Best 3 Chana Pindi Indian Chickpeas Masala Recipes
**Chana Pindi: A Flavorful Journey Through North Indian Cuisine**
Embark on a culinary voyage to the vibrant streets of North India with Chana Pindi, a delectable dish that showcases the region's rich culinary heritage. This tantalizing dish features tender chickpeas simmered in a flavorful tomato-onion gravy, infused with a symphony of aromatic spices that dance on your palate. As you delve into this culinary masterpiece, you'll encounter a delightful interplay of textures, with the soft chickpeas contrasting the crispy ginger and green chilies. Accompanied by fluffy rice or warm, buttery naan, Chana Pindi promises an unforgettable dining experience.
**Additional Recipe Gems to Explore:**
- **Chana Masala:** Dive into the depths of Indian cuisine with this classic chickpea curry, where chickpeas bask in a creamy, spiced tomato sauce.
- **Palak Chana:** A vibrant green delight, Palak Chana combines the earthy goodness of spinach with tender chickpeas, creating a harmonious balance of flavors.
- **Chole Bhature:** Indulge in the ultimate Punjabi feast with Chole Bhature, featuring fluffy bhature bread served alongside a rich and flavorful chickpea curry.
- **Chana Dalcha:** Experience the comforting warmth of Chana Dalcha, where chickpeas and lentils unite in a mildly spiced, creamy gravy, perfect for a cozy meal.
- **Chana Saag:** Embark on a culinary journey to the heart of Punjab with Chana Saag, a delightful combination of chickpeas and mustard greens simmered in a robust gravy.
CHANA MASALA (SAVORY INDIAN CHICK PEAS)
Indian food is not just curried sauces. It's not too exotic either. Unless 'exotic' is code for 'yummy and full of flavor.' This dish features a healthy mixture of chickpeas, tomatoes, onion, and spices. Both carnivores and vegetarians will enjoy this meal. My kids love it. Leave out the green chile if the kiddies will be eating. Serve over basmati or jasmine rice and enjoy. Namaste y'all!
Provided by latinmama
Categories World Cuisine Recipes Asian Indian
Time 30m
Yield 2
Number Of Ingredients 15
Steps:
- Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
- Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
- Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.
Nutrition Facts : Calories 413.4 calories, Carbohydrate 46.2 g, Fat 22.8 g, Fiber 9.9 g, Protein 9.4 g, SaturatedFat 3.1 g, Sodium 524.9 mg, Sugar 5.3 g
PINDI CHANA
My MOST FAVOURITE style of chana masala! This one's often requested by my near and dear ones. I serve this with "My FAVOURITE - Plain but Delicious Homemade Bhatooras{recipe number 36616). Absolutely love this recipe!
Provided by Charishma_Ramchanda
Categories Lunch/Snacks
Time P1DT45m
Yield 3 serving(s)
Number Of Ingredients 21
Steps:
- Pressure cook the chickpeas till soft (about 4-5 whistles).
- Heat oil in a large and heavy bottomed saucepan.
- Add cumin seeds and mustard seeds.
- Allow to crackle and splutter.
- Add ginger, garlic, chopped onions and asafoetida.
- Fry till onions are lightly browned.
- Add all dry masala, except cinnamon and clove (powdered).
- Stir well, add tomatoes and cook till oil separates.
- Drain chickpeas, add to the skillet and stir in well.
- Add tamarind extract.
- Mix and cook till fairly dry.
- Keep aside.
- In a small saucepan, heat ghee and add the cinnamon and clove (powdered) and chillies.
- Allow to pop a bit, then add to the skillet containing the chickpeas.
- Stir gently till well mixed.
- Garnish with cilantro and onion rings.
- Serve hot with naan or rotis.
- Notes: If you love mushrooms as much as I do, then, you have my permission to add them to the skillet after step number 4!
CHANA PINDI (INDIAN CHICKPEAS MASALA)
This recipe is a tried & tested one.My partner generally is not used to appreciating my culinary skills,but he said this one was nice.This one is my mother's recipe with a few changes here and there
Provided by nikki oberroi
Categories Curries
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Soak Chickpeas overnight or for at least 6 hours.
- Boil them with enough water and teabags till they are soft.
- Throw away the teabags (the tea Bags are to give the chick peas a dark colour) Traditionally Chana pindi was cooked in an Iron Kadahi (skillet) That gave the chickpeas a dark colour.
- Heat oil in an Iron skillet.
- If you do not have one use a non stick pan.
- Add the cardomoms.
- After a minute add onions and saute.
- After about two minutes, add the roasted coriander seeds and the ajwain seeds,and continue to saute the onions.
- When the onions turn golden, add the gram flour (Besan).
- This is to give body to the curry.
- Now add ginger garlic paste and keep frying.
- take care that the ginger garlic paste does not stick to the base.
- Saute for about 3 to 4 minutes so that the raw smell of the ginger garlic is gone.
- Now add tomatoes and fry Add all the powders and salt and continue to fry till the tomatoes soften and mix properly.
- add the boiled chickpeas and fry.
- Mash 3-4 tablespoons of chickpeas and mix it in.
- simmerfor 15- 20 minutes.
- Garnish with coriander leaves and serve with chapati, naan, Kulcha etc.
- Enjoy.
Nutrition Facts : Calories 281.3, Fat 15.5, SaturatedFat 2, Sodium 238.6, Carbohydrate 32, Fiber 6.6, Sugar 6.2, Protein 6.4
Tips:
- To make the chana pindi more flavorful, use a variety of spices, such as cumin, coriander, turmeric, and garam masala.
- If you want a spicier dish, add more green chilies or red chili powder.
- To make the chana pindi more creamy, use coconut milk or yogurt.
- If you are using canned chickpeas, rinse them well before using.
- Serve the chana pindi with rice, roti, or naan.
Conclusion:
Chana pindi is a delicious and versatile dish that can be enjoyed by people of all ages. It is a good source of protein, fiber, and vitamins. Chana pindi can be made in a variety of ways, so you can easily find a recipe that suits your taste. Whether you are looking for a quick and easy weeknight meal or a special dish for a party, chana pindi is a great option.
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