Kala Chana Masala
Time breakdown
Ingredients
- Black chickpeas (kala chana), soaked
- Onion and tomato, chopped
- Ginger-garlic paste
- Turmeric, chilli, coriander, garam masala
- Salt
How to Make Kala Chana Masala
- 1
Pressure-cook the black chickpeas with salt until soft.
- 2
Heat the Anveshan Ghee and sauté onion, ginger-garlic and tomato with the spices until the Anveshan ghee separates.
- 3
Add the cooked chana with some water and simmer 12–15 minutes.
Tips for the Best Kala Chana Masala
- ✓Soak the kala chana overnight so they cook soft and evenly.
- ✓A squeeze of lemon at the end lifts the earthy flavour.
Frequently Asked Questions
More about Anveshan Pure Cow Ghee
BENEFITS
You might also like
LunchAchari Paneer
Paneer in a tangy pickle-spiced gravy, tempered with panch phoron in Anveshan Wood-Pressed Mustard Oil.
1 Anveshan · ₹523
LunchAfghani Chaap
Creamy white-gravy soya chaap with cashew, curd and mild spices, browned in Anveshan Wood-Pressed Groundnut Oil and finished with Anveshan Bilona Ghee — a North-Indian restaurant-style favourite.
2 Anveshan · ₹1675
LunchAloo Baingan
A homely dry sabzi of potato and brinjal with panch phoron, cooked in Anveshan Wood-Pressed Mustard Oil.
1 Anveshan · ₹523
LunchAloo Chi Bhaji
A light Maharashtrian potato sabzi with mustard, curry leaves and turmeric, tempered in Anveshan Wood-Pressed Groundnut Oil — the classic filling for a puri-bhaji.
1 Anveshan · ₹425
Kala Chana Masala
1 Anveshan product · ₹1250
