Best 2 Punjabi Chana Recipes

**Punjabi Chana: A Flavorful Culinary Journey into the Heart of North Indian Cuisine**

Embark on a tantalizing culinary voyage to the vibrant region of Punjab, India, where the delectable Punjabi chana awaits your palate. This hearty and flavorful dish, also known as chole, is a symphony of chickpeas simmered in a rich and aromatic gravy, capturing the essence of Punjabi cuisine. Get ready to explore a collection of authentic recipes that showcase the diverse culinary traditions of this region. From the classic Punjabi chana masala, bursting with a medley of spices, to the tangy and refreshing chana chaat, each recipe promises a unique taste experience. Whether you're a seasoned cook or a culinary novice, these recipes will guide you through the art of creating this beloved Punjabi dish, bringing the vibrant flavors of North India to your kitchen.

Let's cook with our recipes!

PUNJABI CHANA

Punjabi Chana image

An Indian chickpea stew, Punjabi chana is a plain-Jane of a dish: beige beans in a tomato-based spiced sauce, flecked with minced cilantro. Mixed with rice, though, it becomes a soulful meal whose charms are hard to resist. This version of the dish came to The Times from Heather Carlucci-Rodriguez, then the chef and owner of Lassi, a tiny sliver of an Indian cafe in Greenwich Village, since closed.

Provided by Elaine Louie

Categories dinner, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 tablespoon canola oil or other vegetable oil
1 medium onion, chopped
2 teaspoons minced garlic
1 teaspoon minced ginger
1 small Thai bird chili, chopped
2 large tomatoes, chopped
1 1/2 teaspoons paprika
1 teaspoon salt, or as needed
1 teaspoon ground coriander
1/2 teaspoon garam masala
1/4 teaspoon turmeric
1 teaspoon freshly squeezed lemon juice
2 15-ounce cans chickpeas, drained
2 tablespoons minced cilantro
Cooked rice for serving (optional)

Steps:

In a medium saucepan over medium-low heat, heat oil and add onion. Sauté until translucent and soft, about 5 minutes. Add garlic, ginger and chili, and sauté until soft and fragrant, about 3 minutes. Add tomatoes and 1/4 cup water. Cover and cook until tomatoes are very soft, about 5 minutes, then remove from heat.
Purée mixture in blender or food processor until smooth. Return to pan and place over medium heat. Add paprika, 1 teaspoon salt, coriander, the garam masala, turmeric and lemon juice. Add chickpeas and bring to a boil, then reduce heat to low.
Cover and simmer until sauce is thick and chickpeas are soft, 45 minutes to 1 hour. Stir pan about every 10 minutes, adding water as needed (up to 1 1/2 cups) to prevent burning. When ready to serve, sauce should be thick. If necessary, uncover pan and allow sauce to reduce for a few minutes, stirring frequently, until desired consistency. Stir in cilantro, adjust salt as needed and serve with cooked rice, if desired.

Nutrition Facts : @context http, Calories 364, UnsaturatedFat 7 grams, Carbohydrate 56 grams, Fat 10 grams, Fiber 16 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 786 milligrams, Sugar 12 grams, TransFat 0 grams

CHANA PUNJABI (INDIAN CHICKPEA STEW)

Chana Punjabi (Indian Chickpea Stew) image

This go-to vegetarian entree is an oldie. For extra tang, drizzle with a little yogurt over the top. Heather Carlucci-Rodriguez of the now closed restaurant Lassi; from the NY Times.

Provided by gailanng

Categories Beans

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon canola oil or 1 tablespoon mild vegetable oil
1 medium onion, chopped
2 teaspoons minced garlic
1 teaspoon minced ginger
1 small thai bird chili, chopped
2 large tomatoes, chopped
1 1/2 teaspoons paprika
1 teaspoon salt, to taste
1 teaspoon ground coriander
1/2 teaspoon garam masala
1/4 teaspoon turmeric
1 teaspoon fresh lemon juice
2 (15 ounce) cans chickpeas, drained
2 tablespoons minced cilantro
cooked rice, for serving

Steps:

In a medium saucepan over medium-low heat, heat oil and add onion. Saute until translucent and soft, about 5 minutes. Add garlic, ginger and chili and saute until soft and fragrant, about 3 minutes. Add tomatoes and 1/4 cup water. Cover and cook until tomatoes are very soft, about 5 minutes, then remove from heat.
Puree mixture in blender or food processor until smooth. Return to pan and place over medium heat. Add paprika, 1 teaspoon salt, coriander, garam masala, turmeric and lemon juice. Add chickpeas and bring to a boil, then reduce heat to low.
Cover and simmer until sauce is thick and chickpeas are soft, about 45 minutes. Stir pan about every 10 minutes, adding water as needed to prevent burning. Stir in cilantro, adjust salt as needed and serve with cooked rice, if desired.

Tips:

Choose the right chickpeas. Dried chickpeas are best for this recipe, as they have a better flavor and texture than canned chickpeas. If you're using dried chickpeas, be sure to soak them overnight before cooking.
Use a variety of spices. The spices in this recipe are what give it its unique flavor. Be sure to use a good quality garam masala, and don't be afraid to experiment with different spices to find a combination that you like.
Cook the chickpeas until they're tender. The chickpeas should be cooked until they're soft and creamy, but not mushy. This will usually take about 1 hour.
Add the vegetables towards the end of cooking. The vegetables in this recipe should be added towards the end of cooking, so that they don't overcook. This will help them retain their鮮艳的色彩 and nutrients.
Serve with rice or roti. Chana masala is typically served with rice or roti. Roti is a type of Indian flatbread that is made with whole wheat flour. Both rice and roti are excellent ways to soak up the delicious sauce in this dish.

Conclusion:

Chana masala is a delicious and easy-to-make Indian dish that is perfect for a weeknight meal. It's packed with flavor and nutrients, and it can be served with a variety of sides. Give this recipe a try the next time you're looking for a new and exciting dish to add to your repertoire.