Make this Punjabi Restaurant Style Chana Masala at home using my easy and simple recipe. This recipe gets ready in under 30 minutes and is gluten free too. Just skip curd and ghee to make it vegan as well. Here is how to make Chana Masala Recipe.

Chana Masala

Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 285 kcal
Author: Neha Mathur

Make this Punjabi Restaurant Style Chana Masala at home using my easy and simple recipe. This recipe gets ready in under 30 minutes and is gluten free too. Just skip curd and ghee to make it vegan as well. Here is how to make Chana Masala Recipe.

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Ingredients

  • 1 cup Chickpeas / Chole
  • 1 Black Tea Bag
  • 3 cups Water
  • 2 tsp Salt
  • 1 inch Cinnamon
  • 2-3 Clove
  • 1 Black Cardamom
  • 1 pinch Baking Soda Optional
  • 3 tbsp Ghee
  • 2 tbsp Oil
  • 1/4 tsp Hing
  • 1 cup Onion Grated
  • 2 tsp Ginger Garlic Paste
  • 1 tbsp Coriander Powder
  • 2 tsp Kashmiri Red Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Roasted Cumin Powder
  • 1/2 tsp Ginger Powder
  • 1/2 tsp Garam Masala Powder
  • 1 tbsp Anardana Powder
  • 1/4 cup Curd Whisked
  • 1/4 cup Tomato Puree
  • 2 tbsp Kasuri Methi
  • 2-3 Green Chilli Slit into half
  • Ginger Juliennes

Instructions

  1. Wash the chana and soak in water for 6-8 hours.

  2. Drain the water and wash the chana once again.

  3. Add them in a pressure cooker along with tea bag, water, salt, cinnamon, cloves, black cardamom and baking soda.

  4. Pressure cook for 5-6 whistles on medium low heat.

  5. Remove the cooker from heat and let the pressure release.

  6. Heat ghee and oil in a pan.

  7. Add hing and onion and fry until onions turn slightly brown.

  8. Add ginger garlic paste and fry for a minute.

  9. Add coriander powder, red chilli powder, turmeric powder, cumin powder, ginger powder, garam masala powder and anardana powder and fry until oil starts to separate.

  10. Add little water if the masala gets too dry.

  11. Add curd and tomato puree and cook for 2-3 minutes.

  12. Add the cooked chana along with the water in which they were cooked in the pan.

  13. Add some more water if the chana are too dry.

  14. Cook for 2-3 minutes.

  15. Add kauri methi, green chilli and ginger juliennes.

  16. Serve hot with kulcha or bhature.

Nutrition Facts
Chana Masala
Amount Per Serving
Calories 285 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 8g50%
Cholesterol 30mg10%
Sodium 1359mg59%
Potassium 351mg10%
Carbohydrates 22g7%
Fiber 6g25%
Sugar 6g7%
Protein 5g10%
Vitamin A 540IU11%
Vitamin C 11.6mg14%
Calcium 86mg9%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.