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Masala Amritsari Chane

 Masala Amritsari Chane

Cooking Time

Preparation Time : 480

Cook Time : 35

Total Time : 515


Serves 5

  • Dried overnight soaked White chickpeas(chane) 2 cup

  • 2 black cardamom

  • 2inch cinnamon stick

  • 2 medium tej patta (indian bay leaf)

  • Tea bag 1

  • Salt and chilly as required

  • Gravy ingredients :

  • 1 large onion chopped

  • 3-4 medium size tomatoes, chopped

  • 1 teaspoon chopped ginger

  • Cumin powder, coriander powder, dry mango powder, chana masala 2 teaspoons each

  • 3 tablespoons oil

  • Red chilli powder 1 teaspoon

  • Green chillies slit according to taste


  • 01

    As chickpeas are already soaked so next day pressure cook the soaked chickpeas adding the cinnamon, cardamom , tea bag, with salt pressure cook for 8-10 minutes or till the chickpeas are completely cooked.

  • 02

    Now strain the chickpeas and reserve the stock along with the whole spices. Diiscard the tea bag .

  • 03

    Heat oil in a large pan . Add the chopped onions. fry till it become transparent. Add slit green chilies following with chopped tomatoes and chopped ginger and saute the tomatoes till they become mushy.

  • 04

    Now add the cooked chane ( chickpeas) and saute for 5-6 minutes.

  • 05

    add all the spices , stir and saute for a minute.

  • 06

    Now add the strained reserved stock about 2.5 to 3 cups to the chane if the stock is less then add some water.

  • 07

    Keep this chane on fire and simmer till curry thickens a bit.

  • 08

    At this stage add some julienned ginger to the gravy. (But i avoided because my kids don't like)

  • 09

    check the salt and seasonings and add more if required.

  • 10

    Now stir and serve amritsari chane hot garnished with onion, tomato . it can be served along with bhatura, naan, pooris or even with steamed rice.



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