White Chana Gravy With Boiled Rice
45 minutes
1131 reads
About White Chana Gravy With Boiled Rice
Chana Masala is a beloved Punjabi classic in Indian cuisine, known for its rich, aromatic gravy made from white chana, onions, garlic, ginger, and green chillies. This hearty dish is a true crowd-pleaser—perfect for when guests come over, as it never fails to impress with its bold flavors and satisfying texture.
Whether served with fluffy boiled rice, soft pooris, or crispy bhature, Chana Masala creates a filling and comforting meal that appeals to all ages. By adjusting the spice level, you can make it milder for children, ensuring everyone at the table enjoys this all-time favorite. It’s a versatile dish that promises warmth and delight in every bite!
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
- 2 Onion chopped, medium sized
- 4 clove Garlic
- 1 Ginger
- 2 Chilli green
- 2.5 Tomatoes
- 1/2 tsp Salt or as per taste
- 1/4 Chillies pwr, red
- 1/2 tsp Degi Mirch
- 1/2 tsp Masala or chana chana
- 2 tbsp Oil
- 1 Cardamom black, black cardamam
- 2 tbsp Coriander dhania, coriender
- 1/4 tsp Garam Masala
- 1 glass Rice for
- 1/2 tsp Salt or as per taste
- 2 glass Water
Instructions
- Soak chana overnight. Take a cooker, put chana with water, 1/4 tsp salt, black cardmom and boil in a pressure cooker till the chana is soft and tender.
- Make a fine paste of onion, ginger, garlic, green chillies, and a little water. Make a fine paste of tomato separately and keep aside.
- Take a pan, put onion paste and add a little water and ghee. Saute until onions turns light brown.
- Now add tomato paste,all spices and mix well. Saute it for 7-8 min,till mixture leaves ghee.
- Now add onion masala in the boiled chana in cooker and add sufficent water you need to make the gravy. Let it get 2-3 whistle, open the cooker and check if more water is required. Add garam masala, kasuri methi and garnish with coriander leaves.
- FOR BOILED RICE First of all wash the rice properly. Now take a pan and fill half pan with water and boil the rice. Cook on the lowest heat possible for 10-15 min, without uncovering the pan.When the rice are cooked properly drain the extra water.
- Serve chana with boiled rice.
Recipe Notes
White chana curry is a simple punjabi curry is very easy to make and all its ingredients are easily available to you. Serve it with boiled rice.
Additional Tips
- For an extra depth of flavor, add a teaspoon of dried fenugreek leaves (kasuri methi) towards the end of cooking and let it simmer for a few minutes—this imparts a distinct aroma typical of Punjabi chana gravies.
- If you prefer a thicker, restaurant-style gravy, mash a ladleful of cooked chana directly into the sauce and let it simmer; this naturally thickens the curry without additional thickeners.
- For a tangier profile, stir in a splash of tamarind pulp or a squeeze of fresh lemon juice just before serving—this balances the earthy spices and complements the boiled rice.
- Leftover chana masala tastes even better the next day as the flavors deepen; store in an airtight container in the fridge for up to 3 days and reheat gently before serving.
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Recipe Nutrition
Calories: 147kcalCarbohydrates: 14gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 5.4gSodium: 760mgFiber: 1gSugar: 3g
Shakuntla Tulshyan
Articles: 90
4 Comments
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I’m eager to make this recipe!
What a delicious idea! Thanks for sharing.
This looks so inviting! Thank you.
This is so tempting! Thank you.