Punjab Chana Pindi

Balle balle we are now in punjab and one of the main features of Punjabi cuisine is its diverse range of dish preparations. Home cooked and restaurant Punjabi cuisine can vary significantly. Restaurant style uses large amounts of ghee (which is clarified butter); and home cooked recipes use more whole wheat, rice and other ingredients flavored with masala .

Within the Punjab region, there are different preferences. People in the area of Lahore and Amritsar prefer stuffed parathas and dairy products which is well known in the area for the quality of its milk products. There are certain dishes which are exclusive to Punjab, such as sarson da saag and makki di roti. The main masala in a Punjabi dish consists of onion, garlic and ginger. Tandoori food is a Punjabi specialty especially for non-vegetarian dishes. Before the 1947 partition, tandoori cooking in India was traditionally associated with the former undivided Punjab. Many of the most popular elements of Indian cuisine as it is marketed to non-Indian customers (such as tandoor, naan, pakoras and vegetable dishes with paneer) is derived from Punjab.
My preparation for the state is Chana pindi , one of my favorite . So let’s start the recipe . Yum

Ingredients:
2 cup chickpea /chole/kabuli chana

For onion paste:
10-12 garlic cloves
1 onion
2 inch ginger piece

For tomato paste:
5 tomatoes
6 green chillies

2 onion , chopped

Whole spices:
2 bay leaves
2-4 cloves
2-4 pepper corn
1 black cardamom

Spices powder:
A pinch aseftida
1 teaspoon dried fenugreek leaves
1 tablespoon coriander powder
1 tablespoon chole masala
1 teaspoon dried mangompowder
1 teaspoon anardana powder
2 teaspoon garam masala
2 teaspoon red chilli powder
salt to taste

2 tablespoon oil
water as required

Method:

wash and soak chickpea in enough water overnight. Next day cook chickpea with a teaspoon of salt , black tea water in pressure cooker for 6-7 whistles.

Heat oil in a wok and add aseftida , and whole spices , fry for few seconds and then add ginger garlic onion paste in it.
Saute for 5-7 minutes , add chopped onion in it.Cook till golden brown in color .
ow add all the spices powder and salt , mix well.
Add tomato chilli paste and cook till oil comes out from the edges .
Now add the cooked chikpeas along with any water left in it.Add 1 cup more water if required and let it cook for 15-20 minutes on low heat.

Remove from heat and serve hot with naan , rice or chapati.

Serve-4 Cooking time -1 hour