Dhaba Style Chana Masala Gravy Recipe is a popular side dish served on Haridwar streets along with Haridwar wali Kachori. This Dhaba-style gravy is made using paste and spices powders to enhance the taste.
I made this for the Mega Thali BM we did last year where I featured different popular street food from Indian Cities. This Dhaba style chana masala is from Haridwar Street Food, I served it with Haridwar wali Kachori along with Aloo Tamatar Ka Jhol
While I do have a load of different chana masala gravies, it was still so delicious to try a new method.
We are starting a new BM and I will be sharing 3 different dishes from 3 different states.
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Step By Step Pictures for making Dhaba Style Chana Masala
Wash and soak the chana overnight or at least 8 hours. When ready to cook, change the water a couple of times and pressure cook with one teaspoon of salt for 4 to 5 whistles. Let the pressure fall while you make the gravy.
For the Masala Paste, take all the ingredients listed and grind to a smooth paste.
For making gravy, heat a nonstick pan with oil. Temper with bay leaves, cumin seeds, and after new seconds add the ground paste.
Let the onion paste get well cooked on high flame.
Next, add the tomato puree along with all the spice powders. Cook on low flame to cook the the spices well.
When the oil comes out of the gravy, add the boiled chana and combine well.
Add water as required and bring to a boil.
Serve hot with pooris or chapati.
Recipe
Dhaba Style Chana Masala Gravy Recipe
Ingredients
For the Masala Paste
- 1 cup Onion
- 7 cloves Garlic
- 2 inch Ginger
- 2 Green Chilies
For the Gravy
- 1.5 cups Chana / Chickpeas
- 2 Bay Leaves
- 1 teaspoon Cumin seeds
- 1/4 teaspoon Turmeric powder
- 1 teaspoon Red Chilli powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Channa Masala Powder
- 1/2 teaspoon Black Pepper Powder
- 1 teaspoon Kashmiri Red Chilli Powder
- Handful Coriander Leaves finely chopped fresh
- 1.5 cups Tomatoes
- 1/2 teaspoon Garam masala
- Salt to Taste
- 2 tablespoon Cooking Oil
Instructions
- Wash and soak the chana overnight or at least 8 hours. When ready to cook, change the water a couple of times and pressure cook with one teaspoon of salt for 4 to 5 whistles. Let the pressure fall while you make the gravy.
- For the Masala Paste, take all the ingredients listed and grind to a smooth paste.
- For making gravy, heat a nonstick pan with oil. Temper with bay leaves, cumin seeds, and after new seconds add the ground paste.
- Saute on high flame for the onion paste to get cooked well.
- Next, add the tomato puree along with all spice powders, cook on low flame for the spices to get well cooked with the onion tomato gravy.
- When the oil comes out of the gravy, add the boiled chana and combine well.
- Add water as required and bring to a boil.
- Serve hot with pooris or chapati.
Vaishali says
Channa Masala is an all time favourite and I love trying different variations . The next time I make channa I shall try this recipe. The Dhabba style should taste excellent .
Sandhya Ramakrishnan says
Give me a bowl of this chana masala and poori and I am all set. Love poori chana and the dhaba style is my favorite. I still have so many memories of enjoying this on our road trips. I have to make this version soon.
Sushma Pinjala says
Chana masala is a all time favorite for my kids, they love to have it with poori. Perfectly done.
Radha says
Yummy! Channa masala is alltime hit in our home and variations are always made and loved. I would love to try this version and I am sure we will love it. Withthe flavor profile I am sure of it. Great recipe!
Suma Gandlur says
I am amazed at the variations you keep posting for chole recipes. I love chole in any form and I bet this version tastes yummy as well.
Harini Rupanagudi says
Wow! Another variation? Loving the flavors. The Dhaba style will definitely appeal to our palate