Restaurant Style Chana Masala is incredibly flavorful and delicious chickpea recipe that’s quick and easy to make for a healthy weeknight dinner ready in just 30 minutes!
Chana Masala is a delicious, healthy blend of savory flavors with mildly spicy and Indian chickpea.The ingredients vary from region to region, but typically it includes chickpeas, tomatoes, coriander, onion, garlic, ginger and various other warming spices.
Instead of eating at the restaurant or bringing home take-out, opt to make this 30-minute restaurant style Chana Masala at home instead. This chana masala recipe is a simplified version of this chickpea and tomato masala that’s quick, easy to make and uses mostly pantry staples. Plus, it’s inexpensive too!
I love to serve this recipe with Bhatura, Naan, Paratha, Roti, Steamed basmati rice or even with flavored rice like Jeera Rice, Pulao or Ghee Rice.
I don’t know if I’ve said it before, but I LOVE chickpeas. They’re such a healthy, versatile plant-based protein, and they’re so easy to keep on hand in the pantry. Actually, this entire chana masala recipe is pretty pantry-friendly.
Other restaurant style recipes that may interest you,
Restaurant Style Chana Masala Recipe
2 tbsp coconut oil
2 green cardamon pods
2 whole cloves
1 cinnamon stick
1 bay leaf
1 onions, finely chopped
1 tbsp ginger- garlic paste
1.5 cup of tomato puree
3 dried red chiles
1 tsp ground coriander
1/2 tsp red chili powder or kashmiri red chili powder
1/2 tsp garam masala
1/4 tsp turmeric
1/4 tsp freshly ground black pepper
1 to 1 1/2 tsp salt to taste
2 cups cooked chickpeas(Wash and soak a cup of chick peas overnight and pressure cook for 3 whistle with pimch of salt and water.)
1 tbsp lemon juice
1 1/2 tsp kasoori methi, optional
- Heat a heavy bottomed pot over medium-low heat and add the oil. Add the whole spices(cardamom pods, cloves, cinnamon stick, and bay leaf) and red chilli
- Add onion,ginger-garlic paste and a pinch of salt and cook for about 10 minutes until translucent and softened.
- Add the coriander, cayenne, garam masala, turmeric, black pepper, and 1 tsp of salt. Stir in and let cook for 30 seconds.
- Add tomato puree,cover and cook for 10 mins or until raw smell goes off and oil seperates from the gravy.
- Add the cooked chickpeas. Partially cover, bring to a simmer for 10 minutes stirring occasionally.
- Add lemon juice and turn off the heat, add in the crushed kasoori methi and coriander leaves. Taste and adjust the salt and pepper.
- Serve with steamed basmati rice or naan.
- Adjust the spice level as per your taste
- Use freshly cooked or canned beans as you’d like and is most convenient for you.
Are you making this recipe? Then don’t forget to like and leave your comments for this recipe! I LOVE to see your creations so snap a photo and tag BlendOfSpicesbySara on Instagram with the hashtag #blendofspicesbysara