Chana Masala Restaurant Style Recipe | How to Make Chana Masala

Chana Masala Restaurant Style step by step

According to Wikipedia

Chana Masala Restaurant Style literally means “mix-spiced small-chickpeas”, also known as channay or chole masala or chole or chholay (plural), is a dish from the Indian sub continent; notable in Indian and Pakistani cuisine. The main ingredient is a variety of chickpea called chana or kala chana (meaning black chana). Chana Masala Restaurant Style is just delicious dish to eat. They are much smaller than typical chickpeas (about half the diameter) with a stronger flavour and firmer texture even after being cooked.

Chole is the name for the larger and lighter coloured chickpea commonly found in the West. These are known as kabuli chana in Hindi-Urdu. Easy Chana Masala is fairly dry and spicy with a sour citrus note (the flavour usually comes from coriander and onion). Chana are usually replaced by chole in most restaurants and both versions are widely sold as snack food and street food in India and Pakistan.

According to Vinipedia

I prepare Chana Masala Recipe with the white chana. According to Vini, chane (chhole) can never go wrong. I am a chane lover by birth. Be it simply boiled chane/chane chaat/pindi chane/peshawari chane/Punjabi chane/kadhai chane/kabuli chana fry/hariyali chane/Amritsari chane etc etc.

No… no (yes 2 no please, Mr. M.S. Word {am speaking to him after a long time I guess!! How have you been Mr. Word? How’s Mrs. Word??}) … I haven’t had all the above-mentioned dishes. I saw them on the internet (was just flaunting). But I can say this that I’ll love all of them.

That was about perfect chana masala best recipe. Now let me tell you about the Chana Masala Restaurant Style Recipe. Frankly, I never order Indian chana masala recipe at the restaurants. I love making them at home. But for the sake of my latest love, my blog, I tried making restaurant-style chana masala at home. Best Chana masala can be served with Bhatura recipe to make it taste yummy.

It is a flavourful preparation which uses freshly grounded Chana masala powder and has smooth gravy, as served in the restaurants.

Just remember to team it up correctly. I once had chana masala with chapati, it didn’t impress me at all. The same chana masala  calories with steamed rice, it tasted divine.

You may also like Pindi chana, instant bhatura , butter naan etc.

 chana masala restaurant style

Let’s talk about Chana Masala Recipe

Like always I googled the recipe for Restaurant Style Chana Masala. But I couldn’t find any recipe that would appeal to me. So, I appealed to myself.

What is it that makes a gravy restaurant like? Smoothness, flavours and perfection!

The freshly grounded masala is the star. You can use readymade garam masala but then you will miss them.

The Beauty (the good part about this recipe)

It is a party recipe, still not very complicated. And the best part is that it’s a chana recipe and who would not like them?!

And the Beast (the difficult part about this recipe)

The chana- If over-done/under-done, would spoil the dish.

The smoothness of the gravy-if not taken care of will ruin the restaurant like the feel of the dish.

Experience and experiments (tips and tricks)

-While boiling chana adds a pinch of soda to ensure it boils properly.

– Puree the sauté onion tomato mix well to get smooth gravy

Let’s just talk


Chane/chholey… you talk to me about Chana Masala Restaurant Style them and I will talk to you about my brother. Yes, every chana recipe reminds me of the chana making competition I had with my brother a few years ago. My grandmother (who is the best cook on this planet for us) was the judge.

We prepared our dishes and served to everyone in the family without telling which dish was prepared by whom (OBVIOUSLY)! Then we took their votes. I know it will be very difficult for you all to believe but I had lost the competition. And after losing I went to every single person who had voted for my brother’s dish and started fighting with him/her.

So basically that time not only my culinary skills were poor even my maturity level was low. I got some very cute reactions. But looking at the word count of this post I’ll keep those reactions to my next chholey recipe. I’ll be waiting for you there with the recipe and reactions.

Recipe for Chana Masala Restaurant Style

A simple and easy recipe for a popular dish

Course                                              Main Course
Cuisine                                             Indian 
Prep Time                                       10 minutes   
Cook Time                                       30-45 minutes (the cooking time shall vary as per the number of                                                                          stoves you use, as in how much simultaneous cooking you do)

Servings                                            4 Persons


Main Ingredients
  • 1 and 1/2 cup chickpeas (chana) soaked for 8-10 hours
  • 1 teabag
  • 5-6 cups water
  • 4 tbsp oil
  • 3 medium sized onions roughly chopped
  • 3 medium sized tomatoes roughly chopped
  • 1 pod garlic roughly chopped
  • 1 inch ginger roughly chopped
  • 1 green chiili roughly chopped
  • 1 bay leaf
  • 1 tsp dried pomegranate powder (anardaana powder)
  • 1 tsp amchur powder
  • 1 tsp red chilli powder
  • 1/2 tsp dried ginger powder (saunth powder)
  • Salt to taste
For the fresh garam masala powder
  • 2 pieces cinnamon sticks (dal cheeni)
  • 2 black cardamoms (badi elaichi)
  • 4 green cardamom (chhoti elaichi)
  • 1/2 piece of nutmeg (jaiphal)
  • 8 peppercorns (sabut kali mirchi)
  • 2 tsp coriander seeds
For Garnishing
  • Juice of 1 lemon
  • 1 tbsp dried fenugreek leaves (kasoori methi)


  1. To boil the chickpeas, pressure cooks the chickpeas in sufficient water with salt to taste and a tea bag for 10-12 whistles (the cooking time varies as per the chickpeas, so cook accordingly).CHANA MASALA RESTAURANT STYLE (1)
  2. Let the pressure release and keep the boiled chickpeas aside.CHANA MASALA RESTAURANT STYLE (2)
  3. To make the fresh garam masala, dry roast 2 pieces of cinnamon sticks (dal cheeni), 2 black cardamoms (badi Elaichi), 4 green cardamoms (chhoti elaichi), 1/2 piece of nutmeg (Jaiphal), 8 peppercorns (sabut kali mirchi), 6 cloves (laung) and 2 tsp coriander seeds till aromatic.


  5. Powder it in a mortar/grinder and keep aside.
  6. To prepare the gravy, heat 2 tbsp oil.CHANA MASALA RESTAURANT STYLE (6)
  7.  Add 3 medium sized chopped onions.CHANA MASALA RESTAURANT STYLE (7)
  8. Cook till they turn translucent.CHANA MASALA RESTAURANT STYLE (8)
  9.  Add 1 pod chopped garlic, 1 inch piece of chopped ginger, 1 chopped green chilli.CHANA MASALA RESTAURANT STYLE (9)
  10. Add 3 medium chopped tomatoes.CHANA MASALA RESTAURANT STYLE (10)
  11.  Cook till the tomatoes turn mushy.CHANA MASALA RESTAURANT STYLE (11)
  12. Take the mixture on a plate and let it cool.CHANA MASALA RESTAURANT STYLE (12)
  13. Once it cools, grind it to a smooth paste.CHANA MASALA RESTAURANT STYLE (13)CHANA MASALA RESTAURANT STYLE (12)
  14. Heat 2 tbsp oil.CHANA MASALA RESTAURANT STYLE (14)
  15. Add 1 bay leaf.CHANA MASALA RESTAURANT STYLE (15)
  16. Add the grinded mixture.CHANA MASALA RESTAURANT STYLE (16)
  17.  Cook till the oil oozes out.CHANA MASALA RESTAURANT STYLE (17)
  18. Add 1 tsp dried pomegranate powder, 1 tsp amchoor powder, 1 tsp red chilli powder and 1/2 tsp dried ginger powder and salt to taste (remember the chickpeas already have salt). Cook for 1 minute.CHANA MASALA RESTAURANT STYLE (18)
  19. Add 2 tbsp water and cook for 2 minutes.CHANA MASALA RESTAURANT STYLE (19)
  20. Add the boiled chickpeas. Cook for 3-4 minutes.CHANA MASALA RESTAURANT STYLE (20)
  21. Add water as per your choice of consistency.CHANA MASALA RESTAURANT STYLE (21)
  22. Let it simmer for 10 minutes.
  23. Add garam masala powderCHANA MASALA RESTAURANT STYLE (23)
  24. Add juice of 1 lemon.CHANA MASALA RESTAURANT STYLE (24)
  25. Garnish with a handful of crushed dried fenugreek leaves.CHANA MASALA RESTAURANT STYLE (25)


Make this awesome dish for any party or special occasion. It shall go very well with instant bhatura and saffron rice.

I made this for Sunday brunch and paired it aloo puris and fruit curd to finish off the Sunday brunch.

“One day I am gonna make the onions cry.”

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