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South Indian Chana Masala

Preparation Time: 10 min. Cooking Time: 30 min. Serves 4


1 Onion Very Finely Chopped

2 Tomatoes Finely Chopped

3 Sprigs of Curry Leaves (Mitho Limdo)

1 tbsp Tomato Puree

125ml Coconut Cream

¼ cup Very Finely Grated Coconut

10-12 Cashews Nuts

1½ inch Ginger Finely Chopped

5 Big Cloves Garlic Finely Chopped

2 tbsp Oil

1 tbsp Butter

2 Dry Red Chillies

¾ tsp Mustard Seeds

¾ tsp Cumin Seeds

¾ tsp Fennel Seeds

¼ tsp Asafoetida (Hing)

¾ tsp Turmeric Powder

1½ tsp Chilli Powder

1½ tsp Coriander-Cumin Powder (Dhana Jiru)

1 tsp Chana Masala Powder

1 tsp Garam Masala Powder

1 tbsp Jaggery (Gōr)

Salt to taste


  1. Add the dry red chillies to 1 tbsp of oil on medium heat. Once hot, add the mustard seeds and fennel seeds until they crackle. Then add the asafoetida, two sprigs of curry leaves, onions, butter, and ¼ tsp salt. Cook until golden brown.

  2. Add the grated coconut, cashew nuts, ginger and garlic and cook until light brown, stirring continuously.

  3. Add the tomatoes, turmeric powder, chilli powder, coriander-cumin powder, chana masala, garam masala, tomato puree, jaggery and salt.

  4. Add ⅓ cup of water and mix well; cook for 8-10 minutes, until the tomatoes are soft and cool, and blend in the mixer until it is a smooth paste.

  5. Heat oil on medium heat; once hot, add cumin seeds and the rest of the curry leaves, pour the paste, and add the coconut cream and Kabuli chana. Bring it to a boil, then simmer for 10-15 minutes, stirring occasionally.

  • Garnish with coriander leaves and grated coconut, and enjoy with naan or rice.

South Indian Chana Masala | The Rasoi Recipes


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