Name: Restaurant Style Chana Masala
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 Cup Chickpeas; 3-4 Cups Water; 1/2 Tsp Salt; 1/2 Tsp Baking Soda; 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; Handful of Cilantro; 2 Inch Ginger (Julienned ); Squeeze of Lime Juice; 1/2 Onion (Julienned ); 1/2 Tsp Dry Mango Powder / Amchur Powder

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.