Variety Chana Masala Curry

Variety Chana Masala Curry

This curry features a rich, aromatic masala base made with sauted onions, tomatoes, and a blend of spices like turmeric, chili powder, and coriander. The ground masala paste gives the curry a creamy texture, while dried fenugreek leaves (methi) add a distinct depth of flavor. Finished with a sprinkle of fresh coriander, this versatile curry pairs beautifully with rice, roti, or naan, making it a perfect choice for a wholesome, satisfying meal.

Ingredients

1. Ghee  4tsp
2. Cardamom 4
3. Cumin seeds 1/4 tsp
4. Black Pepper 1/2 tsp
5. Big onion chopped 1
6. Turmeric powder 1/2 tsp
7. Chillipowder 3tsp
8. Coriander Powder 1.5tsp
9. Asfoetida 1/4 tdp
10. Tomato chopped 1
11. Ginger
12. Garlic chopped3-4 
13. Greenchilli 3
14. Cooked Chana 1 cup
15. Water as required
16. Chopped coriander leaves
17. Salt
18. Pepper Powder 1/2 tsp
19. Dried methi(fenugreek) leaves

       Method

1.Prepare the Masala Base:

• Heat 2 tsp ghee in a pan.
• Add cardamom, cumin seeds, and black peppercorns, and sauté until aromatic.
• Add chopped onion and sauté until softened.
• Sprinkle turmeric powder, chili powder, coriander powder, and asafoetida. Mix well and sauté.
• Add chopped tomato and cook until softened.
• Turn off the heat, let the mixture cool, and grind into a smooth paste. Set aside.

2.Prepare the Curry:

• Heat 2 tsp ghee in the same pan.
• Add chopped garlic, ginger, and green chili, and sauté until fragrant.
• Add the cooked variety of chana and mix thoroughly.
• Stir in the prepared masala paste and mix well.
• Add boiled water to achieve your desired curry consistency.
• Season with salt and add pepper powder if preferred.

3.Finish and Garnish

• Sprinkle dried fenugreek leaves (methi) and mix well into the curry.
• Garnish with freshly chopped coriander leaves.

Serve hot with steamed rice, jeera rice, or any Indian bread like roti or paratha. Enjoy your delicious variety chana curry!

For detailed recipe check out the video given below