Restaurant-Style Chana Masala with Uttam Shahi Masale

Chana Masala is one of India’s most loved dishes — rich, aromatic, and packed with protein.
When prepared using Uttam Shahi Masale, the flavours become deeper and more authentic.
Inspired by Chef Sanjeev Kapoor’s cooking style, this recipe helps you achieve that perfect
restaurant-like taste right at home.

Ingredients

Main Ingredients

• Kabuli chana (chickpeas): 1.5 cups (soaked overnight)
• Onions: 2 medium (finely chopped)
• Tomatoes: 3 medium (pureed)
• Ginger-garlic paste: 1 tbsp
• Green chillies: 2 (slit)
• Oil or ghee: 2 tbsp
• Salt: as per taste
• Fresh coriander: for garnish

Uttam Shahi Masale (Secret of Taste)

• Uttam Shahi Haldi Powder: ½ tsp
• Uttam Shahi Lal Mirch Powder: 1 tsp
• Uttam Shahi Dhaniya Powder: 1 tbsp
• Uttam Shahi Jeera: 1 tsp
• Uttam Shahi Garam Masala: ½ tsp
• Uttam Shahi Chana Masala: 1 tbsp
• Uttam Shahi Kasuri Methi: a pinch (optional)

How to Make Chana Masala – Step by Step

1. Boil the Chana:
   Drain soaked chana, add salt, and pressure cook for 4–5 whistles until soft.Well-cooked chana ensures a creamy and rich texture.
2. Prepare the Masala Base:
   Heat oil or ghee in a pan. Add jeera and let it splutter, then add onions and sauté until golden brown.This step builds the base flavour of the dish.
3. Add Flavours:
   Add ginger-garlic paste and green chillies. Cook for a minute until the raw smell disappears.
4. Add Spices:
   Mix in haldi, lal mirch, and dhaniya powder. Cook on low flame.Slow cooking helps spices release their full aroma.
5. Tomato Magic:
   Add tomato puree and cook until oil starts separating.This gives the curry its rich, restaurant-style texture.
6. Chana Time:
   Add boiled chana along with 1 cup water (preferably the boiled water). Mix well.
7. Signature Touch:
   Add Uttam Shahi Chana Masala and garam masala. Let it simmer for 8–10 minutes.This step blends all flavours into a perfect, thick gravy.
8. Garnish & Serve:
   Sprinkle kasuri methi (optional), garnish with fresh coriander, and serve hot.

Best Enjoyed With

• Bhature
• Poori
• Jeera Rice
• Naan or roti