Restaurant-Style Chana Masala Recipe | Creamy & Spicy Chickpea Curry

How to Make Chana Masala (Step-by-Step)

Prepare the Masala Paste

1. Heat 2 tbsp ghee in a pan. Add chopped onions, cashew nuts (or almonds), green chillies, and tomatoes.

2. Sauté on high heat until the tomatoes soften.

3. Let it cool, then grind into a smooth paste.

Cook the Base Masala

1. Heat ½ cup of ghee. Add cumin seeds and ginger-garlic paste.

2. Fry on high flame for 4 minutes until fragrant.

Add the Boiled Chickpeas

1. Now add boiled chickpeas.
2. Cook on high heat for 4–5 minutes, allowing flavors to blend.

Mix the Masala Paste

1. Add the prepared paste to the pan.
2. Mix well and cook for 5 more minutes.

Add Spices

1. Stir in salt, crushed red chilli, turmeric, crushed coriander, cumin powder, and black pepper.
2. Mix thoroughly.

Add Yogurt

1. Add room-temperature yogurt.

2. Cook on a high flame until the ghee separates from the masala.

Add Water

1. Pour in 1½ cups of water.

2. Let it cook again until the ghee rises to the top.

Finish with Cream & Garnish

1. Add cream, garam masala, green chillies, julienned ginger, and fresh coriander.
2. Cook until the ghee separates again.
3. Add dry fenugreek leaves and mix well.

Serving Suggestion

1. Serve hot with naan, paratha, roti, or boiled basmati rice for a complete Pakistani vegetarian meal.

You might like these recipe

1. • Mutton Karahi Recipe – a rich and spicy meat-based curry.

   • Tandoori Roti on Tawa – perfect flatbread to pair with Chana Masala.

   • Zeera Rice Recipe – to balance the spice of this chana dish.