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Restaurant Style Channa Masala/Chickpea Curry....Step by Step Method.

Channa Masala is a comfort food for me....I love the combo chole bhatura (channa masala with bhatura). Whenever we go out to have dinner I usually order chole bhatura. The reason why restaurant curry is different from our home cooked one is because they cook the channa with a fat pinch of soda powder.....that gives a unique flavor and makes the channa to be soft when cooked. I made this yesterday for dinner and thought I will share this today.

I have mentioned earlier that my mom in law lived in Nainital, Uttarkhand for a pretty long time and she makes this often and I actually learned it from her (most of the North Indian recipes I make has been handed down by her). I love the way she makes phulkas (Indian flatbread) with such ease and love the way they puff up when she puts it on top of fire....

I soaked the channa for about 4 hours and cooked in the pressure cooker for about 7 min with a fat pinch of soda powder and salt. The soda powder also makes it to cook fast so it is advisable to check the cooking time. So these beauties are ready ......thats half a kilo of channa waiting to be attacked!!!

Cooked channa: 1/2 kg.
Onion: 2 medium, sliced.
Tomato: 1.
Ginger : 1 inch.
Garlic: 4 or 5 cloves.
Red chilly powder: 2 tsp.
Fresh coriander powder: 2 tsp.
Fresh garam masala: 1 tsp.
Turmeric powder: 1/4 tsp.
Roasted cumin powder: 1/2 tsp.
Cumin seeds: 1/ 2 tsp.
Amchur (dry mango powder): 1/2 tsp or 1 lemon sized tarmarind, soaked in little water.
Salt and Coriander leaves as needed.


1. Heat oil in a kadai and let 1/2 tsp of cumin seeds splutter.

2. Put in the sliced onions with salt and let it fry for sometime. Add ginger-garlic and saute for half a min. Then add 2 tsp red chilly powder (kashmiri chilly please), 2 tsp fresh coriander powder, 1 tsp garam masala powder, 1/4 tsp turmeric powder, and cumin  powder. Fry all this for a min or two so that the raw smell goes.

3. Add one chopped tomato and a little water....the reason why I used only one tomato is because I will be using amchur or tamarind towards the last stage

4. Saute till oil comes on top and well incorporated.

5. Add the cooked channa into it.

6. Mix well and add the amchur......when I was making this I din't have any amchur left in the I soaked a lime sized tarmarind in a little water and poured that into the curry and let it simmer for about 10 to 15 min. Amchur does give the perfect flavor...if you have it PLEASE use it only...tarmarind can be used as an optional.

7. I sprinkled coriander leaves lavishly while it was simmering.....add little water if needed (the gravy will thicken ).

8. Serve hot with Roti (Indian flat bread), Poori, Bhatura, or rice.
Don't forget to serve chopped raw onions along with the channa masala.....


  1. Delicious and yummy curry,great for chapatis,nice one dear.

  2. Channa masala makes me hungry..delicious!

  3. Wow...This indeed looks super yummy....
    Do visit my space if time permits


  4. thanks for sharing the step by step process.

  5. wow dat looks soooo the picture presentation...

  6. Slurp,mouthwatering here, wat a delicious curry..

  7. A perfect side dish for pooris or chapathis and it looks gorgeous...

  8. Looks even better than the restaurant version!!! Loved it nisa...
    Prathima Rao
    Prats Corner

  9. Pass me one plate. I am very hungry.

  10. My fav anytime..any day..looks super tempting!!

    Thanks a lot for linking this to bookmark event ..
    Just one thing didn't mention anywhere, how it was bookmarked or what was the source of this recipe. You must indicate this in order to link it to "Bookmarked Recipes - Every Tuesday" event. will appreciate if you please update your post with this info..Thanks again!

    US Masala

  11. you know, I am the same type. Given a choice I will always order for the Chole Bhature :)

  12. now this is my way!... great to hear that I also prepare it the hotel way... :)

    The presentation was good Nisa

  13. delicious a favourite channa masala looks wonderful

  14. Thank you for such a nice tutorial on this lovely dish. I would really enjoy this dish with a great combination of flavor.Thank you so much for sharing with Full Plate Thursday and please come back!

  15. Nisa - I'm rather a fan of chick peas so thank you for sharing this.I've never used amchur but have seen it in two recipes now and may be able to find it online or in my spice shop. This looks worth learning how to make.

  16. One of my favorite things of all time! So much so that I used a similar recipe to make a chana masala inspired hummus! :)

    Wanted to invite you to share this recipe at a weekly event I host titled Seasonal Sundays! (It fits the theme perfectly!)

    Happy Sunday!

  17. Oh that looks so good!! Thanks for sharing.

  18. tried this yesterday with batura...good !

  19. This looks really good Nisa.. would love to have some with pooris!

  20. Made it for breakfast very tasty...lizbeth

    1. Thank you Lizbeth for the feedback!!! and for sending those pictures of this yummy curry...I did share it on FB :)


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