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!
Here’s yet another way to make Chana Masala/ Chickpea curry.
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