Punjabi Chana

Punjabi Chana Recipe - Delicious Vegetarian Food from Punjab

Region / culture: Punjab | Servings: 4 |

Vegetarian diet

Introduction

Punjabi Chana is a delicious and hearty chickpea curry that is popular in North Indian cuisine. This dish is packed with flavor and spices, making it a favorite among many. It is a perfect vegetarian option that is both nutritious and satisfying.

History

Punjabi Chana has been a staple in Punjabi cuisine for generations. Chickpeas are a common ingredient in Indian cooking, and this dish showcases the versatility of this legume. The combination of spices and flavors in this recipe has been passed down through families and is a beloved comfort food in many households.

Ingredients

2 tbsp oil
1 tsp mustard seeds
3 cloves garlic, minced
0.5 inch thick slice fresh ginger, grated
1 onion, minced
4 cups cooked chickpeas (two 19 oz (539 g) cans)
2 tsp cumin and cinnamon
1 tsp coriander and ground cardamom
1 tsp cayenne pepper
0.5 tsp turmeric
2 cups water (or more)
salt to taste

How to prepare

Heat the oil over medium heat and add the mustard seeds. Once they have finished popping, add the garlic, ginger, and onion. Sauté until tender. Add the remaining ingredients, except for the salt, and allow to simmer over medium-low heat until most of the water has been absorbed and the chickpeas are exceptionally soft and rich in texture. Liberally season this dish with salt. Serve it on its own or over rice.

Variations

Add diced tomatoes or tomato paste for a tangy twist.
Include vegetables such as spinach or bell peppers for added nutrition.
For a creamier texture, stir in some coconut milk or yogurt at the end of cooking.

Cooking Tips & Tricks

Make sure to cook the chickpeas until they are soft and tender. This will ensure that they soak up all the delicious flavors of the spices.

- Adjust the spice level to your preference by adding more or less cayenne pepper.

- For a creamier texture, you can mash some of the chickpeas with a fork or potato masher before serving.

Serving Suggestions

Punjabi Chana can be served on its own as a main dish, or paired with rice or naan for a complete meal. Garnish with fresh cilantro and a squeeze of lemon juice for added freshness.

Cooking Techniques

Simmer the chickpeas over low heat to allow the flavors to meld together.

- Use a heavy-bottomed pot to prevent burning and ensure even cooking.

- Stir occasionally to prevent sticking and ensure that the chickpeas are evenly coated with the spices.

Ingredient Substitutions

Use canned chickpeas for convenience, or cook dried chickpeas from scratch.

- Substitute ghee for oil for a richer flavor.

- Use ground spices if you don't have whole spices on hand.

Make Ahead Tips

Punjabi Chana can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

Presentation Ideas

Serve Punjabi Chana in a decorative bowl and garnish with a sprinkle of garam masala and a dollop of yogurt. Add a side of basmati rice and naan bread for a complete meal.

Pairing Recommendations

Punjabi Chana pairs well with a side of basmati rice, naan bread, or roti. Serve with a side of cucumber raita or a fresh salad for a balanced meal.

Storage and Reheating Instructions

Store leftover Punjabi Chana in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Punjabi Chana contains approximately 250 calories, making it a satisfying and filling meal option.

Carbohydrates

Punjabi Chana is a great source of carbohydrates, providing energy to fuel your day. Each serving contains approximately 30 grams of carbohydrates.

Fats

This dish is relatively low in fat, with only 5 grams of fat per serving. The oil used for cooking adds richness and flavor without being overly greasy.

Proteins

Chickpeas are a fantastic source of plant-based protein, making this dish a great option for vegetarians and vegans. Each serving of Punjabi Chana contains around 15 grams of protein.

Vitamins and minerals

Chickpeas are rich in vitamins and minerals, including iron, magnesium, and vitamin B6. These nutrients are essential for overall health and well-being.

Alergens

This recipe contains no common allergens, making it suitable for most dietary restrictions. However, if you have specific allergies, be sure to check the ingredients carefully.

Summary

Punjabi Chana is a nutritious and balanced meal option that is rich in protein, carbohydrates, and essential vitamins and minerals. It is a flavorful and satisfying dish that is perfect for a hearty meal.

Summary

Punjabi Chana is a flavorful and nutritious chickpea curry that is perfect for a satisfying meal. Packed with protein, fiber, and essential nutrients, this dish is a delicious option for vegetarians and meat-eaters alike. Enjoy this hearty and comforting dish with rice or naan for a complete and satisfying meal.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Punjabi Chana. It was many years ago, during a trip to India with my husband. We had decided to explore the bustling streets of Delhi, immersing ourselves in the vibrant colors and exotic aromas of the spice markets.

As we wandered through the narrow alleyways, we stumbled upon a small food stall tucked away in a corner. The air was filled with the tantalizing scent of spices and the sound of sizzling pans. Curious, we approached the stall and watched as the vendor expertly prepared a dish of Punjabi Chana.

I was mesmerized by the sight of the chickpeas simmering in a rich masala sauce, infused with flavors of cumin, coriander, and garam masala. The vendor generously ladled the fragrant stew into bowls and topped it with fresh cilantro and a squeeze of lemon. As I took my first bite, I was transported to a world of bold and complex flavors that danced on my taste buds.

I knew in that moment that I had to learn how to make this dish myself. I approached the vendor and asked him if he would be willing to share his recipe with me. To my delight, he agreed and invited me to join him in his makeshift kitchen.

Over the next few hours, I watched as the vendor deftly chopped onions, garlic, and ginger, and toasted whole spices in a hot pan. He explained the importance of building layers of flavor, starting with the aromatic base of onions and spices, and then adding the chickpeas and tomatoes to create a hearty stew.

I eagerly took notes, scribbling down every step and ingredient, determined to recreate this dish in my own kitchen. As the vendor finished cooking, he generously shared a bowl of Punjabi Chana with me, along with a warm smile and a nod of approval.

Back home in the States, I set to work in my own kitchen, gathering the spices and ingredients I needed to make Punjabi Chana. I carefully followed the recipe, remembering the vendor's words of wisdom about patience and attention to detail.

As the dish simmered on the stove, the familiar scents of cumin, coriander, and garam masala filled my kitchen, transporting me back to that bustling street in Delhi. I took a tentative taste, and was overjoyed to find that the flavors were just as bold and complex as I remembered.

I knew I had unlocked a culinary treasure, a recipe that would become a beloved staple in my family for years to come. Every time I made Punjabi Chana, I would remember the kind vendor who had shared his knowledge and passion for cooking with me, and I would be filled with gratitude for the experience.

Now, as I pass on this recipe to you, my dear grandchild, I hope that you will feel the same sense of wonder and joy that I felt when I first learned to make Punjabi Chana. May this dish bring you warmth, comfort, and a taste of the exotic flavors of faraway lands. And may you always remember the power of food to connect us to new experiences and cultures, no matter where we are in the world.