Chana Masala Restaurant Style Mom’s Secret Recipes

This chana masala is one of the best chana masalas I have made so far. The aromatic taste, soft and juicy texture of the chanas and the delicious taste took it to the next level.

I have been making chana masala for so many years but wasn’t really happy with the taste, texture and aroma, which made me wonder why it doesn’t taste like it does in some restaurants in India. I tried different recipes, some even using store-bought chana masala powders, but it didn’t help at all.

After so many attempts and some tips from Chef Ranveer Brar and my own cooking experience finally helped me achieve this taste, aroma and texture. Isn’t it true that attempts always make things perfect?

The sweet and sour banana chutney went well with the chana masala and both together with the bhaturas made a tempting, delicious meal! I couldn’t wait to take photos, it was so tempting that we had to sit down to eat it first. What you see in the pictures are the leftovers.

Here is the prescription:

Ingredients:
1/2 cup white chickpeas
1 black tea bag
1 medium onion sliced
2 medium-sized ripe plum tomatoes chopped
Slit and deseed 2 green chili peppers
2.5 cm ginger, 1 large garlic clove
1 large black cardamom
3-4 green cardamoms
3-4 cloves
1/2 inch cinnamon
2 small bay leaves
1/2 tsp mace
1/4 tsp nutmeg
1 tsp cumin seeds
1/2 tsp red chili powder
1/2 tsp turmeric powder
1 tsp coriander powder
1/4 cup canola oil
1 tbsp mustard oil
1 teaspoon pomegranate molasses or dried pomegranate seeds, finely ground.
fresh coriander for garnish

For the bouquet garni:
1 bay leaf
1 black cardamom
1 dried red chili
1/2 tsp cumin
1/2″ cinnamon stick

Onion Kachumbar Salad
1 red onion finely chopped
1/2″ ginger finely chopped
2 tablespoons lemon juice or white vinegar
1 small green chili chopped

Instructions:
1. Soak the chickpeas overnight. Don’t throw away the water. Slice the onion, chop the tomatoes, crush the ginger and garlic in a mortar.
2. Add the soaked chickpeas with the soaked water and the “bouquet garni” to the Instant Pot and cook until soft but not mushy. You can slow cook the chickpeas in the Instant Pot for up to 4 hours or pressure cook them for 15 to 20 minutes.
3. Meanwhile, add the whole garam masala spices (black cardamom, green cardamom, cloves, mace, nutmeg, bay leaves and cumin) to medium-hot oil in a saucepan. After 10 seconds, remove them using a tea strainer. Grind them in a mortar and pestle and set aside.
4. Now add the crushed ginger garlic and once it starts to leave an aroma, add the sliced ​​onion. Fry until translucent, then add turmeric, red chili, coriander powder and 3/4 of the ground garam masala. Keep the 1/4 portion for final seasoning. Turn over medium heat until the spice mixture gives off a roasted aroma. Immediately add the chopped tomatoes and coriander.
5. Add the slit green chillies and coriander and simmer until the tomatoes become soft and mushy. If the consistency is too thick, add a little water.
6. Once the chickpeas are ready, do a NPR, open the lid and add the prepared masala to the Instant Pot with the cooked chickpeas. Mix everything together and simmer until the water is absorbed and the oil rises from bottom to top.
7. As a final touch, sprinkle the remaining freshly ground garam masala on top, 1 tablespoon of mustard oil and finally the pomegranate molasses. Taste and adjust salt to bliss point. Serve hot garnished with chopped fresh coriander, onion kachumbar, banana chutney and fried bhaturas.
8. Finely chop red onion, ginger and green chillies. Mix them with salt and lemon juice. Serve a ladle of chana masala, garnish with onion kachumbar and enjoy this delicious meal with fried bhaturas or oven-baked kulchas.

Tips to keep in mind while making chana masala:

1. Soak the chickpeas overnight. Do not throw away the soaked water.
2. Slowly cook the chickpeas with a tea bag for up to 4 hours or until they are just tender (neither too mushy that they fall apart, nor so hard that you can’t squeeze them without resistance.
3. Using crushed ginger and garlic instead of a paste enhances the flavor
4. Adding freshly ground garam masala as a finishing touch adds even more flavor to the dish.

Recipe

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