Chana masala or chickpea curry is one of my most favourite vegetarian dishes. To take that even a step further, my mom made this chana mutton masala one day… And the taste absolutely blew my mind! This is what amazes me about recipes and cooking- it’s all about trying out different combinations and coming up with dishes like this one, which we will continue to have…
There are other variants of chana masala/chickpea curry as well- like with chicken or with cottage cheese, or without garlic and onions and what not.
But for today let’s focus on chana mutton masala only!
Things you need
- 400g Mutton chopped into small pieces
- 250g Chana / Chickpea
- 2 finely chopped tomatoes
- 4 onions
- 10-12 cloves of garlic
- 1″ ginger
- 4 cardamom pods, 4 cloves, 4 small pieces of cinnamon
- 2-3 bay leaves
- 1 tbsp turmeric powder
- 1 tbsp kashmirI chili powder
- 1 tbsp cumin powder
- 1 tbsp coriander powder
- 1 tbsp garam masala powder
- 1 tbsp chana masala
- 1/2 tsp pepper
- 200 ml. Mustard oil
- 2 tbsp gher
- 1/2 tsp sugar
- 100g plain yoghurt
- Soak the chana daal/chickpeas over night in water.
- Wash the mutton pieces thoroughly.
- Make a fine paste with 1″ ginger, 10-12 cloves of garlic, 1 onion
- Finely chop the rest of the 3 onions.
- Marinate the mutton with 100g of yoghurt, ginger garlic onion paste, finely chopped tomatoes, salt, 1 tbsp turmeric powder, 1 tbsp chili powder, 1 tbsp cumin powder, 1 tbsp coriander powder, 4 tbsp Mustard oil for 30 mins.
- Drain the chana daal and boil them in pressure cooker for 6 whistles.
- Heat oil in a pan and fry the chopped onions first. Add the marinated chicken into the pan, cook the meat till oil starts separating from the spice.
- Trasfer the chicken into the pressure cooker and cook for 8-10 whistles. Check if the mutton is well cooked in between and it might take little more/less time.
- Heat 2 tbsp oil in a saucepan and temper with bay leaves and whole spices-cardamom pods, cloves, cinnamon sticks. Then add 1 tbsp chana masala and 1 tbsp garam masala and ghee.
- After a minute, add the boiled chana/chickpeas. Stir for 2-3 minutes and add the mutton pieces and cook for 4-5 mins.
- Sprinkle 1/2 tsp pepper and 1/2 tsp sugar over the chana daal. Keep it on flame for 2 minutes and tasty chana mutton masala is ready.
Personally I like chana mutton masala with Roti/paratha/naan/puri than rice… Since rice is our main staple food, whenever this dish is prepared I have it with rice in lunch and with Roti/any kind of bread at night. Also, this curry tastes amazing as a left over- as the meat absorbs the flavours fron the gravy over time. It’s lighter than mutton curry and fancier than regular chickpea curry!
If you like this, you can also check out my other posts-
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