Chana Curry

Chana Salan

Let it be a Sunday family breakfast or plain-menu dinner… Bhabi’s kitchen is sharing Chana Salan (or chickpeas curry) recipe in Indian style. Serve it with poori paratha or tandoori naan alongside aloo tarkaari or any salad. Everyone will surely enjoy having it! Try it out and let us know if you have any feedback.

Cuisine: Indian

Type: Curry



s. no Ingredient Quantity
1 Chickpeas / Safaid Chanay 2 cups, boiled
2 Onion 1 large, sliced
3 Yogurt ½ cup
4 Ginger garlic paste 1 tablespoon
5 Garam Masala Powder ½ teaspoon
6 Red chili powder 1 teaspoon
7 Coriander powder 2 teaspoon
8 Turmeric powder 1 teaspoon
9 Cumin Seeds / Zeera 1 teaspoon
10 Oil ¼ cup


Procedure for preparing Chana Salan:

  1. Blend onion, yogurt and all spices to form a smooth paste
  2. Heat oil in a pot and fry cumin. When it begins to crackle, add masala paste.
  3. Keep stirring and Fry till oil separates.
  4. Add boiled chickpeas and one cup water. Cook on low flame for 10-15 minutes.
  5. Garnish with chopped green chilies and coriander leaves.

Tip: Serve with puri paratha or chapati.

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