Restaurant-Style Chana Masala, also known as Punjabi Chole or Chole Masala, is a spicy, tangy, and aromatic chickpea curry that’s a staple in Indian households and restaurants. Simmered in a rich onion-tomato gravy with bold spices, this dhaba-style version delivers that bold, authentic restaurant-style chole taste—straight from roadside eateries—without too much effort! It’s best served with fluffy basmati rice, soft bhature, naan, roti, or even poori for a complete, soul-satisfying meal.
Prep Time: 15 minutes (plus soaking time)
Cook Time: 45 minutes
Total Time: ~1 hour (plus overnight soak)
Servings: 4-5
Cuisine: North Indian / Punjabi
Course: Main Course / Dinner
For Boiling Chickpeas:
- 1.5 cups dried chickpeas (kabuli chana / garbanzo beans) — soaked overnight (or use 3 cans of pre-cooked chickpeas)
- 3-4 cups water
- 1 black tea bag (or 2 tsp loose black tea) — optional, for dark color
- 1 tsp salt
- 2-3 bay leaves
For the Masala/Gravy:
- 3 tbsp oil or ghee
- 1 tsp cumin seeds (jeera)
- 2 medium onions, finely chopped or pureed
- 1 tbsp ginger-garlic paste (or 1 tbsp each minced ginger & garlic)
- 3 medium tomatoes, pureed (or 1 cup tomato puree)
- 2-3 green chilies, slit (adjust to taste)
- 1 tsp turmeric powder (haldi)
- 1.5 tsp red chili powder (adjust for spice level)
- 2 tsp coriander powder (dhania powder)
- 1 tsp cumin powder (jeera powder)
- 2-2.5 tsp chole masala powder (store-bought or homemade)
- ½ tsp garam masala
- Salt to taste
- 1-1.5 cups water (adjust for desired gravy consistency)
For Finishing & Garnish:
- 1 tbsp kasuri methi (dried fenugreek leaves), crushed
- Fresh coriander leaves, chopped
- Lemon wedges
- Sliced onions and green chilies (optional)
Step-by-Step Instructions
1. Prepare the Chickpeas
First, rinse the soaked chickpeas thoroughly under running water. Next, place them in a pressure cooker. Then, add enough water, salt, bay leaves, and a tea bag (this trick gives the classic dark color). After that, pressure cook for 5-6 whistles (or about 20-25 minutes) until the chickpeas are soft but still hold their shape—not mushy. Once done, let the pressure release naturally. Finally, discard the tea bag and bay leaves, drain the chickpeas, and reserve the cooking liquid for later. (If you’re using canned chickpeas, simply skip this step and rinse them well.)
2. Make the Masala Base
Meanwhile, heat oil or ghee in a large pan or kadai over medium heat. Then, add cumin seeds and let them crackle for 20-30 seconds—this releases their aroma.
3. Sauté the Onions
Next, add the chopped onions. Now, sauté them until they turn golden brown (about 8-10 minutes). Stir frequently to prevent burning.
4. Add Aromatics
After that, add the ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw smell completely disappears.
5. Cook the Tomato Base
Then, pour in the tomato puree. Cook on medium heat until the mixture thickens and the oil starts separating from the sides (about 8-10 minutes). As a result, you’ll see a rich, glossy masala base.
6. Bloom the Spices
Now, lower the heat. Add turmeric, red chili powder, coriander powder, cumin powder, and chole masala. Stir continuously for 1 minute to bloom the spices properly (be careful not to let them burn!).
7. Combine & Simmer
In addition, add the cooked chickpeas along with 1–1.5 cups of the reserved cooking liquid (or plain water if needed). Mix everything well. Then, add salt to taste and bring the mixture to a gentle simmer. Cover the pan and cook on low-medium heat for 20-25 minutes, stirring occasionally. During this time, the gravy will thicken and the chickpeas will absorb all the flavors. For a thicker texture, lightly mash a few chickpeas against the side of the pan.
8. Final Touches
Finally, stir in garam masala and crushed kasuri methi. Simmer for another 2-3 minutes. Taste and adjust salt or spice levels as needed.
9. Garnish and Serve
Turn off the heat. Garnish generously with fresh coriander leaves. Serve hot with rice, naan, roti, or bhature, and squeeze fresh lemon juice on top for extra zing!
Serve hot with rice, naan, roti, or bhature. Squeeze fresh lemon juice on top and add sliced onions for extra zing!
Tips for the Best Chana Masala
- For extra restaurant-style richness, add 1-2 tbsp cream or cashew paste at the end.
- Make ahead: Tastes even better the next day as flavors develop!
This comforting, soul-satisfying Restaurant-Style Chana Masala is sure to become a family favorite. Give it a try and let me know how it turned out in the comments!
Enjoy your delicious homemade Indian dinner!
