Amritsari Chana Masala Recipe

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.

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.

Why Make Amritsari Chana

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.

Ingredients

• Chickpeas: Dried chickpeas, soak them overnight and use them in making chickpeas curry.
• Aromatics:  onion (ground into paste),  ginger garlic paste
• Tomatoes (blended into paste)
• vegetable oil
• Spices: coriander powder, cumin powder, chana masala powder, red chilli powder,  turmeric powder, fenugreek leaves (dried), pomegranate seed powder
• 1 teabag

Stepwise Method Of Making Amritsar Chana Masala

Prepping Chickpeas For Curry

1. Soaking Chickpeas: Wash and soak chickpeas overnight. Discard water in the next morning and rinse with water to remove nutrition inhibiters.
2. Pressure Cook: Cook the chickpeas in 3 cups of water for 20 minutes along with tea bag and ½tsp salt in a pressure cooker. You can cook in a traditional stovetop pressure cooker or Instant Pot.
3. If you are not using pressure cooker chickpeas will take almost one hour when cooked covered with a lid.

Cooking Chickpeas Curry

1. Dry Roast whole spices on medium heat for 4-5 minutes in a pan untill they are fragrant. Let them cool down and grind. Keep the powder aside.
2. Now take 2 tablespoon of oil in thick bottomed pan and add minced ginger to the pan.
3. Cook it for about minute and then add sliced onion to the pan.
4. Let the onion become brown, which will take 6-7 minutes on medium heat and add chopped tomatoes.
5. 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.
6. Coat chickpeas well with masala and keep mashing some of them along the way ( It helps to thicken the gravy)
7. Finally add all the water to the pan and cover and let the choley or chana masala simmer for 10 minutes or so.
8. Switch off the heat and serve hot with your favorite breads.

Pro Tip

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.

What To Serve with Chana Masala

Chana masala, a popular North Indian dish made with chickpeas in a spicy and tangy tomato-based sauce, pairs well with various sides and accompaniments. Here are some great options to serve with chana masala:

Breads

1. Naan: Soft and fluffy, naan is perfect for soaking up the flavorful gravy.
2. Amritsari Kulcha Naan
3. Roti or Chapati: These whole wheat flatbreads are a healthier option and equally delicious.
4. Poori: Deep-fried and fluffy, poori is a classic choice often paired with chana masala.
5. Paratha: Layered and pan-fried, paratha adds a rich texture to the meal.

Rice

1. Basmati Rice: Fragrant and long-grained, basmati rice complements the robust flavors of chana masala.
2. Jeera Rice: Flavored with cumin seeds, this rice dish adds an aromatic touch.
3. Peas Pulao: A simple rice dish with peas, adding a slight sweetness to balance the spicy chana masala.

Accompaniments

1. Cucumber Raita: A cooling yogurt-based side, often with cucumbers, mint, or boondi, helps balance the spices in chana masala.
2. Pickles: Indian pickles, like mango or lime, add a tangy and spicy contrast.
3. Salads: A fresh salad with cucumbers, tomatoes, onions, and a squeeze of lemon adds a refreshing crunch.

Beverages

1. Lassi: A yogurt-based drink, sweet or salty, that cools down the palate.
2. Chaas: A spiced buttermilk drink that is light and refreshing.
3. Mango Lassi: A sweet, fruity drink that complements the spices in chana masala.

Storage of Leftovers

Storing chana masala properly ensures it remains fresh and retains its flavors. Here are the steps for storing chana masala:

In the Refrigerator

1. Cool It Down: Allow the chana masala to cool to room temperature before storing. Avoid leaving it out for more than two hours to prevent bacterial growth.
2. Use Airtight Containers: Transfer the chana masala into an airtight container. This prevents the dish from absorbing other odors in the fridge and keeps it fresh.
3. Label and Date: Label the container with the date you made the chana masala to keep track of its freshness.
4. Refrigerate: Store the container in the refrigerator. Chana masala can be kept in the fridge for up to 3-4 days.

In the Freezer

1. Cool It Down: Ensure the chana masala is completely cooled before freezing.
2. Use Freezer-Safe Containers: Transfer the chana masala into freezer-safe airtight containers or heavy-duty freezer bags. Leave some space at the top of the container or bag as the contents may expand when frozen.
3. Portion It Out: If you plan to use smaller portions at a time, divide the chana masala into individual serving sizes before freezing.
4. Label and Date: Clearly label the containers or bags with the date to track how long it has been stored.
5. Freeze: Place the containers or bags in the freezer. Chana masala can be frozen for up to 2-3 months.

Reheating Chana Masala

1. Thawing: If frozen, thaw the chana masala in the refrigerator overnight. For a quicker method, you can use the defrost setting on your microwave.
2. Stovetop Reheating: Transfer the chana masala to a saucepan and reheat over medium heat, stirring occasionally until it’s heated through. You may need to add a splash of water if it has thickened too much.
3. Microwave Reheating: Place the chana masala in a microwave-safe dish, cover it loosely, and heat in short intervals, stirring in between, until it's heated through.

Tips for Best Results

• Avoid Multiple Reheating: Try to reheat only the portion you plan to eat to maintain the quality and flavor.
• Check for Spoilage: Before reheating, check for any signs of spoilage like off smells or changes in texture. Discard if you notice any.
• Freshen Up: To enhance the flavor of reheated chana masala, you can add a little fresh cilantro, a squeeze of lemon juice, or a dash of garam masala before serving.

More Such Recipes

• Zero Oil Chana Masala Recipe
• Palak Chole
• Multani Chole Recipe
• Chole to Serve with Tikki Samosa
• Kala Chana Masala
• Chana Sundal

Watch Step by Step Video Below

📖 Recipe

Easy Chana Masala Recipe

How to make chana masala recipe step by step photos and video. Best ever restaurant style Punjabi chana masala or chole Masala recipe

4.84 from 6 votes

Print Pin Rate

Course: Main Course

Cuisine: north indian

Diet: Gluten Free, Vegan, Vegetarian

Keyword: chana masala, Chickpeas

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 servings

Calories: 135kcal

Author: Rekha Kakkar

Ingredients

• 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

Instructions

• 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.

Nutrition

Calories: 135kcal | Carbohydrates: 23g | Protein: 7g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 20mg | Potassium: 461mg | Fiber: 7g | Sugar: 6g | Vitamin A: 942IU | Vitamin C: 14mg | Calcium: 65mg | Iron: 3mg

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