Amritsari Channa
Dive into the heartwarming flavors of Punjab with this authentic Amritsari Channa recipe, a star dish of Indian cuisine. Featuring tender, pressure-cooked chickpeas infused with black tea, aromatic spices like cinnamon and cardamom, and a bold tomato-based masala, this dish boasts a rich, smoky depth that sets it apart. Enhanced with garam masala and a tangy twist of amchur powder, the slow-simmering process creates a luscious, flavor-packed gravy perfect for scooping up with naan or bhatura. Garnished with fresh cilantro, this vegetarian delight is a hearty choice for family meals or festive occasions, offering a delicious taste of traditional street food from India.
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Recipe Information
Ingredients
- 250 grams Dried chickpeas
- 2 tablespoons Vegetable oil
- 1 large, finely chopped Onion
- 2 medium, pureed Tomato
- 1 tablespoon Ginger-garlic paste
- 1 finely chopped Green chili
- 1 teaspoon Cumin seeds
- 2 teaspoons Coriander powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Amchur (dry mango) powder
- 1 teaspoon or to taste Salt
- 4 cups Water
- 2 tablespoons, chopped for garnish Cilantro (coriander leaves)
- 2 Black tea bags
- 1 Bay leaf
- 1 small Cinnamon stick
- 2 Black cardamom
- 4 Cloves
Instructions
Rinse the dried chickpeas thoroughly and soak them in water for 8-10 hours or overnight.
Drain the soaked chickpeas and transfer them to a pressure cooker. Add 4 cups of water, tea bags, bay leaf, cinnamon stick, black cardamom, and cloves.
Pressure cook the chickpeas for 15-20 minutes until they are tender. Remove the tea bags and whole spices after cooking.
In a large pot, heat vegetable oil on medium heat. Add cumin seeds and let them splutter.
Add the chopped onions and sauté until they turn golden brown.
Stir in ginger-garlic paste and chopped green chili, sauté for a minute until the raw aroma disappears.
Pour the tomato puree into the pot, cook for 5-7 minutes until the oil separates from the masala.
Add coriander powder, turmeric powder, red chili powder, and salt to the mixture. Cook for another 2-3 minutes.
Mix in the cooked chickpeas and their water into the pot. Stir well to combine all spices with chickpeas.
Cover and let the channa simmer on low heat for 25-30 minutes, stirring occasionally.
Add garam masala and amchur powder, mix well and cook for another 5 minutes.
Garnish with chopped cilantro and serve hot with naan, bhatura, or rice.
Nutrition Facts
Calories |
1466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4857 mg | 211% | |
| Total Carbohydrate | 225.4 g | 82% | |
| Dietary Fiber | 60.3 g | 215% | |
| Total Sugars | 58.7 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 587 mg | 45% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 3530 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
