Amritsari chana masala recipe. Easy Chana Masala recipe using basic spices and ingredients from your pantry. A delicious Indian chana masala recipe that is vegan, gluten-free and low GI. Serve with this chickpeas curry with Amritsari Kulcha Naan or Paneer Chur chur Naan, the taste is amazing.
The Punjabi chole recipe is named so because this particular curry belongs to Amritsar. I know most of Delhi people swear by different Chole bhature joints that sell the best chana or soft bhatura. I have tried many and found the taste awesome. But with the amount and type of fat they use, I feel homemade Amritsari chole win hands-down.
First, because you are never sure of hygiene on the roadside, and second you know the ingredients used in cooking your Amritsari chole or any other dish. When You know what you really used in making your chole recipe, you know it is good for you.
Not only this recipe of chole has amazing taste, it is chole is much healthier than the Punjabi chole you get from the market with ½ inch of oil floating over it. ( nothing puts me off more than that ). In fact, chickpeas or chole are a great source of healthy proteins, a good amount of fibre and iron and micronutrients like copper, magnesium, folate and vitamin B12.
It keeps you satiated for a long time so you don't feel much hungry after the meal. That's the reason that chickpeas roasted or boiled make for an excellent snack choice too.
One of my tried and tested tip for cooking chickpeas even when you forgot to soak them overnight. To reduce the cooking time considerably soak chickpeas in hot water and you get properly soaked chickpeas to use in about 2 hours. Always discard the water in which you have soaked legumes.
Watch Step by Step Video Below
Easy Chana Masala Recipe
- 250 grams Chickpeas dried
- 1 big onion (ground into paste)
- 3 tomatoes (blended into paste)
- 2 tablespoon coriander powder dhania powder
- 1 teaspoon cumin powder jeera powder
- 1 tablespoon chana masala powder
- 2 tablespoon vegetable oil
- 1 tablespoon ginger garlic paste adrak lehsun
- 1 teaspoon red chilli powder lal mirch
- ½ teaspoon turmeric powder haldi
- 1 teaspoon fenugreek leaves (dried) kasuri methi
- 1 teaspoon pomegranate seed powder
- 1 teabag
- Wash and soak chickpeas overnight. Discard water and pressure cook the chickpeas in 3 cups of water for 20 minutes along with tea bag and ½tsp salt.
- If you are not using pressure cooker chickpeas will take almost one hour when cooked covered with a lid.
- Dry Roast whole spices on medium heat for 4-5 minutes till they are fragrant. Let them cool down and grind. Keep the powder aside.
- Now take 2 tablespoon of oil in thick bottomed pan and add minced ginger to the pan.
- Cook it for about minute and then add sliced onion to the pan.
- Let the onion become brown, which will take 6-7 minutes on medium heat and add chopped tomatoes.
- Cook tomatoes and onion mixture for 2-3 more minutes and add all the spice powders including chana masala powder. cook the masalas for a minute or two and add boiled chickpeas, save the water in which chickpeas were boiled.
- Coat chickpeas well with masala and keep mashing some of them along the way ( It helps to thicken the gravy)
- Finally add all the water to the pan and cover and let the choley or chana masala simmer for 10 minutes or so.
- Switch off the heat and serve hot with your favorite breads.