📝 About This Recipe
Transport your kitchen to the vibrant streets of Punjab with this authentic Amritsari Chana Masala, a soul-warming masterpiece of tender chickpeas bathed in a dark, luscious, and tangy gravy. This recipe utilizes a traditional tea-bag steeping method to achieve that iconic deep mahogany hue and a complex earthy undertone. Perfectly balanced with pungent ginger, tart dried pomegranate powder (anardana), and a smoky tempering of ghee, it’s a celebration of bold Indian spices that is both hearty and incredibly aromatic.
🥗 Ingredients
For Pressure Cooking the Chickpeas
- 2 cups Dried Chickpeas (Kabuli Chana) (soaked overnight in plenty of water)
- 2 pieces Black Tea Bags (for color and earthy flavor)
- 1 inch Cinnamon Stick
- 2 pieces Black Cardamom (cracked open)
- 1 Bay Leaf (dried)
- 1 teaspoon Salt
The Masala Base
- 3 tablespoons Ghee or Vegetable Oil (ghee is preferred for authenticity)
- 1 teaspoon Cumin Seeds
- 2 large Red Onions (very finely minced or grated)
- 1.5 tablespoons Ginger-Garlic Paste (freshly pounded for best aroma)
- 2-3 pieces Green Chilies (slit lengthwise)
- 1 cup Tomato Puree (freshly blended tomatoes)
Spices and Seasoning
- 2 tablespoons Chana Masala Powder (high quality store-bought or homemade)
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant red color without extreme heat)
- 1/4 teaspoon Turmeric Powder
- 1 teaspoon Dry Pomegranate Powder (Anardana) (essential for the signature tang)
- 1 tablespoon Kasuri Methi (dried fenugreek leaves, crushed)
For Garnish
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 inch Ginger (cut into thin matchsticks (juliene))
👨🍳 Instructions
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1
Drain the soaked chickpeas and rinse them thoroughly. Place them in a pressure cooker or Instant Pot with 5 cups of fresh water.
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2
Add the tea bags, cinnamon, black cardamom, bay leaf, and 1 teaspoon of salt. Pressure cook for 5-6 whistles (or 20 minutes on high pressure in an Instant Pot) until the chickpeas are buttery soft but still hold their shape.
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3
Once the pressure releases naturally, discard the tea bags and whole spices. Reserve the dark cooking liquid—this is liquid gold for your gravy!
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4
Heat ghee in a heavy-bottomed pan or kadai over medium heat. Add cumin seeds and let them sizzle for 30 seconds until fragrant.
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5
Add the finely minced onions. Sauté patiently for 10-12 minutes, stirring frequently, until they turn a deep golden brown. This caramelization is the secret to a rich gravy.
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6
Stir in the ginger-garlic paste and slit green chilies. Cook for another 2 minutes until the raw smell of garlic disappears.
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7
Add the tomato puree and a pinch of salt. Cook until the moisture evaporates and the oil/ghee begins to separate from the sides of the masala.
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8
Lower the heat and add the Chana Masala powder, Kashmiri chili powder, turmeric, and dried pomegranate powder. Stir for 1 minute, adding a splash of water if the spices look like they might burn.
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9
Add the cooked chickpeas to the pan. Use a sturdy spatula to lightly mash about 2 tablespoons of the chickpeas against the side of the pan—this naturally thickens the sauce.
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10
Pour in 1.5 to 2 cups of the reserved dark chickpea water. Adjust the amount based on how thick you prefer your gravy.
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11
Simmer the curry on low heat for 10-15 minutes. This allows the chickpeas to absorb the complex flavors of the masala.
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12
Sprinkle the crushed Kasuri Methi and half of the ginger julienne over the top. Stir gently and cook for 2 more minutes.
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13
Taste and adjust salt. Turn off the heat and let the dish rest for 5 minutes—the flavors deepen as it sits.
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14
Garnish generously with fresh cilantro and the remaining ginger julienne before serving.
💡 Chef's Tips
For the best texture, always use dried chickpeas rather than canned; the starch release is much better for a thick gravy. If you don't have tea bags, you can tie 2 teaspoons of loose black tea in a small piece of muslin cloth. Don't skip the Anardana (pomegranate powder); it provides the authentic 'zing' that lemon juice cannot fully replicate. If the gravy feels too thin, mash more chickpeas into the sauce and simmer for a few extra minutes. Always brown your onions slowly; pale onions will result in a sweet, lackluster curry.
🍽️ Serving Suggestions
Serve piping hot with fluffy, deep-fried Bhature for the classic 'Chole Bhature' experience. Pair with Jeera Rice (cumin-tempered basmati) and a side of cooling cucumber raita. Accompany with pickled red onions (sirka pyaaz) and a wedge of fresh lime. Enjoy with a tall glass of salty or sweet Lassi to balance the warm spices. Serve with buttered Garlic Naan or Laccha Paratha for a satisfying dinner.