Amritsari Chana Masala
Amritsari Chana Masala
Prep: 10 mins
Difficulty: Easy
Cook: 25 mins
Serves: 4 people
Bring the iconic flavors of Punjab to your dining table with this deeply rich and tangy Amritsari Chana Masala.
Famed for its signature dark color and earthy spice profile, this dish relies on roasted spices and a bold hit of tart amchur (dry mango powder) to perfectly coat the tender chickpeas. Using our pre-boiled chickpeas and ready-made pastes makes this traditionally labor-intensive dish a breeze to whip up for a phenomenal weeknight feast. Serve it piping hot alongside fluffy Bhaturas or warm Kulchas.
Ingredients
- 1 pack (200g) Boiled Chickpeas
- 2 tbsp Onion Paste
- 1 tbsp Ginger Paste
- 1 tbsp Garlic Paste
- 1 cup tomato puree
- 1 tbsp Punjabi Garam Masala
- 1 tsp Kashmiri Chilli Powder
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1 tsp Dry Mango Powder (Amchur)
- 1/2 tsp Black Salt Powder
- 1 black tea bag (for authentic color)
- 3 tbsp ghee or oil
- Salt to taste & fresh coriander for garnish
Method
Step 1 In a small bowl, steep the black tea bag in half a cup of boiling water for 5 minutes. Discard the tea bag and set the dark liquid aside. This is the traditional secret for achieving the signature dark color of Amritsari Chana.
Step 2 Heat the ghee or oil in a heavy-bottomed pan over medium heat. Add the Onion Paste and sauté for 3-4 minutes until it turns a deep golden brown and the raw aroma dissipates.
Step 3 Stir in the Ginger Paste and Garlic Paste, cooking for another minute. Lower the heat and add the Kashmiri Chilli Powder, Coriander Powder, Cumin Powder, and Punjabi Garam Masala. Sauté the spices for 30 seconds to release their natural oils.
Step 4 Pour in the tomato puree along with the black tea liquid. Cook this masala base until it thickens slightly and you see the oil beginning to separate at the edges.
Step 5 Add the Boiled Chickpeas along with their liquid. Season with normal salt, Black Salt Powder, and Amchur (Dry Mango Powder). Mix thoroughly, cover, and let it simmer on low heat for 10-15 minutes so the chickpeas absorb all the spices.
Step 6 Uncover and lightly mash a few chickpeas with the back of your spoon to thicken the gravy. Garnish with fresh coriander leaves and serve hot.
Chef's Tip: Using both standard salt and Black Salt (Kala Namak) creates a complex, deeply savory flavor profile that is distinct to Northern Indian street food. Do not skip the Amchur—it provides the essential lip-smacking tang!
