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Home Dish Amritsari Chana Masala

Amritsari Chana Masala

Name: How to cook Amritsari Chana Masala - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Kumkum Chatterjee

Amritsari Chana Masala

#thc #thcweek20 #chana_masala 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.

Ingredient

Food ration :

4 servings

Cooking time :

45 minutes

200 gms

chickpeas (chana/chole)

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

green cardamoms

1 inch

stick cinnamon

cloves

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)

Cooking instructions

* Step 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.

* Step 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.

* Step 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.