Sanjeev Kapoor

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Masaledaar Chholay  Recipe

A spicy combination of kabuli chana, amla and anardana.

This is an exclusive website recipe.

Preparation Time : 8-10 hour

Cooking time : 41-50 minutes

Servings : 4

Masaledaar Chholay

Main Ingredients

Chickpeas (kabuli chana) , Dried Indian gooseberry (amla)





Level Of Cooking



  • Chickpeas (kabuli chana)
    1 1/2 cups
  • Dried Indian gooseberry (amla)
  • Salt
    to taste
  • Tea leaves
    2 teaspoons
  • Onions
    3 large
  • Ginger
    2 one- inch piece
  • Garlic
    8-10 cloves
  • Green chillies
  • Tomatoes
    4 medium
  • Fresh coriander leaves
    1/4 bunch
  • Cumin seeds
    2 tablespoons
  • Oil
    4 tablespoons
  • Coriander powder
    3 tablespoons
  • Red chilli powder
  • Pomegranate seed powder coarsely powdered
    1 tablespoon


Step 1

Soak chana overnight in four cups of water. Drain and boil in three cups of water with salt, tea leaves and dried amla tied in a piece of muslin cloth till tender.

Step 2

Remove the muslin cloth bag. Peel, wash and chop onions. Peel, wash ginger and garlic.

Step 3

Remove stems, wash green chillies and make a paste of ginger, garlic and green chillies.

Step 4

Wash and chop tomatoes. Clean, wash and chop coriander leaves. Dry roast cumin seeds, cool and grind to a powder.

Step 5

Heat oil in a pan, add chopped onions and sauté till brown. Add ginger-garlic-green chilli paste and sauté for two minutes.

Step 6

Add coriander powder, ground roasted cumin seeds, red chilli powder and anardana powder and sauté till oil separates.

Step 7

Add drained chana and mix well. Add tomatoes and a little cooking liquor and salt if required.

Step 8

Cook till the chanas are well mixed with the gravy. Serve hot garnished with coriander leaves.

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