 1 tsp garam masala, 1 tablespoon pav bhaji masala). I forgot to add it at this point, so added it later. Add the salt also.

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Mix well. Cover the pot with a lid and let it cook in low heat for 4-5 minutes. If its dry, add 1-2 tablespoons of water to prevent the masalas from sticking to the bottom. Stir in between to ensure nothing burns.

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When the masalas are all cooked and the tomatoes are mashed well, add 1/2 cup water. Take aside 1/4 cup of cooked or canned garbanzo beans and make a paste out of it in a mixer jar. This paste step is optional, but helps in thickening the curry.

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Add the rest of the chana to the curry. Add water to cover the chana. About 2-3 cups. Let it come to a boil. Add the chana paste to the curry and mix it in with a ladle. This will help thicken the curry.

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Pav bhaji masala is coming to my mind only now :D. Better late than never, add a tablespoon of it to the curry.

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Now time for kasuri methi and chopped coriander. Add it and mix. Let it cook in medium heat for about 5-10 minutes, taste testing and adjusting it as necessary. Take off the heat when it reaches the desired consistency. Serve hot with rice or roti.


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#71


7 thoughts on “Chana masala

  1. I guess there is very less difference btw the pav bhajji masala and channa masala…however I guess sambar powder will make it so different!..I was looking for some insta pot pictures too..:)


  2. The chana sounds like a fusion…I have never used pav bhaji masala in channa..I know it should taste good..thinking on your lines, I think even sambar powder should taste time !


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