Pin Rich,creamy makhanai gravy using chickpeas or chana serves a great sidedish for mild pulav,roti,nana,chapathi,phulka etc. This chana butter masala gravy is our absolutely family favourite.I usually make PBM and for a change made this gravy using the same base recipe and chana, it turned out super delicious.I wanted to try this gravy ever since I got bored of our usual PBM but always miss out.But finally this time the urge was to post it here with video so made it for lunch and we all enjoyed it a lot. This curry turns out lip msakingly delicious and filling too.If you have frozen chickpeas or cooked chana then making this gravy can be quick.
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Variations:
If you want to skip cream just add milk alone. You can replace cashews with almonds too. You can replace chana with paneer,mushroom,soya chunks,green peas etc. You can even garnish with coriander leaves at the end.
Pin I used my favorite dutch oven to make this gravy, use large pot to make such gravies as its gives nice voume. Pin If you have any more questions about this Chana Butter Masala Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter . Tried this Chana Butter Masala Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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How to make Chana Butter Masala
Serve hot with roti,naan etc. Pin
Expert Tips
Soaking chana overnight or atleast for 8 hrs is a must to get soft chana. Grind it very smooth along with little water to get creamy gravy. You can add cashew paste seperately too but I prefer to saute everything together and puree it as its quick and easy. I used the top malai from milk.Boil milk simmer for few mins, close and keep.After 30 mins using a spoon remove the malai mash it well and use it. Adjust according to spice level. You can even add a pinch of sugar for extra sweetness.My tomatoes were already tangy so I didn’t add sugar. This gives nice volume so perfect to serve for parties or for guests.
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