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Preparation Time : 480
Cook Time : 35
Total Time : 515
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
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.
Now strain the chickpeas and reserve the stock along with the whole spices. Diiscard the tea bag .
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.
Now add the cooked chane ( chickpeas) and saute for 5-6 minutes.
add all the spices , stir and saute for a minute.
Now add the strained reserved stock about 2.5 to 3 cups to the chane if the stock is less then add some water.
Keep this chane on fire and simmer till curry thickens a bit.
At this stage add some julienned ginger to the gravy. (But i avoided because my kids don't like)
check the salt and seasonings and add more if required.
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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