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Best Chana Masala Restaurant Style | Perfect Punjabi Choley Masala | Easy Chana Masala


Chana Masala Restaurant Style | Perfect Punjabi Choley Masala | Easy Chana Masala

Hey guys. Wake up your tastebuds with this spicy & tangy Chana (Chickpea) Masala which is popular not just in India and Pakistan but all over the world. Try this yummy dish and please don't forget to comment, like, share & SUBSCRIBE to my channel Curry for the Soul on YouTube for more such easy and delicious recipes.

This tempting curry is prepared from white Chickpeas (Kabuli chana), onion, tomatoes and basic Indian spices. This dish is best enjoyed with Bhatura (deep fried puffed Indian bread) as evening snack, party snack or dinner.

I have used ready chickpeas from 2 cans which saves the time of soaking chickpeas overnight and cooking them.

All you need to do is open the cans, drain the chickpeas and rinse them thoroughly under tap water and add it to the masala.

For the masala, I have used chopped onions, ginger, garlic, tomatoes, yogurt, basic spices like, coriander powder, cumin powder, chilli powder, turmeric powder, garam masala powder, fresh coriander leaves and kasoori methi for the restaurant style flavour.

I have used ghee (clarified butter) which not just enhances the taste of this dish but healthy too. Try frying the whole garam masalas in ghee and see the difference in taste!!!


Prep time: 5 mins. Cook time: 10 mins. Total time: 15 mins.

Author: Curry for the Soul

Recipe Type: Vegetarian Delight

Cuisine: Indian

Serves: 6


  • 2 cans (14 ounces each) Chickpeas (or 3 cups cooked chickpeas)

  • 1/8th tsp asafoetida

  • 1 tbsp ginger

  • 1 tbsp garlic

  • 2 onions, chopped

  • 3 tomatoes, chopped and pureed

  • 2 tbsp thick yogurt

  • 1 tbsp Kashmiri chilli powder

  • 1 1/2 tbsp coriander powder

  • 1 tsp cumin powder

  • 1/4 tsp turmeric powder

  • 1/2 tsp garam masala powder

  • 1 tsp Shahi jeera or cumin seeds

  • 4 tbsp ghee (clarified butter)

  • 2 bay leaves

  • 4 cloves

  • 8 green cardamoms

  • 1" cinnamon stick

  • 3 tbsp freshly cut coriander leaves

  • 1 tsp kasoori methi, roasted and crushed

  • 1" ginger cut into juliennes

  • Salt to taste


  1. Open the cans of chickpeas, drain and rinse in water 2-3 times and keep aside

  2. Heat 2 tbsp ghee and add asafoetida, ginger, garlic and saute for 2 minutes

  3. Add chopped onions, 1/4 tsp salt and saute until translucent

  4. Add tomato puree and saute for 3 minutes

  5. Add yogurt and saute for another 2 minutes

  6. Add boiled chickpeas and mix well.

  7. In a small pan heat 2 tbsp ghee and add cloves, cardamoms, cinnamon and bayleaves

  8. When the garam masala turns aromatic, add Shahi jeera or cumin seeds

  9. Now switch off the flame and add coriander powder, cumin powder, Kashmiri chilli powder, turmeric powder, garam masala powder and stir quickly

  10. Pour this spice mixture on the chana masala and mix

  11. Add crushed kasoori methi and coriander leaves to the chana masala

  12. Serve hot chana masala with bhature, roti or steamed Basmati rice


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