A chill crisp evening calls for an amazing delicious piping hot curry from my Indian kitchen. The husband demanded this restaurant style Chana Masala curry I make today. . It is Uber delicious, loaded with gorgeous whole and ground spices, flavored with herbs. This Restaurant Style Chana Masala has a tang from juicy tomatoes, spice from green chillies, mild sweetness from the cardamom and a little tart from the squeeze of lime.
I always prefer to make this curry for dinners, because it is wholesome. I learnt this curry from my mom. It definitely makes up for a delicious dinner to treat family and friends. This Restaurant Style Chana Masala is absolutely easy to make, supremely delicious and so you definitely want to try this recipe out.
Make this Chana Masala Vegan
I use ghee for tempering in the curry, but it is easily replaceable with Vegetable Oil or Clarified Butter.
Freeze this Chana Masala
The best way to freeze this curry is make the masala, cool it down and store it an airtight container. Freeze it for 1 month. When you want to use it, leave it overnight in the refrigerator and wait for it to de thaw. In a pan heat a little oil or ghee. Add the Chana Curry masala. Give it a taste for all the spices. Now is a good time to adjust all the spices and salt. Once the curry starts bubbling, add the boiled chickpeas/ chana. Serve hot with Naan, Jeera Rice or Bread of your choice.
Step by Step Curry Masala Recipe with Pictures
- On a medium flame, in a heavy bottom sauce pan, add ghee and oil. Let it heat.
- Add Cumin Seeds. Let them splutter. Add bay leaf, dried red chili , cinnamon stick and cardamom pods.
- Next add in the crushed onions. Sauté them until transparent. Add in all the dried Spices and salt. Cook all the spices well.
- Now add the Tomato Puree. Give it a good mix. Let it simmer, until the oil separates.
- In the mean time take some boiled chickpeas and mash them using a potato masher. Once the oil starts separating from the curry add in the mashed chickpeas and mix well.
- To this add the boiled chickpeas and the water used to boil the chickpeas.
- Give everything a good mix. Let it simmer. Add more water if needed.
- Add Garam Masala and hand crushes kasuri methi.
- Once the curry sauce thickens, turn off the stove. Squeeze in some lime juice, garnish with chopped cilantro, julienned ginger and onions. Serve hot with Naan, Rotis, Parathas , Puris, Jeera Rice or Plain Rice.
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Ingredients
To Boil The Chickpeas
- 1 Cup Chickpeas
- 3-4 Cups Water
- 1/2 Tsp Salt
- 1/2 Tsp Baking Soda
To Make the Curry Masala
- 2 Tbsp Ghee / Vegan Butter
- 1 Tbsp Oil
- 1 Tsp Cumin Seeds/ Jeera
- 1 Bay Leaf
- 1 Cinnamon Stick
- 1 Dry Red Chili
- 2 Pods Green Cardamom
- 1 Tbsp Garlic Pate
- 1 Tsp Ginger Paste
- 1 Green Chili Crushed/ Finely Chopped Feel free to add two green chilies , if you like it spicy.
- 1 Onion Crushed
- 2 Tsp Kashmiri Red Chili Powder If your Red Chili powder is spicy, just add 1 Tsp
- 1 Tsp Coriander Powder
- 1/4 Tsp Cumin Powder (optional)
- 1/2 Tsp Turmeric Powder
- 1 Tsp Punjabi Chole Masala
- 1 Tsp Salt
- 1 Cup Tomato Puree I pulsed 3 Tomatoes in my Nutri Bullet for the puree.
- 1 Cup Water If needed
- 1 Tbsp Kasuri Methi
- 1 Tsp Garam Masala
For Garnish
- Handful of Cilantro
- 2 Inch Ginger Julienned
- Squeeze of Lime Juice
- 1/2 Onion Julienned
- 1/2 Tsp Dry Mango Powder / Amchur Powder
Instructions
To Boil The Chickpeas
- Take 1 Cup of Chickpeas. Soak them in 4 cups of Water overnight or for 6-8 hours.
- Drain the water. Add the chickpeas to the pressure cooker. Add 3-4 cups of water, salt and soda. Cook them for 7-8 whistles.
- Let the cooker release the pressure naturally. Keep the water. We will use it in the curry.
For Curry Masala
- On a medium flame, in a heavy bottom sauce pan, add ghee and oil. Let it heat.
- Add Cumin Seeds. Let them splutter. Add bay leaf, dried red chili , cinnamon stick and cardamom pods.
- Next add in the crushed onions. Sauté them until transparent. Add in all the dried Spices and salt. Cook all the spices well.
- Now add the Tomato Puree. Give it a good mix. Let it simmer, until the oil separates.
- In the mean time take some boiled chickpeas and mash them using a potato masher. Once the oil starts separating from the curry add in the mashed chickpeas and mix well.
- To this add the boiled chickpeas and the water used to boil the chickpeas.
- Give everything a good mix. Let it simmer. Add more water if needed.
- Add Garam Masala and hand crushes kasuri methi.
- Once the curry sauce thickens, turn off the stove. Squeeze in some lime juice, garnish with chopped cilantro, julienned ginger and onions. Serve hot with Naan, Rotis, Parathas , Puris, Jeera Rice or Plain Rice.
You might also be interested in:
- Coconut Curry Soup with Dumplings
- Cranberry Pistachio Goat Cheese Log
- Rajasthani Pyaaz ki Kachori
- Haldi Masala Doodh | Golden Milk
- Creamy Dal Makhani
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