CHANA PUNJABI (INDIAN CHICKPEA STEW)
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
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Blanca Ortega
[email protected]This recipe is a fail. The chana Punjabi was way too spicy and the chickpeas were undercooked.
Haq Ahtisham ul
[email protected]I'm not sure what I did wrong, but my chana Punjabi turned out too dry. I think I might have overcooked the chickpeas.
laurenco lasandacruise
[email protected]This chana Punjabi was a bit bland for my taste. I think I'll add more spices next time.
Phenyo Setsiba
[email protected]I've tried many chana Punjabi recipes, but this one is by far the best. It's so easy to make and the flavor is incredible.
TREAX STUDIO
[email protected]This recipe was easy to follow and the chana Punjabi turned out great! I will definitely be making it again.
Sharmila Upreti
[email protected]I'm not a big fan of chickpeas, but I really enjoyed this chana Punjabi. The sauce was so flavorful and creamy.
Larry Wayne
[email protected]This was the best chana Punjabi I've ever had! The chickpeas were perfectly cooked and the sauce was amazing.
ZAIN ALI BAJWA
[email protected]I love this recipe! The chana Punjabi is always a hit with my friends and family.
Nicole Eddy
[email protected]This recipe is a keeper! The chana Punjabi was so flavorful and delicious. I can't wait to make it again.
Ahadul Hassan
[email protected]The chana Punjabi was good, but it was a little too salty for my taste. I think I'll reduce the amount of salt next time I make it.
Mayar Badhon Ltd
[email protected]This was my first time making chana Punjabi and it turned out great! I was surprised at how easy it was to make. I'll definitely be making this again.
Yusufu Sennyangw
[email protected]The chana Punjabi was a bit too spicy for my taste, but I think that's just because I used too much chili powder. Next time I'll use less.
Roxanne Rios
[email protected]I've made this recipe several times and it always turns out delicious. I love that it's a one-pot dish, so it's easy to clean up.
Siraj Muhammad
[email protected]This chana Punjabi was a hit with my family! The chickpeas were cooked perfectly and the sauce was flavorful and creamy. I followed the recipe exactly and it turned out great.