there are so many ways of making punjabi chole….. since i already have posted the punjabi chole recipe before, i will call this recipe punjabi chana. both punjabi chole and punjabi chana are same. its just another way of naming the recipe. but the chana can be dry or gravied. this punjabi chana has a little gravy and is not totally dry. so now i have 4 punjabi chana recipes including this one, three with white chickpeas and 1 with black chickpeas. i hope my readers find it useful. here’s the list below:
plus there are other two recipes made from white chickpeas:
i have adapted this recipe from the cookbook 1000 Great Indian Recipes. this book has many age old indian recipes and is worth to buy. its good for a starter or for a housewive who is new to cooking and wants to try to out recipes from different parts of india.
all the recipes i have made from this book have never let me down. all of them were good. this recipe of punjabi chana is different in the sense that no onions are used in it. hence the curry or gravy is not strong on your senses and the flavors and tastes of tomatoes, ginger-garlic, coriander seeds and red chillies blend in beautifully to create an awesome chana.
its an easy chana recipe and one you must try. you do not need any chana masala powder or do you not need to make any chana masala powder at home. simplicity is the key of this chana recipe and its for keeps.
punjabi chana: serves 3
preparation time: 40 mins + 9 hours soaking for the kabuli chana
cooking time: 35 mins
ingredients for this punjabi chana recipe:
- 1½ cups white chickpeas/kabuli chana/garbanzo beans
- 5 dry chillies – i have used 2 guntur red chillies and 3 kashmiri red chillies
- 5 tomatoes
- 1½ inch ginger ( half for the chana masala paste and half to be juliened)
- 6-7 garlic cloves
- 2 tbsp coriander seeds
- 1/4 tsp garam masala powder
- 2 green chillies, chopped vertically into 4 pieces
- 2 tbsp oil
- a few coriander leaves for garnish
- and also slices of onion, lemon and ginger julienne for garnish
- salt or black salt
method to make punjabi chana:
- wash the chanas thoroughly in water and then soak them overnight or for 8-9 hours. boil the chanas with some salt in a pressure cooker or a covered pan with enough water. in a pressure cooker it can take about 15-20 mins and in a pan about an hour or more. drain and keep aside.
- wash the tomatoes. peel the garlic and ginger and wash them too. since i am cleanliness freak i also wash the red chilies.
- in a mixer, add all the above ingredients. remember to chop the tomatoes, ginger and garlic you cannot see the coriander seeds in the pic below as they are hidden below the tomatoes.
- make a smooth paste. this paste is looking so red as i have used kashmiri red chillies and they are known to impart a natural red color to the food. they are also not spicy like the other variety of red chilies available in india.
- heat oil in a pan and add the ground paste.
- fry the masala paste for 7-8 minutes in oil till the raw smell of the tomatoes, ginger and garlic disappears and the oil starts to float on the top.
- now add around 1 cup of water and the green chillies.
- after 3-4 minutes add the boiled chana.
- mix the chana with the rest of the masala.
- let the chana masala simmer for 15-20 minutes on a low flame. keep on stirring in between. add the garam masala powder and salt and mix with the rest of the chana masala. cook for 2-3 minutes more.
- lastly add chopped coriander leaves.
- serve the punjabi chana with slices of onion, lemon wedges and ginger julienne. it goes well with naan, poori, roti and bhatura.
few tips for punjabi chana recipe:
- do not add water while making this paste as the tomatoes have enough water content in them for this paste. however there are exceptions and if the tomatoes are not juicy enough then you might have to add some water. but do not make it watery as it will be difficult to fry this paste later. it will start spluttering when you will be frying it.
- if you want the chana masala to have some more gravy, add some more water to liquefy it.
- you can use any variety of dry red chilies, but keep in mind the quality of the red chili, whether its hot or less hot. i have added 2 guntur red chillies as i wanted the chana masala to be a little hot and spicy.