How to make Chana Hara Masala -

Black chana cooked in green masala.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Black Bengal Gram, Chana Masala Powder

Cuisine : Indian

Course : Main Course Vegetarian


For more recipes related to Chana Hara Masala checkout Chana Jaisalmer, Kale Chana . You can also find more Main Course Vegetarian recipes like Sarson Ka Saag with Makki Roti Palak Rajma Soyabean Granules Sabzi Pepper Bhindi Fry - SK Khazana

Chana Hara Masala

Chana Hara Masala Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 5-6 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chana Hara Masala Recipe

  • Black Bengal Gram soaked overnight and boiled in salt water 1 cup

  • Chana Masala Powder 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Onions 3 small

  • Green chillies 2

  • Ginger-garlic paste 1 tablespoon

  • Tomato 1 medium

  • Kashmiri red chilli powder 1/2 teaspoon

  • Dried mango powder (amchur) 1/2 teaspoon

  • Black salt a pinch

  • Chana masala powder 1 teaspoon

  • Fresh coriander leaves roughly chopped 1 1/2 cups

  • Fresh mint leaves roughly chopped 1/2 cup

  • Salt to taste

  • Juice of ¼ lemon

Method

Step 1

Heat oil in a non-stock pan, add cumin seeds and sauté till fragrant.

Step 2

Slice onions thinly and add to the pan. Roughly chop green chillies and add and sauté for 1-2 minutes. Add ginger-garlic paste and sauté till light golden.

Step 3

Roughly chop tomato and add to the pan. Add Kashmiri red chilli powder, dried mango powder, black salt, chana masala powder and mix well.

Step 4

Add coriander leaves and mint leaves and mix well.

Step 5

Transfer the mixture into a mixer jar and grind using boiled gram water as required.

Step 6

Heat another non-stick pan, add boiled gram, ½ cup boiled gram water, ground mixture and allow to boil.

Step 7

Add salt and lemon juice and cook, stirring continuously, for 3-4 minutes.

Step 8

Transfer into a serving bowl and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.