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Restaurants›Amritsari Kulcha Hut - Indian Bistro Barrie›Chana Masala Recipe

Chana Masala Recipe

Name: Amritsari Kulcha Hut - Indian Bistro Barries Chana Masala Recipe
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cups dried chickpeas (garbanzo beans); 4 cups water (for soaking); 1 tsp salt (for cooking chickpeas); 2 tbs vegetable oil or ghee; 1 tsp cumin seeds; 1 unit bay leaf; 1 cup onion, finely chopped; 1 tsp ginger, grated; 1 tbs garlic, minced; 1 unit green chili, slit (adjust to taste); 1.5 cups tomatoes, finely chopped or pureed; 1 tsp turmeric powder; 1 tsp ground coriander; 0.5 tsp red chili powder (or paprika); 2 tsp chana masala powder (or garam masala + chana masala blend); 0.5 tsp amchur (dry mango powder) or 1 tsp lemon juice; 1 tsp kasuri methi (dried fenugreek leaves), crushed; 1.25 tsp salt; 1 cups water or reserved chickpea cooking liquid; 2 tbs fresh cilantro, chopped; 2 unit lemon wedges; 1 tsp optional: butter or ghee (for richer finish)

Inspired by Amritsari Kulcha Hut - Indian Bistro Barrie

Time1h 50m

Serves4

A dish made from chickpeas cooked in a spiced onion and tomato gravy that includes ginger, garlic, green chilies, cumin seeds, chana masala powder, dried fenugreek leaves, and fresh cilantro.

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Ingredients

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Chickpeas

1 cups dried chickpeas (garbanzo beans)

4 cups water (for soaking)

1 tsp salt (for cooking chickpeas)

Gravy

2 tbs vegetable oil or ghee

1 tsp cumin seeds

1 unit bay leaf

1 cup Onion, finely chopped

1 tsp Ginger, grated

1 tbs Garlic, minced

1 unit green chili, slit (adjust to taste)

1 1/2 cups tomatoes, finely chopped or pureed

1 tsp turmeric powder

1 tsp Ground coriander

1/2 tsp red chili powder (or paprika)

2 tsp chana masala powder (or garam masala + chana masala blend)

1/2 tsp amchur (dry mango powder) or 1 tsp lemon juice

1 tsp kasuri methi (dried fenugreek leaves), crushed

1 1/4 tsp Celtic sea salt

1 cups water or reserved chickpea cooking liquid

Finishing & Garnish

2 tbs Fresh cilantro, chopped

2 unit lemon wedges

1 tsp optional: butter or ghee (for richer finish)

Method

Chickpeas

Rinse 1 cup dried chickpeas under cold water, removing any debris. Place in a bowl and cover with 4 cups water. Soak at room temperature for 8 hours or overnight (or quick-soak: bring to a boil for 2 minutes, turn off heat and let sit for 1 hour).

Drain soaked chickpeas and transfer to a pot. Add 4 cups fresh water and 1 tsp salt. Bring to a simmer, skim foam, then cover and simmer gently for 45–60 minutes until tender. Alternatively pressure-cook for 20–25 minutes (or 6–8 minutes high pressure) until soft. Reserve 1 cup cooking liquid and drain excess. Set chickpeas and reserved liquid aside.

Gravy

Heat 2 tbs oil or ghee in a heavy skillet or pot over medium heat until shimmering.

Add 1 tsp cumin seeds and 1 bay leaf. Let cumin sizzle for 10–15 seconds until aromatic but not burnt.

Add 1 cup finely chopped onion. Cook, stirring occasionally, until onions are golden brown, about 8–10 minutes. Reduce heat if onions begin to brown too quickly.

Add 1 tsp grated ginger, 1 tbs minced garlic, and 1 slit green chili. Cook 1–2 minutes until raw aroma disappears.

Add 1.5 cups finely chopped or pureed tomatoes. Cook, stirring, until tomatoes soften and oil begins to separate from the masala, about 8–10 minutes. If tomatoes are very acidic, simmer 1–2 minutes longer to mellow.

Stir in 1 tsp turmeric powder, 1 tsp ground coriander, 1/2 tsp red chili powder, and 2 tsp chana masala powder. Cook the spices with the tomato-onion mixture for 1–2 minutes to bloom their flavors.

Add the cooked chickpeas and 1 cup reserved cooking liquid (or water) to the pot. Stir to combine and bring to a gentle simmer.

Add 1/2 tsp amchur (or 1 tsp lemon juice) and 1 tsp crushed kasuri methi. Season with 1.25 tsp salt (adjust to taste). Simmer uncovered for 10–15 minutes, stirring occasionally, until gravy thickens to your preference. For a thicker gravy, mash 1/4 cup of chickpeas with the back of a spoon and stir in.

Finishing & Garnish

Turn off heat. Stir in 1 tsp butter or ghee if using for a richer mouthfeel.

Taste and adjust seasoning—more salt, lemon juice, or chana masala powder as desired.

Garnish with 2 tbs chopped fresh cilantro and serve with lemon wedges on the side.