Amritsari Chana Masala

This is a robust curry made with white chickpeas (kabuli chana). It gets its dark color from tea bags used during boiling (optional) and its tang from dry mango powder (amchur).

Ingredients

• 250g Chickpeas (Kabuli Chana) – Soaked
• 2 Onions – Chopped
• 2 Tomatoes – Pureed
• 1 tbsp Ginger-Garlic Paste
• 1 tsp Chana Masala Powder
• 1 tsp Amchur (Dry Mango Powder)
• 1 tsp Red Chili Powder
• 1 tbsp Oil
• Salt

Instructions

1. Pressure Cook: Boil soaked chickpeas with a pinch of salt and a tea bag (for color) until soft. Discard the tea bag.
2. Sauté: Heat oil in a heavy-bottomed pan. Sauté onions until dark brown (this is key for Chana Masala).
3. Spices: Add ginger-garlic paste, then the tomato puree. Cook well.
4. Season: Add red chili powder, chana masala powder, and salt. Cook until the masala thickens.
5. Combine: Add the boiled chickpeas. Add amchur powder for that signature tang.
6. Simmer: Add some water if needed and simmer for 15 minutes.
7. Serve: Garnish with onion rings and lemon wedges. Serve with Kulcha or Rice.

Why Chana?

• Chickpeas have a low Glycemic Index (GI), making them great for sustained energy.
• High fiber keeps you full and aids digestion.