White Chick Peas (Kabuli Chana) Curry




½ cup White Chick Peas or Kabuli Chana (soaked overnight)

1 Tomato, cut into 4 pieces

1 Onion, cut into 4 pieces

10 Cashewnuts

1 tsp Melon seeds

1 Cardamom

½” piece Cinnamon

2 Cloves

½ tsp Ginger-Garlic paste

½ tsp Garam Masala

½ tsp Red Chili Powder

½ tsp Coriander Powder

½ tsp Turmeric Powder

1 tsp Kasuri Methi

1 tsp fresh cream


  1. Pressure cook the soaked chana in two cups of water till done. It may require 5-6 whistles. Set it aside.
  2. Cook the onion, tomato, cashewnuts and melon seeds for 5 minutes and grind it to a fine paste.
  3. Heat oil. Add the cardamom, cloves and cinnamon. Add the ginger garlic paste and fry for a minute.
  4. Next, add the paste made in step 2. To that, add the garam masala, red chilli powder and coriander powder. Fry this mixture for a few minutes.
  5. Add the boiled chana and mix well. Add salt to taste. Let this mixture boil well. Once it is done, add the Kasuri methi and the fresh cream. The Chickpeas Curry is ready to serve.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s