Best 2 Punjabi Chana Recipes

Punjabi chana masala is a popular dish in North Indian cuisine, known for its rich flavors and versatile preparation methods. Whether you're a seasoned home cook or a beginner looking for a flavorful and authentic Indian dish, finding the best recipe for Punjabi chana masala can be a delightful culinary adventure. With the abundance of recipes available online and in cookbooks, selecting the one that perfectly suits your taste and skill level can be overwhelming. This article aims to guide you through the process of finding the best Punjabi chana masala recipe, considering factors such as ingredient accessibility, cooking techniques, and personal preferences.

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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:

Soak the chickpeas overnight: This will help them cook more evenly and reduce the cooking time.
Use a pressure cooker: This is the quickest and easiest way to cook chana.
Add spices and aromatics: This will give the chana more flavor.
Simmer the chana for at least 30 minutes: This will help the flavors to develop.
Serve the chana with rice, roti, or naan: This is a traditional way to serve chana.

Conclusion:

Chana is a delicious and versatile dish that can be enjoyed by people of all ages. It is a good source of protein, fiber, and iron. Chana can be made in a variety of ways, so there is sure to be a recipe that everyone will enjoy. Whether you are looking for a quick and easy weeknight meal or a special dish to serve at a party, chana is a great option.