Chana Masala Recipe

Delicious Punjabi Dhaba Style Chana Masala

Chana that is chickpea is excellent for health. Chickpea is boosted with various nutrients. It is a power house of fibers, protein, folate, and manganese. It is better for digestive health. It belongs to the legume family. So this is a great protein and fiber source for vegetarian people.

I always plan what will be my menu for next day. I got my eyes on chickpea. I always want to give something healthy to my family. And eating healthy does not mean eating boring. So let’s start. Let me share my recipe for Chana Masala in Restaurant style but yet it will be healthy and cooked in healthy oil. Even beginners can cook it. It’s so easy! So, come let’s begin.. 

Click on read more button below to check the full recipe.



  1. 250 grams of chana (chickpea)
  2. 2 medium sized onion
  3. 2 medium sized tomato
  4. 1 inch of ginger
  5. 3 petals of garlic
  6. 3 to 4 green chillis (as per taste)
  7. Few strands of coriander leaves
  8. 1 tea spoon of turmeric
  9. 1 tea spoon of coriander powder
  10. 1 tea spoon of cumin powder
  11. 1 tea spoon of garam masala
  12. 1 tea spoon of red chili powder
  13. 13. 1 table spoon of kasoori methi (optional)

For Masala Preparation

I specially prepare masala myself. I buy the whole products from the market, roast it, grind it and store it. This helps me to increase taste in my recipes and also I keep my family away from market products which are not sage always.


Soak the chickpea (chana) overnight with sufficient water (use water which you use for drinking).  Chop the onions. Dice the tomatoes. Make a paste of ginger, garlic, and chilis.

Next day before you start preparing chana masala, you need to boil it. So use the soaked water to boil the chickpea/ chana. You can even add water if required. While boiling add one tea spoon of salt and one tea spoon of turmeric to it. Put the gas in medium flame. Let it boil up to six to ten whistles, this depends on your flame. You can add potato to it if you want. It’s completely optional. Once boiled, keep the boiled chana aside. And do not throw away the water which you used to boil as this will be used while cooking. Heat a pan, add two table spoon of olive oil along with one table spoon of ghee. The oil used is best for health. Once the oil gets heated, put the chopped onions to it. Let it fry. Sauté it for two minutes, then add diced tomatoes to it. Once it is well cooked and starts to leave oil. Add ginger, garlic and chili paste to it. Add coriander powder, cumin powder, kasoori methi, garam masala to it. Once the masala gets cooked well add the chana/ chickpea to it and mix it well. After five minutes add the boiled water which you have previously kept aside. Put the flame to sim and cover it with lid and let it cook for next twenty minutes. Keep on checking it in between. Once done add the chopped coriander leaves before serving. Serve it with rice, poori or nature. Enjoy the delicious restaurant style Punjabi  Chana Masala! Prepare it and share your feedback. Write to me at

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Indrani Banarjee

Indrani Banerjee (Founder)- Indrani is a simple girl with a quest in her heart. As she loves her life to be blended with spice, so that it becomes worthy, the same way she loves her blog to be. After working for various institutions she thought of doing something for herself and for people around her and that is the day she decided to start her own blog. She loves to delve deep into anything and everything that makes sense- be it history, somebody’s life story, any such interesting story that makes sense, entertainment, film world gossips, style statements, travel stories and lot more. She is travel freak. She loves to cook for in her free time. Being a good reader and her love to write and share her knowledge, her thoughts with others she started her blog in the year 2017. She simply believes “Every person and every situation has a story and there is something to know or learn from it”

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