Chana Masala Restaurant Style Recipe | How to Make Chana Masala

Chana Masala Restaurant Style recipe with step by step pictures

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 chilli. Chana Masala Restaurant Style can be served with instant bhatura or jeera rice. Yes this recipe doesn’t go we ll 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. Believe me whenever I have made chana using this recipe, people have ended up asking me “is this recipe on the blog? we loved it”.

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

What is it that makes a gravy restaurant like? Smoothness, flavours 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 flavours have been introduced with a help of a handful of whole spices. This recipe is a blend of texture and flavours.CHANA MASALA RESTAURANT STYLE (26)

 

Recipe for Chana Masala Restaurant Style

A simple and easy recipe for a popular dish

Prep time  10 minutes
Cook time 30-40 minutes
Total time 40-50 minutes
Serves 4 persons

Ingredients for Chana Masala Restaurant Style

Main Ingredients
  • 1 and 1/2 cup chickpeas (chana) soaked for 8-10 hours
  • 1 teabag
  • 5-6 cups water
  • 4 tbsp oil
  • 2 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 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)

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).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.

    CHANA MASALA RESTAURANT STYLE (3)

  4. Let it cool.CHANA MASALA RESTAURANT STYLE (4)
  5. Powder it in a mortar/grinder and keep aside.
    CHANA MASALA RESTAURANT STYLE (5)
  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.
    CHANA MASALA RESTAURANT STYLE (22)
  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)
  26. Bon appétit.CHANA MASALA RESTAURANT STYLE (26)

Suggestions:

  • You can use fresh coriander leaves for garnishing.
  • You can adjust the spices as per your taste.

Watch video recipe of Chana Masala Restaurant Style

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