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2 cup kala chana, soaked in plenty of water overnight
2 medium onions, chopped fine
2 medium tomatoes fine chopped
1 tsp ginger, grated
3-4 green chillies, minced or sliced into fine rounds
2 bay leaves
1" cinnamon stick
2 black cardamom pods, left whole
1 tsp cumin seeds
1 tsp chana or chole masala
¼ tsp garam masala
Salt to taste
2 tsp olive oil
1 tbsp Fresh coriander, chopped, for garnish
Thinly sliced tomatoes and onion rings for garnish (optional)


Pressure-cook the soaked kala chana with the bay leaves, whole black cardamom pods and cinnamon stick in enough water to cover the chana fully. Do not overcook. Remove the bay leaves, the whole cardamom and cinnamon stick and discard. In a non stick pan, heat the oil. Add cumin seeds when crackle; add grated ginger, chopped green chillies and fry for 1 minute, then add the chopped onions. Fry till the onions become soft and are beginning to turn slightly brown. Add the chopped tomatoes, garam masala & chana or chole masala and stir. Add 1/2 cup water and cook till the tomatoes break down and become mushy.
Now add the cooked kala chana (reserving 1/4 cup) and salt to taste. Stir well to coat.
Add some more water if required, to make thick gravy, let the kala chana simmer away for 5 minutes. Mash the reserved 1/4 cup of the chana and add it to the pan. Stir again. This will thicken the chana. Garnish with the tomato slices and onion rings (if using), and scatter the coriander leaves on top. Serve hot with rice and chapattis.

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