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Showing posts with label Chana. Show all posts
Showing posts with label Chana. Show all posts

30 April, 2013

Enticing Ghugni/Chana Masala/Chickpea Curry

30 April, 2013

Enticing Ghugni/Chana Masala/Chickpea Curry

Sorry, I could not write for quite a few days as I was suffering from fever. So, I made ghugni to enhance my tastebuds. Ghugni /Chana masala is mostly served as an evening snack or as an accompaniment with rotis/parathas for breakfast.This is a very famous Bengali delicacy. On most Sundays, ghugni/aloo dum with luchi (poori) is a very common breakfast in our family as well as most of the other Bong families. The dish is so flavourful, that you will crave for more. Do try it out and hope you like it! #ProudtobeaBong. (And don't forget to comment or subscribe!! Njoy! )

Enticing Ghugni/Chana Masala/Chickpeas Curry


  • Dry yellow/ peas/chickpeas - 1 cup
  • Onion - 1(chopped)
  • Tomato - 1 (chopped)
  • Green chilli- 2-3(chopped)
  • Ginger garlic paste - 1 tbsp
  • Tomato puree - 1 tbsp
  • Oil - 2 tbsp
  • Cumin seeds - 1/2 tsp
  • Turmeric powder - 1 tsp
  • Red chilli powder -1 tsp
  • Cumin powder - 1 tsp
  • Salt to taste
  • Sugar - 1 tsp
  • Garam masala powder -  1 tsp
  • Fresh chopped coriander, lemon wedges - for garnishing


  1. Soak the chickpeas overnight. Wash them nicely and pressure cook with a cup of water and cook till three whistles and switch off the flame.
  2. Saute cumin seeds in hot oil and when it crackles, add chopped onions and green chillies and fry them till it turns tender.
  3. Add tomatoes,ginger garlic paste, tomato puree, salt, sugar, spices and cook till the mixture turns mushy and gives out oil  from the sides.
  4. Next add the boiled chickpeas and stir for a few mins. Now add about a cup of water Let simmer and cook till the chickpeas turn soft and tender. You can also pressure cook to one whistle and switch off. Check the consistency of the gravy and add garam masala powder and mix well.
  5. Garnish with chopped coriander, green chillies and onion rings . Serve hot with pooris or rotis.

13 April, 2013

Chanar Dalna /Cottage Cheese Balls In Spicy Gravy

13 April, 2013

Chanar Dalna /Cottage Cheese Balls In Spicy Gravy 

Chanar Dalna / Cottage cheese curry is a very traditional and popular Bengali dish. Whenever it comes for having a vegetarian platter, a paneer/cottage cheese dish is a must. It is mostly served during religious occasions or festivals. Chana is quite different from the paneer that is available in the market. Chana is prepared by curdling milk with lactic acid or lemon juice and squeezed thoroughly to drain out the excess water. It is a really yummy side dish which tastes best with steamed rice or pulao. Do try it out! (And don't forget to comment/subscribe!!)

Chanar Dalna /Cottage Cheese Balls In Spicy Gravy

    For the balls

  • Chana/ cottage cheese - 200 gms
  • Besan / chickpea powder - 2 tbsp(for binding)
  • Cumin powder - 1 tsp 
  • Red chilli powder - 1/2 tsp
  • Green chillies - 2(chopped)
  • Salt - a pinch
  • Ginger paste- 1 tsp
  • Oil - for frying

    For the dalna/curry

  • Potato - 1 (cut in cubes)
  • Cumin seeds- 1 tsp
  • Turmeric powder - 1/2 tsp
  • Red chilli powder - 1/2 tsp
  • Cumin powder - 1 tsp
  • Ginger paste - 1 tsp
  • Garam masala powder - 1 tsp
  • Ghee/clarified butter - 1 1/2 tsp (optional)
  • Mustard oil - 2 tbsp
  • Sugar - 1 tsp
  • Salt - to taste


1. Knead the chana/cottage cheese nicely. Now add all the ingredients for the balls except oil and once again knead well.
2. Make small balls and flatten them a little as shown in the picture and keep them aside for 5-7 mins.
3. Heat oil in a kadhai and fry the balls till it turns slightly brownish. Also fry the potatoes and keep aside.
4. In the same pan, add some oil, and add the whole cumin seeds.
5. Now add the fried potatoes, ginger paste, sugar and mix all the powdered spices with a little water to make a paste except garam masala. Stir well and then add 1 1/2 cup of waer. Season with salt.
6. Cook covered for 5-7 mins. till the potatoes are well done. Put in the fried balls and cook for 2-3 minutes   more.
7. Add garam masala and ghee. Serve hot with warm rice / rotis.

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