Chana Butter Masala is a creamy and rich gravy serves as a great sidedish for naan,roti etc. Let us learn to make Chana Butter Masala Recipe with step by step pictures and video.
Rich,creamy makhanai gravy using chickpeas or chana serves a great sidedish for mild pulav,roti,nana,chapathi,phulka etc.
This chana butter masala gravy is our absolutely family favourite.I usually make PBM and for a change made this gravy using the same base recipe and chana, it turned out super delicious.I wanted to try this gravy ever since I got bored of our usual PBM but always miss out.But finally this time the urge was to post it here with video so made it for lunch and we all enjoyed it a lot.
This curry turns out lip msakingly delicious and filling too.If you have frozen chickpeas or cooked chana then making this gravy can be quick.
Recipe Index
Variations:
- If you want to skip cream just add milk alone.
- You can replace cashews with almonds too.
- You can replace chana with paneer,mushroom,soya chunks,green peas etc.
- You can even garnish with coriander leaves at the end.
I used my favorite dutch oven to make this gravy, use large pot to make such gravies as its gives nice voume.
If you have any more questions about this Chana Butter Masala Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Chana Butter Masala Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Chana Butter Masala Recipe
Ingredients
- 1 cup chana
- 1 tablespoon + 1 teaspoon butter
- 1 teaspoon ginger garlic paste
- 1 teaspoon kashmiri red chilli powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- 1/4 cup milk boiled
- 1 tablespoon malai cream
- 1 teaspoon kasoori methi
- salt to taste
- water as needed
To saute and grind:
- 1 teaspoon butter
- 1 teaspoon oil
- 2 medium sized onion roughly chopped
- 3 medium sized tomatoes roughly chopped
- 6 nos whole cashews
- 1 no green chilli
- 1/2 teaspoon cumin seeds
- salt to taste
Instructions
- Soak chana overnight or at least for 8 hrs. Next day rinse well and add it to pressure cooker along with salt and pressure cook for 5-6 whistles or until soft. When you press it should be soft. Do not discard the stock.
- To a sauce pot - add all the ingredients listed under 'to roast and grind' saute until mushy. Cook covered until raw smell leaves completely and the mixture turns mushy and soft.
- Transfer to a bowl cool down and puree it along with little water to a smooth paste. Set aside.
- Now to the same sauce pot - add 1 tablespoon butter along with ginger garlic paste and kashmiri red chilli powder. Mix well - this step is done to get a bright orange color to the gravy.
- Now add onion tomato paste along with coriander powder and milk. Mix well and let it boil for few mins. Now add cooked chana along with cooked water.
- Mix well, boil for 2 mins finally add garam masala, kasoori methi, fresh cream mix well. Simmer for 5 mins and switch off. Finally top it with butter and close until serving time. Enjoy Chana Butter Masala!
Video
Notes
- Soaking chana overnight or atleast for 8 hrs is a must to get soft chana.
- Grind it very smooth along with little water to get creamy gravy.
- You can add cashew paste seperately too but I prefer to saute everything together and puree it as its quick and easy.
- I used the top malai from milk.Boil milk simmer for few mins, close and keep.After 30 mins using a spoon remove the malai mash it well and use it.
- Adjust according to spice level.
- You can even add a pinch of sugar for extra sweetness.My tomatoes were already tangy so I didn't add sugar.
- This gives nice volume so perfect to serve for parties or for guests.
How to make Chana Butter Masala
- Soak channa overnight or atleast for 8 hrs.Next day rinse well and add it to pressure cooker along with salt and pressure cook for 5-6 whistles or until soft.When you press it should be soft.Do not dicard the stock.
- To a sauce pot – add all the ingredients listed under ‘to roast and grind’ saute until mushy.Cook covered until raw smell leaves completely and the mixture turns mushy and soft.Transfer to a bowl cool down and puree it along with little water to a smooth paste.Set aside.
- Now to the same sauce pot – add 1 tablespoon butter along with ginger garlic paste and kashmiri red chilli powder.Mix well – this step is done to get a bright orange color to the gravy.Now add onion tomato paste along with coriander powder and milk.Mix well and let it boil for few mins.Now add cooked chana along with cooked water.
- Mix well, boil for 2 mins finally add garam masala,kasoori methi,fresh cream mix well.Simmer for 5 mins and switch off.Finally top it with butter and close until serving time.
Serve hot with roti,naan etc.
Expert Tips
- Soaking chana overnight or atleast for 8 hrs is a must to get soft chana.
- Grind it very smooth along with little water to get creamy gravy.
- You can add cashew paste seperately too but I prefer to saute everything together and puree it as its quick and easy.
- I used the top malai from milk.Boil milk simmer for few mins, close and keep.After 30 mins using a spoon remove the malai mash it well and use it.
- Adjust according to spice level.
- You can even add a pinch of sugar for extra sweetness.My tomatoes were already tangy so I didn’t add sugar.
- This gives nice volume so perfect to serve for parties or for guests.
Leave a Reply