Amritsari Chana Masala

Name: Amritsari Chana Masala
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 200 gms chickpeas (chana/chole); 2 onions chopped finely; 1 inch ginger sliced finely; 4-5 garlic cloves sliced finely; 3-4 green chillies sliced; 1 tsp each of ginger garlic paste; 1 tsp tea leaf or 1 tea bag; 2 green cardamoms; 1 inch stick cinnamon; 3 cloves; 2 bay leaves; 1 tsp Dry Anar Dana (Pomegranate) seeds powder; 1.5 tsp Amritsari Chole Masala; 1 tsp roasted cumin powder; 1/2 tsp turmeric powder; 1/2 tsp red chilli powder; 1 tsp kasoori methi; 1/4 tsp ajwain (carom seeds); To taste salt; 1/4 tsp baking soda; 3 tbsp oil; 1 tsp ghee (clarified butter)

Kumkum Chatterjee @cook_12055532

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Amritsari Chana Masala is an authentic North Indian style chickpea curry.It is rich,spicy and flavourful. There are many versions of chole or chana masala and each differ from one another due to some spices being added or omitted.This recipe has a rich dark colour as a concoction of tea leaves and spices are added to it while boiling chana.One other ingredient that gives it an authentic taste is anardana or dry pomegranate seeds.Pair this recipe with bhature,poori,kulcha or any Indian flatbread and enjoy a special Sunday breakfast or weekend dinner or at parties.

Kumkum Chatterjee @cook_12055532

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Ingredients

45 minutes

4 servings

200 gmschickpeas (chana/chole)
2onions chopped finely
1 inchginger sliced finely
4-5garlic cloves sliced finely
3-4green chillies sliced
1 tspeach of ginger garlic paste
1 tsptea leaf or 1 tea bag
2green cardamoms
1 inchstick cinnamon
3cloves
2bay leaves
1 tspDry Anar Dana (Pomegranate) seeds powder
1.5 tspAmritsari Chole Masala
1 tsproasted cumin powder
1/2 tspturmeric powder
1/2 tspred chilli powder
1 tspkasoori methi
1/4 tsp ajwain (carom seeds)
To taste salt
1/4 tsp baking soda
3 tbspoil
1 tspghee (clarified butter)

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Steps

45 minutes

1

Soak chickpeas (chana) overnight or minimum 8 hours.Make a pouch of tea leaves,whole garam masala,dry ground pomegranate seeds and bay leaves.Tie the pouch tightly.Boil soaked chana with 3 cups water,1/4 th tsp salt,1/4 th tsp baking soda alongwith the tea bag pouch upto 5-6 whistles.Release pressure after 5 minutes. Discard pouch.
2

Heat oil in a pan and sprinkle ajwain.When they splutter,add chopped onion and fry till light brown.Add boiled chana.Chana should not be mushy,but tender and soft. Add ginger garlic paste,Amritsari Chole Masala,turmeric and red chilli powder.Also add tomato puree.Add kasoori methi and salt to taste.Toss all and add the boiled chana stock.Mash few chana to get a thick gravy.
3

If needed add some more water and boil few more minutes.Heat ghee in a wok.Fry sliced garlic,ginger, green chillies and 1/2 tsp red chilli powder. Pour this tadka over Amritsari Chana Masala.Garnish with chopped coriander and serve hot with a sprinkling of chaat masala,lemon juice or with tamarind chutney and sliced onion alongwith bhature or kulcha or any Indian flatbread in a Sunday special breakfast or dinner or at parties.