Chana Masala Restaurant Style Recipe | How to Make Chana Masala

What is Chana Masala Restaurant Style?

Chana Masala Restaurant Style is a preparation of chickpeas cooked in a flavourful onion tomato based gravy. It has the heat of spices, the tanginess of dried pomegranate seeds (anaardana) and dried mango powder (amchur), the punch of ginger, garlic, and chili. Chana Masala Restaurant Style can be served with instant bhatura or jeera rice. Yes, this recipe doesn’t go well with simple chapati or paratha However there is another chana recipe on the blog i.e. best ever chana masala recipe that can be served with simple chapati and still it would taste divine.

Let’s talk about the ingredients for Chana Masala Restaurant Style

What is it that makes a gravy restaurant like? Smoothness, flavors and perfection! And all these are found in this recipe. First things first. Chickpeas should be properly soaked and boiled. For smoothness, the main ingredients are pureed and used. And the flavors have been introduced with a help of a handful of whole spices. This recipe is a blend of texture and flavors.

How To Make Chana Masala Restaurant Style

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).

2. Let the pressure release and keep the boiled chickpeas aside.

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.

4. Let it cool.

5. Powder it in a mortar/grinder and keep aside.

6. To prepare the gravy, heat 2 tbsp oil.

7. Add 3 medium sized chopped onions.

8. Cook till they turn translucent.

9. Add 12-15 chopped garlic cloves, 1 inch piece of chopped ginger, 1 chopped green chili.

10. Add 3 medium chopped tomatoes.

11. Cook till the tomatoes turn mushy.

12. Take the mixture on a plate and let it cool.

13. Once it cools, grind it to a smooth paste.

14. Heat 2 tbsp oil.

15. Add 1 bay leaf.

16. Add the ground mixture.

17. Cook till the oil oozes out.

18. Add 1 tsp dried pomegranate powder, 1 tsp amchur powder, 1 tsp red chili powder, and 1/2 tsp dried ginger powder and salt to taste (remember the chickpeas already have salt). Cook for 1 minute.

19. Add 2 tbsp water and cook for 2 minutes.

20. Add the boiled chickpeas. Cook for 3-4 minutes.

21. Add water as per your choice of consistency.

22. Let it simmer for 10 minutes.

23. Add garam masala powder.

24. Add juice of 1 lemon.

25. Garnish with a handful of crushed dried fenugreek leaves.

26. Bon appétit.

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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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