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Chana Punjabi

August 5th, 2009


I am so in the love with this Indian recipe from the New York Times. I was recently introduced to couscous with curry the other day. I never thought about mixing the two. Curry belongs with basmati rice. It’s like peanut butter and jelly.

I enjoy making Indian food at home and this Chana Punjabi was the best curry I’ve had in a long time. It took no time to make and it had the freshest flavor even without grinding my own spices.

I opted for dark kidney beans instead of chickpeas because I had just made the Chickpea Salad with Cumin Vinaigrette. I simmered the kidney beans for the half the time and it was nothing less than amazing.

Chana Punjabi

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 (I used dark kidney beans)

2 tablespoons minced cilantro (I added two more tablespoons for garnish)

Cooked plain couscous or rice for serving (optional).

1. 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.

2. Purée mixture in blender or food processor until smooth (I used an immersion blender. Who needs the extra dishes to wash?). Return to pan and place over medium heat. Add paprika, 1 teaspoon salt, coriander, the garam masala, turmeric and lemon juice. Add chickpeas or kidney beans and bring to a boil, then reduce heat to low.

3. Cover and simmer until sauce is thick and chickpeas are soft, 45 minutes to 1 hour or 30 minutes for the kidney beans. 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 couscous or rice. Garnish with extra cilantro.

Yield: 4 servings.

Filed under: On The Seventh Day... Buffet, Pastas, Grains & Rice



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