Men Who Cook Series 2 
We believe in driving home the point that household chores should be shared. 
Recipe for Kala Chana Masala by our member Monika Singhvi Patni ‘s husband Manish Patni
Manish is self Employed & an Award Winning Realtor Since 2005 Providing Consultancy to real estate investors .He is also a lawyer by qualification providing Legal Consultancy and Advisory Services as a legal strategist relating to Banking, Consumers, Regulatory & Criminal Matters.
Manish says ‘ Experimenting my Culinary Knowledge & Cooking for friends and family are my best pastime and hobby….. a stress buster & therapy for me … love to learn new Dishes… Love Cooking Indian Traditional & Continental dishes and desserts as also baking… Rajasthani & Jain Cuisines are my favorite….”
We believe in driving home the point that household chores should be shared. 

Kala Chana Masala


For Kala Chana Masala:

  • Black Chick Pea -3 Katoris
  • For Gravy:
  • Onions – 3
  • Tomatoes – 5
  • Ginger Garlic Paste – 2 tbsp
  • Milk – 1 glass
  • Oil – 5-7 tbsp
  • Cumin Leaves – 1 tsp
  • Bay Leaves – 2
  • Poppy Seeds Paste – 1 ½ tsp
  • Red Chilli powder – 3 tsp or to taste
  • Salt – to taste
  • Turmeric – ½ tsp
  • Garam Masala – 1 tsp
  • Coriander Powder – 4 tsp
  • Asafoetida/Hing – ¼ tsp
  • Fresh Coriander leaves and Green Chilli – For Garnishing

For Masala Aloo & Masala Stuffed Hari Mirch

  • Potatoes – 3 – 4 Medium sized (sliced into 4-6 parts each)
  • Green Chilli – 3
  • Amchoor Powder
  • Red chili powder
  • Turmeric powder
  • Coriander powder
  • Salt
  • Lemon Juice

Pre Preparation:

  1. Soak Kala Chana overnight
  2. Pressure cook the soaked chana with water adding some salt and turmeric powder up to 2 whistles on high and 15 minutes on low.
  3. Preserve the Chana cooked water to be added to the gravy
  4. Reserve some cooked kala chana separately to thicken gravy.
  5. Potatoes slice into 4-6 parts each.
  6. Puree the tomatoes
  7. Grind onions and Chilli into a smooth paste.

Kala Chana Masala Method:

  1. Heat oil in a pan.
  2. Add cumin seeds and bay leaves to the oil.
  3. Quickly add the onion paste, Ginger and garlic paste and asafoetida stirring it continuously.
  4. Next add the poppy seeds paste.
  5. When the onion paste turns golden add, tomato puree and cook for 5 minutes.
  6. Add the dry spice powders- coriander powder, red chili powder and salt.
  7. Cook until the paste comes to a good boil.
  8. Now add the boiled kala chana, garam masala and mix well.
  9. Cook on 10 minutes on medium flame till the gravy attains the desired consistency of thickens.
  10. When the chana is cooked well, add milk and cook for 15 to 20 minutes.
  11. After well cooked, off the stove add Garam Masala to the gravy and garnish with coriander leaves.

Masala Aloo & Masala Stuffed Hari Mirch Method:

  1. Meanwhile blanch and fry potatoes in oil or air fryer.
  2. And then without adding oil, cook with garam masala, amchoor powder, red chilli powder and salt to your taste.
  3. Slit chilli along the length and fill it masala
  4. Mix Amchoor powder, red chilli powder, turmeric powder, coriander powder and salt with lemon juice.
  5. Stuff this masala in the slit green chili
  6. Saute in oil for for 2 minutes.


Serve the kala chana with puri, chapathi or rice and the prepared Masala Aloo and Stuffed Hari Mirch.