Bhandarewale Kale Chane.

Bhandarewale Kale Chane.

Preparation Time 15 Minutes

Cooking Time 30 Minutes

Total Time 45 Minutes

Serve 6

Type of Recipe: Subji

Name of Author:  Asmi Kadam.


  • 1 bowl soaked black chana
  • 1 cup tomato puree
  • ½ teaspoonturmeric
  • 4 to 5 cloves
  • 4 to 5 Black paper
  • 2 bay leaf
  • 1 Black cardamom
  • 1 teaspoon cumin
  • 3 to 4 tablespoon oil
  • 1/3 teaspoon asafoetida
  • 2 tablespoon ginger green chili paste
  • 1 tablespoon red chili powder
  • 1 tablespoon cumin coriander powder
  • 1 teaspoon garam masala powder
  • 1 teaspoon aamchur powder
  • 1 tablespoon kasuri methi
  • Chopped coriander
  • Salt
  • 2 glass of water


First, boil the chana. For boiling the chana, add water, salt and turmeric into the soaked chana. And pressure cooks them with 3 to 4 whistles.

Now heat the kadai on a medium flame. Add oil. Once oil heated add cumin, cloves, black paper, bay leaf, black cardamom and asafetida. Once cumin splutters add ginger green chili paste. Sauté well. Then add red chili powder and cumin coriander powder. Sauté well. Now add tomato puree into this masala. Stir it. Once masala leaves the oil add garam masala powder, chopped coriander, kasuri methi, aamchur powder and salt. Mix well.

Now add boiled chana into this masala. Add 1 glass of water. Mix well. Allow to boil for at least 15 minutes.

Once it cooks nicely garnish with chopped coriander and switch off the gas.

Now serve this Chana recipe with puri.


Thank you.

Have a wonderful day.

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