Restaurant-Style Chana Masala Recipe

on

🌟 Restaurant-Style Chana Masala Recipe


Servings: 4

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

🛒 Ingredients:

For the Chickpeas:

  • Chickpeas – 1.5 cups dried (or 2 cans cooked chickpeas, drained)

  • Water – for soaking and cooking

  • Salt – 1 teaspoon (for boiling)

For the Masala Base:

  • Oil – 3 tablespoons (neutral oil or ghee)

  • Cumin seeds – 1 teaspoon

  • Bay leaf – 1

  • Black cardamom – 1 pod (optional, adds deep flavor)

  • Cloves – 2-3 (optional)

  • Onion – 2 large, finely chopped

  • Ginger-garlic paste – 2 tablespoons (blend fresh ginger + garlic in 1:1 ratio)

  • Tomatoes – 3 medium, pureed smooth

  • Green chili – 1, slit (optional)

Spices:

  • Turmeric powder – ½ teaspoon

  • Kashmiri red chili powder – 1 teaspoon (for vibrant color and mild heat)

  • Coriander powder – 2 teaspoons

  • Cumin powder – 1 teaspoon

  • Chana masala powder – 2 teaspoons (readymade or homemade, important for that "restaurant" flavor)

  • Garam masala – 1 teaspoon

  • Amchur powder (dry mango powder) – ½ teaspoon

  • Kasuri methi (dried fenugreek leaves) – 1 teaspoon, crushed

  • Salt – to taste

  • Sugar – ½ teaspoon (balances acidity)

Creamy Touch:

  • Fresh cream or cashew cream – 2 tablespoons (optional but makes it luxurious)

For Garnish:

  • Fresh coriander leaves – chopped

  • Lemon wedges

🍳 Instructions:

1. Cook the Chickpeas:

  • Soak dried chickpeas overnight.

  • Boil them with fresh water + 1 teaspoon salt until soft (pressure cook for about 20 minutes or use canned).

2. Prepare the Masala Base:

  • Heat oil in a heavy pan.

  • Add cumin seeds, bay leaf, black cardamom, and cloves. Sauté until aromatic (~30 seconds).

  • Add finely chopped onions. Sauté on medium heat until deep golden brown (takes about 10 minutes — don’t rush).

3. Add Ginger-Garlic Paste:

  • Stir in ginger-garlic paste and sauté until raw smell disappears (about 2 minutes).

4. Add Tomato Puree and Spices:

  • Add the smooth tomato puree and cook until the oil separates from the sides (important for depth of flavor; takes about 8-10 minutes).

  • Add turmeric, Kashmiri red chili powder, coriander powder, and cumin powder.

  • Mix well and cook another 2 minutes.

5. Add Chickpeas:

  • Add the cooked chickpeas along with about 1 to 1.5 cups of water.

  • Stir in chana masala powder, garam masala, and salt.

  • Add sugar to balance acidity.

6. Simmer:

  • Cover and simmer for 15-20 minutes on low heat.

  • Crush a few chickpeas with the back of your spoon to thicken the gravy naturally.

7. Creamy Finish:

  • Stir in fresh cream or cashew cream.

  • Add amchur powder and kasuri methi.

  • Simmer for 2 more minutes.

8. Garnish and Serve:

  • Turn off heat. Garnish with fresh coriander leaves.

  • Serve hot with naan, jeera rice, or bhature — and a squeeze of fresh lemon.

🎯 Pro Tips for Authentic Restaurant Flavor:

  • Use a good quality chana masala powder — or mix your own.

  • Kasuri methi and black cardamom are secret ingredients that give a restaurant-style deep aroma.

  • Cooking onion-tomato base properly is crucial — don't undercook!

  • Finishing with cream is optional but makes it luxurious like in restaurants.

🍛 Homemade Chana Masala Powder

Quantity: About 6–7 tablespoons (enough for 4–5 uses)

Prep Time: 5 minutes

Roasting Time: 5 minutes

🛒 Ingredients:

  • Coriander seeds – 2 tablespoons

  • Cumin seeds – 1 tablespoon

  • Dried red chilies – 2 (adjust depending on heat preference)

  • Black peppercorns – 1 teaspoon

  • Cloves – 5

  • Green cardamom – 4 pods

  • Black cardamom – 1 pod

  • Cinnamon stick – 1-inch piece

  • Bay leaf – 1

  • Fennel seeds – 1 teaspoon (optional but gives a sweet hint)

  • Dry mango powder (amchur) – 1 teaspoon

  • Pomegranate seeds (anardana) – 1 teaspoon (optional, for slight tanginess)

  • Ground turmeric – ½ teaspoon

  • Ground nutmeg – a pinch (optional)

🍳 Instructions:

1. Dry Roast the Whole Spices:

  • In a dry pan on low heat, roast coriander seeds, cumin seeds, red chilies, peppercorns, cloves, cardamom pods, black cardamom, cinnamon, bay leaf, and fennel seeds.

  • Stir constantly for about 3–4 minutes, until fragrant. (Be careful not to burn them — low flame is key!)

2. Cool and Grind:

  • Let the roasted spices cool completely.

  • Transfer to a spice grinder or a high-speed blender.

  • Add the amchur powder, pomegranate seeds, turmeric powder, and nutmeg.

  • Grind to a fine or slightly coarse powder, depending on your preference.

3. Store:

  • Store in an airtight container away from sunlight.

  • Stays fresh for about 1–2 months (or longer if refrigerated).

🎯 Pro Tips:

  • You can double the recipe and store it if you cook a lot of chickpea dishes.

  • Toasting is key for that deep, smoky flavor — don’t skip it.

  • Fresh grind = maximum aroma. Your kitchen will smell amazing while making it!

✨ When you cook your restaurant-style chana masala, add 2 teaspoons of this homemade masala towards the end of cooking for a next-level taste!

Comments

Post a Comment