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.
Servings5
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.
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