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Creamy Malai Chana Masala

A luxurious, creamy, and mildly spicy North Indian chickpea curry. It features a rich cashew-tomato base and is finished with fresh cream and aromatic spices. Perfect for pairing with Jeera Rice, Naan, or Parathas.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Cuisine North Indian, Punjabi
Calories 320 kcal

Ingredients
  

  • 3 cups Kabuli Chana (Chickpeas) soaked overnight
  • 2 cups Water for pressure cooking
  • 1 tbsp Oil
  • 1 tsp Salt
  • 1 cup Tomato Roughly chopped
  • ½ cup Cashews
  • 1 tsp Green Chilli & Ginger paste
  • ⅓ cup Dahi Fresh and thick
  • 1 tsp Vasant Masala Turmeric Powder (Haldi)
  • 1 tbsp Vasant Masala Chilli Powder
  • ¼ cup Oil or Ghee
  • 1 tbsp Whole Spices 1-2 Cloves, 1 Star Anise, 1 inch Cinnamon stick, 1 Dried Red Chili
  • 1 tsp Hing (Asafoetida)
  • ½ tsp Vasant Garam Masala
  • ⅓ cup Fresh Cream

Instructions
 

  • In a pressure cooker, add your 3 cups of soaked chana. Add about 2 cups of water—just enough to cover them. Add a pinch of salt and 1 tbsp oil (this keeps the chana moist).
  • Close the lid and pressure cook for 5 to 6 whistles on medium flame. Once the pressure releases naturally, press a chickpea between your fingers. It should mash easily. If it's hard, the curry won't be creamy!
  • Here is where we differ from the usual onion-tomato chop. In a mixer jar, combine:
    Chopped tomatoes
    Cashews
    Green chili & ginger paste
    Curd
    Vasant Masala Turmeric & Chilli Powder
    Why add spices now? Blending the Vasant spices with the curd and cashews allows them to bloom and prevents them from burning in hot oil later. Grind this mix until it is an ultra-smooth, orange-hued paste.
  • Heat a heavy-bottomed pan or kadhai. Add 1/4 cup oil. Once hot, lower the flame and add your whole spices (Clove, Star Anise, Cinnamon, Dried Red Chili) and Hing.
    Sensory Check: Let them crackle for 30 seconds until your kitchen smells aromatic.
  • Pour in your smooth prepared paste carefully (it might splatter!).
    Cook: Stir well and let it cook on medium-low heat. This needs about 8–10 minutes.
    The Sign: You are looking for the "oil separation" stage. The gravy will thicken, darken slightly in colour, and you will see tiny bubbles of oil on the sides.
  • Add a little salt (remember the chana already has some). Add the boiled chana along with the water leftover in the cooker (that water is full of flavour, don't throw it!).
  • Mix: Stir everything together.
    Simmer: Cover and let it cook on low heat for 5–7 minutes. The chana needs to absorb the flavours of the masala.
    Texture Tip: Mash a few spoonfuls of chana against the side of the pan to naturally thicken the gravy.
  • Open the lid—the aroma should be incredible by now. Lower the gas completely.
    Add Vasant Garam Masala for that final aromatic punch.
    Stir in the Fresh Cream. The colour will turn a beautiful creamy orange. Cook for just 1 minute more.
  • For that final visual pop, heat 1 tbsp oil in a small tadka pan. Switch off the flame and immediately add 1 tsp Vasant Red Chilli Powder and pour it over the curry. This gives that glossy red layer you see in restaurants.
  • Garnish with plenty of fresh coriander. Serve hot with butter naan, paratha, or a tall glass of salted Chhas!