Wednesday, June 29, 2011

Chana Masala in Minty Yogurt Sauce

Chana / Chickpeas - 2 cups (Soaked overnight and cooked or 2 15oz cans)
Onion - 1  finely chopped
Tomato - 2
Ginger - 1/2 piece
Garlic - 2 cloves
Mint Leaves - 1/2 cup
Cumin Seeds - 1 tsp
Bay Leaf - 2
Coriander Powder - 2 tsp
Chana Masala Powder - 2 tsp
Red Chili Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Yogurt - 1 cup
Salt- to taste
Oil - 2 TBSP


  1. Blend together the tomatoes, ginger, garlic and mint leaves to a smooth paste.  No need to add water.
  2. Heat oil in a large pan and add cumin seeds and bay leafs.  Fry for 10 seconds and add the chopped onion and saute until soft.  
  3. Add coriander powder, chana masala powder and turmeric powder and chili powder.  Fry for 2 minutes.
  4. Add the ground tomato paste, mix well and fry until oil separates.
  5. Add the canned or cooked chana/chick peas and salt and mix well.  
  6. Cook for 7-8 minutes.  Lower the heat to simmer and add yogurt.  Mix thoroughly.  If needed, add 1/4 cup of water.
  7. Let it simmer for 5 minutes and remove from heat.  
  8. Serve hot with rice, roti or naan.


  1. Love the flavor!! Yogurt n mint..yummy!

  2. looks delicious and very tempting dear...
    will soon give a try :)

  3. I love the flavor of mint in chana masala!!!!

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  4. Looks so yum, chana n yogurt what a combo

  5. Wah.. What and tempting combination.. looks absolutely perfecttt.. Thanks for sharing dear !!
    Indian Cuisine

  6. Wonderful pair for rotis, simply inviting and filling..

  7. Absolutely love this variation :)

  8. wow Latha, dat looks very interesting. Nice variation to the usual channa masala!

  9. Wonderful twist to the good old chana masala i must say! :) great recipe!

  10. The eggless Pineapple upside down cake looks so good that I will have to try it! Thanks for sharing!!


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