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Restaurant Style Chana Masala

Restaurant Style Chana Masala

This Restaurant Style Chana Masala gets ready in 30 Mins. It is uber delicious and a very simple recipe to follow. The Chana Masala has gorgeous flavors from whole and ground spices, herbs, onions and juicy tomatoes. This recipe will definitely become your go to.
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Course: Main Course
Cuisine: Indian
Keyword: Chickpea Curry, Chole Masala, Easy Vegan Curry, Plantbased Protein Curry, Restaurant Style Chana Masala
Prep Time: 10 minutes
Cook Time: 20 minutes
Soaking Time: 8 hours
Total Time: 30 minutes
Servings: 4 People
Author: Aayushi Patel

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.