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    You are here: Home / Sharmis Passions / Chana Butter Masala | Channa Makhani

    Chana Butter Masala | Channa Makhani

    Last Updated On: Dec 21, 2022 by Sharmilee J

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    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.

    chana butter masala recipe

    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.

    chana butter masala recipe

    I used my favorite dutch oven to make this gravy, use large pot to make such gravies as its gives nice voume.

    chana butter masala recipe

    If you have any more questions about this Chana Butter Masala Recipe do mail me at sharmispassions@gmail.com. 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.

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    Chana Butter Masala Recipe

    Chana Butter Masala is a creamy and rich gravy serves as a great side dish for naan, roti etc. Let us learn to make Chana Butter Masala Recipe with step by step pictures and video.
    Prep Time15 minutes mins
    Cook Time30 minutes mins
    Total Time45 minutes mins
    Servings5
    AuthorSharmilee J

    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.
    Nutrition Facts
    Chana Butter Masala Recipe
    Amount Per Serving (75 g)
    Calories 215 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 3g19%
    Trans Fat 0.1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 2g
    Cholesterol 13mg4%
    Sodium 1597mg69%
    Potassium 288mg8%
    Carbohydrates 31g10%
    Fiber 11g46%
    Sugar 5g6%
    Protein 8g16%
    Vitamin A 889IU18%
    Vitamin C 14mg17%
    Calcium 112mg11%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    How to make Chana Butter Masala

    1. 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.chana butter masala recipe
    2. 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. chana butter masala recipe
    3. 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. chana butter masala recipe
    4. 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. chana butter masala recipe

    Serve hot with roti,naan etc.
    chana butter masala recipe

    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.

    chana butter masala recipe


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    Filed Under: chana recipes, Gravies for Rotis, RandomPosts, Recent Posts, Sharmis Passions, sidedish for parotta, sidedish for poori

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