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.
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.
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.
PREP TIME 10 minutes
COOK TIME 30-40 minutes
TOTAL TIME 40-50 minutes
Main Ingredients
• 1 and 1/2 cup chickpeas (chana) soaked for 8-10 hours
• 1 tea bag
• 5-6 cups water
• 4 tbsp oil
• 2 medium-sized onions roughly chopped
• 3 medium-sized tomatoes roughly chopped
• 12-15 garlic cloves roughly chopped
• 1-inch ginger roughly chopped
• 1 green chili roughly chopped
• 1 bay leaf
• 1 tsp dried pomegranate powder (anardaana powder)
• 1 tsp amchur powder
• 1 tsp red chili powder
• 1/2 tsp dried ginger powder (saunth powder)
• Salt to taste
For garam masala powder
• 2 pieces of 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).
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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