Mushroom Chana Masala | Quick Chana Mushroom Masala | Dhingri Chana Masala By Veena Theagarajan

My kids love mushrooms. Mushroom is a must in my weekly vegetable shopping. I will buy it first and then decide what to do with it. Mushroom doesn't stay fresh long so you have to use it with in a day or 2. My kids loved this combo. This is perfect for fried rice or roti. Next day I made bread sandwich with left over gravy too. 

White Kabuli Channa - 1.5 cup (cooked)
Mushroom - 1/2 cup
Onion - 2
Tomatoes - 2
Ginger - 1 inch piece
Garlic - 7 or 8
Tamarind - small lemon sized
Jaggery - 1 teaspoon
Oil - 2 1/2 Tablespoon
Chilli powder - 11/2 teaspoon
Channa masala - 3/4 teaspoon
Coriander powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Chopped coriander leaves -  table spoon
Cumin Seeds - 2 teaspoons
kasoori methi - 2 teaspoon


Soak Channa for 8 to 10 hours. Wash well and cook it in pressure cooker with enough water for 20 mins / 3-4 whistle. Drain it

Heat little oil in the kada add onion, ginger, garlic and fry till raw smell goes off. Add Tomatoes and fry till mushy. Switch it off and grind to smooth paste with Red chilli powder. Channa masala powder, 1/4 cup of cooked chana, Coriander powder, turmeric powder.

Heat the Kada with rest of the oil. Add Cumin seeds when it splutters fry masala paste in medium flame till oil separate it. Add Mushroom and let it cook for 2 mins.

Add cooked Chana, jaggery, tamarind extract. Mix well. And cook till desired consistency. Add soaked dry kasoori methi. Cook for another min. Garnish with coriander leaves.

Serve with Finely cut onions and Lemon pieces