chana masala

Chana Masala | Restaurant Style Chana Masala | How to make Chana Masla

Chana Masala Recipe with step by step photos

What is Chana Masala?

Chana Masala is flavourful chickpeas or chole curry which has the heat of chilies, sharpness of garlic, subtle flavour of fenugreek leaves i.e. Kasuri methi. There are many chickpeas curry recipes on the blog ranging from pindi chole to chole without onion garlic. This is, however, my favourite recipe till date because with its first bite lots of flavours burst in the mouth and all of them are perfectly balanced! This is the kind of chana masala which is served at restaurants, the good ones!! Do try this recipe as it is

  • Recipe for best chana masala
  • Restaurant style chana masala recipe

Let’s talk about the Ingredients for Chana Masala

Chana masala calls for chickpeas i.e. white chana or kabuli chana. I prefer to use the smaller chickpeas. However what is important is that chickpeas should be properly soaked and cooked. We all know the cooking time of the chickpeas we use. So you can adjust the timing accordingly. An onion tomato based gravy is prepared for chana masala recipe. It has the flavour of garlic and many other dry spices.chana masala

Chana Masala Recipe

Prep time       : 15 minutes + soaking time of chickpeas

Cook time      : 30 minutes

Total time      : 45 minutes

Servings         : 4 persons

Ingredients for Chana Masala

To boil chickpeas

  • 1 cup chickpeas (kabuli chana) soaked overnight or for 8-10 hours
  • 2 cups water
  • 1/2 tsp turmeric powder
  • Salt to taste

For the gravy

  • 3 tbsp oil
  • 2 small bay leaves (tej patta)
  • 2 medium-sized onions, chopped
  • 1 tbsp crushed/minced garlic
  • 3 medium-sized tomatoes
  • 1-inch ginger, roughly chopped
  • 1 green chili, roughly chopped
  • 1/2 tsp garam masala powder
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 2 tsp dry fenugreek leaves (Kasuri methi)
  • 1/2 tsp amchur powder
  • water as required
  • salt to taste

How to make Chana Masala

 Directions

  1. In a pressure cooker add 1 cup soaked chickpeas (kabuili chana), 1/2 tsp turmeric powder, and salt to taste Chana Masla
  2. Add 2  cups water and pressure cook on low flame after 1 whistle for 12 minutesChana Masla
  3. Let the pressure releaseChana Masla
  4. Check chickpeas for doneness. Keep aside for nowChana Masla
  5. Heat 3 tbsp oil and add 2 small bay leaves. Cook for 30 secondsChana Masla
  6. Add 2 medium sized chopped onionsChana Masla
  7. Cook until onions become light brownChana Masla
  8. Add 1 tbsp minced garlic. Chana Masla
  9. Cook for 1-2 minutes or till raw smell of garlic goes away Chana Masla
  10. Add 1 tsp red chili powder, 1/2 tsp turmeric powder, 1/2 tsp amchur, 1 tsp garam masala, and 2 tsp Kasturi methi Chana Masla
  11. Cook for 1 minuteChana Masla
  12. In a grinder jar add 3 medium sized tomatoes, 1 inch chopped ginger and 1 green chili Chana Masla
  13. Make a smooth pasteChana Masla
  14. Add paste to the onions garlic mixChana Masla
  15. Cover with lidChana Masla
  16. Cook for till oil oozesChana Masla
  17. Add boiled chickpeas in the gravyChana Masla
  18. Cover with lid and cook for 8-10 minutes Chana Masla
  19. Check seasoning and consistencyChana Masla
  20. Bon Appetit: Serve chana masala with bread bhaturachana masala

 Suggestions

  • You can add whole dry spices instead of garam masala powder
  • You can garnish with chopped coriander leaves
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