Lila Chana Nu Shaak is a famous kathiyawadi sabzi/curry from Surendranagar, in Gujarat. It is a spicy curry made with green chana and a strong garlic chutney flavor. It is generally made in winter as green chickpeas are abundant during this period. it is an ideal curry recipe served with either bajra rotla or steamed rice. This winter season try this wonderful village-style curry and enjoy its mouth-watering taste along with friends and family!
- Firstly, I made curry with green chana but you can also add veggies like potatoes, gobi, capsicum, and carrot in this curry.
- I roast besan (gram flour) into gravy which helps to make thick curry and creamy gravy.
- I use slightly sour buttermilk in masala paste; it gives dhaba style taste to the sabzi.
- Lastly, the Green chana curry recipe tastes great when served hot and spicy with bajri rotla.
Kathiyawadi Lila chana nu shak | Green chana sabzi | how to make green chana curry
To boil green chana
- 250 grm or 1.5 cup fresh green chana
- 2 cup water
- Salt to taste
- Pinch of sugar
For kathiyawadi garlic chutney
- 10-12 garlic cloves
- ½ tsp cumin seeds
- 1 tbsp red chilli powder
For tomato-onion gravy
- 2 medium size chopped tomatoes
- 4 green onion white parts or 2 medium size onion
- 1 inch ginger
- 1 green chilli
For green chana shak
- 4 tbsp oil
- ½ tsp mustard seeds
- 1 tsp cumin seeds
- Pinch of hing
- 2 dry red chilli
- 3 cloves
- 1 bay leaf
- ½ inch cinnamon
- 1 tbsp gram flour besan
- 1 tbsp kathiyawadi garlic chutney
- ½ tsp turmeric powder
- 1 tbsp coriander powder
- 1 tsp kashmiri red chilli powder
- ½ cup buttermilk or ¼ cup curd
- Tomato-onion gravy
- Salt to taste
- 1.5 cup water or as required
- ½ tsp garam masala
- 1 tsp kasuri methi
- 1 tbsp jaggery
- 2 tbsp oil
- ½ tsp kashmiri red chilli powder
- In a pan, boil 2 cups of water and add fresh green chana, salt, and sugar. Boil green chana till it becomes soft. Remove water from boiled chana and keep it aside.
- For garlic paste, in mortal-pestal, add 10-12 garlic cloves, ¼ tsp cumin seeds, and 1 tbsp kashmiri red chili powder. Crush it coarsely. Kathiyawadi garlic paste is ready.
- In a mixture jar, add tomatoes, a white part of green onion, green chilli, and ginger. Grind it into a smooth paste.
- Now heat oil in a pan, add mustard seeds, cumin seeds, dry red chilli, cloves, bay leaf, cinnamon, and a pinch of hing. Sauté for a minute.
- Now lower the flame, add gram flour, and roast till it slightly changes its color.
- Then in a bowl, add kathiyawadi garlic paste, turmeric powder, coriander powder, red chilli powder, and sour buttermilk. Mix well.
- Add masala paste into oil and Sauté till oil separates from the sides of the masala.
- Then add onion-tomato gravy and salt. Cover and cook till oil releases from the sides of gravy.
- Then add the green part of the onion and mix well.
- Now add boiled chana and mix well with the gravy. Crush some chana with a masher or bowl.
- Then add 1.5 cups hot water into the gravy and mix well.
- Cover and cook for 5 minutes on low flame till the gravy thickens.
- Add garam masala, kasuri methi, and jaggery. Mix well.
- For tadka, heat 2 tbsp oil in a pan and add red chilli powder. Mix well and add tadka on sabzi. mix well.
- Serve lila chana nu shak with bajra rotla, papad, and salad.
- add sugar while boiling green chana helps to retain its green color.
- dry spices give a nice aromatic flavor to sabzi.
- roasted besan gives thickness to chana sabzi gravy.
- masala paste gives dhaba style color and flavor to sabzi.
- cook gravy on medium flame till oil separates.
- cover and cook green chana with gravy, so gravy flavors quickly absorb in green chana.
- tadka adds more flavor and taste of sabzi.