Sanjeev Kapoor Style Chana Masala Recipe

Using Uttam Shahi Masale for Restaurant-Like Taste at Home

Chana Masala is one of India’s most loved dishes — delicious, aromatic and packed with protein. When made with premium Uttam Shahi Masale, its flavour becomes richer, deeper and truly unforgettable. Follow this step-by-step recipe inspired by the legendary chef Sanjeev Kapoor and bring hotel-style taste straight to your kitchen.

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
(Optional: Add a pinch of Uttam Shahi Kasuri Methi for premium aroma)

How to Make Chana Masala – Step by Step

Boil the Chana
Drain soaked chana, add salt, and pressure cook for 4–5 whistles until soft.

Prepare the Masala Base
Heat oil in a pan → add Uttam Shahi Jeera → let it splutter → add onions and sauté until golden brown.

Add Flavours
Add ginger-garlic paste and green chillies. Cook for a minute until raw smell goes away.

Add Spices
Mix in Uttam Shahi Haldi, Lal Mirch and Dhaniya Powder. Cook on low flame so spices release aroma.

Tomato Magic
Add tomato puree and cook till oil separates — this gives real restaurant-style texture.

Chana Time
Add boiled chana and 1 cup water (use chana-boiled water for extra flavour). Stir well.

Signature Touch
Add Uttam Shahi Chana Masala and Garam Masala. Simmer for 8–10 minutes so spices blend perfectly.

Garnish & Serve
Sprinkle kasuri methi (optional), top with coriander and serve hot.

Best Enjoyed With

Bhature
Poori
Jeera Rice
Naan or roti

Sanjeev Kapoor Style Chana Masala Recipe