I have tired about 20 recipes but none of them turn out to be like the one that you get at the restaurant.. how come their gravy is thick n dark?
I have tried canned chickpeas, packet chick peas that you have to boil n cook, still my chick peas are never as mushy and tasty as the restaurant one!
Whats the trick? Any secret ingredient?
Can anyone possibly get me the restaurant channa masala recipe? pleaseeeee!!
Re: channa masala!
If the gravy is thick and dark doesn't that mean they use a lot of onions and fry them to a darker shade?
Re: channa masala!
hmm thats a good point..so how do you get the taste as well?
Re: channa masala!
I have tried too .. but cant really put my finger on what it is that they do ...
Someone told me that they put MSG in it .. others told me that they dont use the tomato... its all mainly onion
then again someone told me they dont use the garlic ginger and its only onion and masala's ... after a while I just quit trying !
Re: channa masala!
no cb no we have to nip it in the bud!!! kisi ke chachay mamamy ka restaurant nahin hai? can't anyone share teh recipe?
I don't want to pay $12.00 for channa masala plate but I have no choice because I can't get the taste right :-(
Re: channa masala!
If you want restaurant taste then why bother making it at home go eat out or for dawat at home , order some as a takeout. 
Re: channa masala!
my mom tells me its the meetha soda they add that gives it that taste, and i think i agree with that.
Re: channa masala!
yeah I think Khumar could be right , coz I have been told that by a few people too .. that they add soda bicarb in the channa’s while they are at the cooking stage :no:
Re: channa masala!
ok if u r asking for channey that u get with halwa puri and they r aslo called chikr choley. if yes then recipe is so easy u will be surprized. the main ingredient is soda by carbonat and u use kabuly channey the ones that r small in size. here is a chef Rahat recipe first :
Soak 1/2 kg channa for 6-8 hours. Boil channney with 1/2 tsp of metha soda. When they r cooked if there is enough water then fine other wise add more water and ½ tsp of more meetha soda, 2 tsp of garam masala and 1 tsp of powder black pepper let it cook on slow heat for ½ hour.add salt at the end.
her recipe is very simple , i have not tried her recipe but here is mine that i got from an aunty in Lahore :
:
take channey 1/2 kg soak overnight. put soaked channey in a pot add water just which should be 2 inch above the channey level. when the water starts to boil add 1 tsp of soda by carbonat. water will bubble up right after adding soda , mix and let it cook. channey will soon become very soft may be in less than 5 min , u have to make them very soft. very little wate rwill be left. now remove channey from heat. take another pan add ghee , add salt, 1/2 tsp garam masala powder, red chilli per taste, whole zeera 1/2 tsp, corainder powder 1/4 tsp one glass of water. now let this masala cook untill all the water is dried up . add this cooked masala to channey along with 1/2 tsp black pepper powder. give it a boil or two , mash few channey with spatula and u r done.
i hope u can understand my recipe.
Re: channa masala!
it is the meetha soda…its a fact
t…don’t think about it…you MUST agree to what your mom says 
Re: channa masala!
they add soda to gala-o-fy the chana from the beginning which makes them soft and gives them that soda taste too.
You can pressure cook the chana to make them soft at home and save the soda taste.
Re: channa masala!
To get the dark color, you have to boil the channey with tea leaves. Use a teabag so you can remove it later. Also add a bari elaichi when boiling for the smell. Another tip a chef gave me is that, the onions are boiled first until they are really soft. Then you puree them and bhuno them until golden. The rest of the process is the the same.
Re: channa masala!
gtg check ur pm in a while :)
Re: channa masala!
Thanks everyone.. you guys are great!!!
Afia baji... love ya! ;-)
Re: channa masala!
somebody told me once that they add "red lentil" aka "masoor ki daal"...i m not sure coz i never tried it but if u want ti make "chekar cholay" like thick gravy in it coz its not onion i knw...kionk agar onion hon to taste diff hota hai...soda n red lentil try it if u can....
Re: channa masala!
I tried the red lentil trick and it tastes horrible... never and ever do that to channa masala!!!
Re: channa masala!
use shaan chana masala
Re: channa masala!
GTG for the mushiness use regular chanas & then soak them overnight in water that has quite a bit of baking soda in it. Next day when you cook them don't throw the water. Cook them in the same water you used to soak the channas in.
For the color you just have to cook them longer & eventually they start getting darker.
This tip is coming from a professional caterer's daughter.
Do this & trust me you'll be back later thanking me.
Re: channa masala!
I reserve a few of the channa's and puree them with a little yoghurt, makes the gravy nice and thick! Garam Masala, no tomato's too!
Re: channa masala!
i haven't tried this recipe yet but got it online:
Ingredients:
Kabuli Chana or Chole [Garbanzo beans]dry – 1.5 cup
Tea bags – 2
Whole garam masala – 1 tbsp
Red chili powder – 1 tsp
Turmeric powder -1/2 tsp
Coriander powder – 1 tbsp
Garam masala powder – ½ tsp
Chana Masala -1.5 tbsp
Onion -3/4 (pureed or finely chopped)
Tomato puree -1 cups
Ginger paste – 1 tbsp
Garlic paste – 1 tbsp
Green chili -1 tsp (finely chopped) [Optional]
olive oil – 2 tbspn
Salt as per taste
Method:
1. Wash dry Kabuli Chana or Chole a couple of times and soak them overnight in water.
2. Add soaked chole, turmeric powder, salt and 4 cups of water and tea bags in the pressure cooker. Pressure cook it for 30 minutes on medium heat.
3. For gravy, heat olive oil in a pan. Add whole garam masala. Let it crackle. Then add pureed onions and sauté it, till turns light golden. Add ginger paste, garlic paste and chopped green chilies (optional). Cook for 2 minutes.
4. Add tomato puree, red chili powder, garam masala powder, coriander powder in the gravy and let it simmer for 5-6 minutes on medium-low heat.
5. Discard the tea bags from the boiled chole. Add the gravy to the boiled chole and add a cup of water and simmer it on low heat for 10 minutes.
6. Finally, add chana masala and let it simmer for 2 more minutes.
7. Garnish the Punjabi chole with freshly chopped cilantro and serve with halved lemons.
Enjoy with fresh naan, paratha or steamed basmati rice.