Homemade Chana Masala Recipe – Quick, Easy & Restaurant Style

Chana Masala, also known as Chole Masala, is one of the most loved North Indian dishes. Packed with flavors from aromatic spices and cooked chickpeas, this restaurant-style Chana Masala is quick, easy, and perfect for lunch or dinner. Whether you serve it with bhature, puri, naan, or rice—this dish never disappoints.

This recipe uses simple ingredients and delivers a rich, spicy gravy exactly like your favorite dhaba.

Ingredients

For Boiling Chana:

• 1 cup dried chickpeas (soaked overnight)

• 3 cups water

• 1 tsp salt

• 1 tea bag (optional – for color)

For Chana Masala Gravy:

• 2 tbsp oil or ghee

• 1 bay leaf

• 1 tsp cumin seeds

• 1 inch cinnamon

• 2 cloves

• 1 medium onion (finely chopped)

• 1 tbsp ginger-garlic paste

• 2 tomatoes (pureed)

• 2 green chilies (slit)

Spices:

• 1 tsp coriander powder

• 1 tsp cumin powder

• 1 tsp turmeric

• 1–1.5 tsp red chili powder

• 1 tsp garam masala

• 1 tbsp chole masala

• Salt to taste

For Garnish:

• Fresh coriander leaves

• ½ tsp kasuri methi

• 1 tbsp lemon juice

How to Make Quick & Easy Restaurant-Style Chana Masala

Step 1: Boil the Chickpeas

1. Drain the soaked chana.

2. Pressure cook for 5–6 whistles with salt and tea bag.

3. Discard the tea bag → keep the boiled chana aside.

Step 2: Prepare the Masala

1. Heat oil in a pan.

2. Add cumin seeds, bay leaf, cloves & cinnamon.

3. Add onions and sauté until golden brown.

4. Add ginger-garlic paste and sauté for 1 minute.

5. Add tomato puree + green chilies and cook until oil separates.

Step 3: Add Spices

Mix in:

• Turmeric

• Red chili powder

• Coriander powder

• Cumin powder

• Chole masala

Cook for 2 minutes.

Step 4: Add Chana and Simmer

1. Add boiled chickpeas and 1 cup of stock (from cooker).

2. Mash a few chanas with a spoon for thick gravy.

3. Simmer for 10 minutes.

4. Add garam masala + kasuri methi.

Step 5: Final Touch

• Finish with lemon juice and coriander leaves.

Your flavorful, restaurant-style Chana Masala is ready!

🍽️ Serving Suggestions

Serve with:

• Bhature

• Jeera Rice

• Roti / Naan

• Puri

• Paratha

Perfect for lunch, dinner, or festive meals.

FAQs

1. Can I make Chana Masala without soaking chana?

Yes, use canned chickpeas. Rinse them and reduce cooking time.

2. Why use a tea bag while boiling?

It gives a deep, restaurant-style color to the chana. Optional but recommended.

3. Can I make this recipe without onion and garlic?

Yes, use more tomatoes and add a pinch of hing for flavor.

4. How to thicken the gravy?

Mash some chickpeas or cook a little longer on low flame.

5. How long can Chana Masala be stored?

It stays good for 2 days in the refrigerator.