Gravy Kabuli Chana Recipe | Kabuli Chana Recipe

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Gravy Kabuli Chana can be made in many different ways. It also tastes very good. This recipe is made using my favourite paste. It turned out absolutely fantastic in taste. Definitely try making it this way, you will like it very much. It’s a very simple method, quick to make. The Gravy Kabuli Chana Recipe is truly delicious.

Ingredients:
  • 250 gm Kabuli Chana (soaked overnight)
  • Water
  • Salt
  • 2 tbsp Curd / Dahi
  • 7-8 Kaju (cashews)
  • 8 Garlic Cloves
  • 1/2 Inch Ginger Chopped
  • 2 Green Chilli
  • 1/4 tsp Turmeric Powder
  • 1 tsp Coriander Seeds Powder
  • 1 tsp Cumin Seeds Powder
  • 1 tbsp Red Chilli Powder
  • Oil
  • 1 tsp Cumin Seeds
  • 3 Medium Onions Chopped
  • 1 Medium Tomato Chopped
  • Salt
  • 1/2 tsp Kasuri Methi

Also Read – Ragi Paratha | Nachni Paratha

Instructions:
  1. Soak kabuli chana overnight or for at least 8-9 hours. If in a hurry, soak in warm water for 5-7 hours.
  2. Rinse the soaked chana and place it in a cooker. Add water and salt. Pressure cook for four whistles.
  3. Prepare a paste by blending together dahi, kaju, garlic, ginger, green chillies, turmeric powder, coriander powder, cumin powder, and chilli powder.
  4. Once the cooker cools, open it to find the chana softened.
  5. Heat oil in a pan, add cumin seeds. Once they crackle, add chopped onions and saute until golden brown.
  6. Add chopped tomato and cook for another two minutes.
  7. Add salt, garam masala, and kasuri methi. Mix well.
  8. Stir in the prepared paste and cook on low heat. Add a little water to the mixture.
  9. Cover and let it simmer for 5-7 minutes until the gravy thickens.
  10. Add the boiled chana to the gravy. You can also add some of the water in which the chana was boiled. Mix well.
  11. Sprinkle with coriander leaves. Cover and cook for another 10 minutes on low heat.
  12. Serve hot with fulka, chapati, or jeera rice.

Gravy Kabuli Chana Recipe | Kabuli Chana Recipe

Shubham Nimbalkar
Quick to prepare and absolutely delicious, definitely try making it. Gravy Kabuli Chana Recipe.
Print Recipe Pin Recipe
Prep Time 5 hours
Cook Time 25 minutes
Course Bhaaji
Cuisine Indian
Servings 5

Ingredients
  

  • 250 gm Kabuli Chana soaked overnight
  • Water
  • Salt
  • 2 tbsp Curd / Dahi
  • 7-8 Kaju cashews
  • 8 Garlic Cloves
  • 1/2 Inch Ginger Chopped
  • 2 Green Chilli
  • 1/4 tsp Turmeric Powder
  • 1 tsp Coriander Seeds Powder
  • 1 tsp Cumin Seeds Powder
  • 1 tbsp Red Chilli Powder
  • Oil
  • 1 tsp Cumin Seeds
  • 3 Medium Onion Chopped
  • 1 Medium Tomato Chopped
  • Salt
  • 1/2 tsp Kasuri Methi

Instructions
 

  • Soak kabuli chana overnight or for at least 8-9 hours. If in a hurry, soak in warm water for 5-7 hours.
  • Rinse the soaked chana and place it in a cooker. Add water and salt. Pressure cook for four whistles.
  • Prepare a paste by blending together dahi, kaju, garlic, ginger, green chillies, turmeric powder, coriander powder, cumin powder, and chilli powder.
  • Once the cooker cools, open it to find the chana softened.
  • Heat oil in a pan, add cumin seeds. Once they crackle, add chopped onions and saute until golden brown.
  • Add chopped tomato and cook for another two minutes.
  • Add salt, garam masala, and kasuri methi. Mix well.
  • Stir in the prepared paste and cook on low heat. Add a little water to the mixture.
  • Cover and let it simmer for 5-7 minutes until the gravy thickens.
  • Add the boiled chana to the gravy. You can also add some of the water in which the chana was boiled. Mix well.
  • Sprinkle with coriander leaves. Cover and cook for another 10 minutes on low heat.
  • Serve hot with fulka, chapati, or jeera rice.

Video

Keyword indian cuisine

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