mearl223 On September - 30 - 2011

Damandeep’s Punjabi Channa

This recipe is from my SIL’s SIL, Damandeep, who shares my passion for cooking. Its her version of Punjabi Channa/ garbanzo beans, which she describes as easy & yum!


PrepTime 10mins – Serves 4-5 – CookTime 20mins


1 can chickpeas/ garbanzo beans (or soak a cup for 6-8hrs/overnight & boil with 1/2 tsp salt)

For the dry masala/spice mix:
6-7 Dry Red Chilies 6-7
5-6 Green Elaichi (cardamom)
2  Black elaichis
1/2 tsp black peppercorns
1″ stick of dalchilni/ cinnamon
1 tsp cumin seeds
1.5 tsp coriander seeds
4-5 tsp anardana

For the masala paste:
2-3 onions
1.5 cups coriander leaves
2-3 green chilies
1/2 tsp ginger-garlic paste

cooking oil
1 tbsp corriander powder
1″ ginger piece
2 green chilies
1 tbsp lemon juice
1 tsp mango pwd/ aamchur pwd
2 tsp of ghee

Cooking Instructions:

Roast & grind the dry masala spices together.
Grind the masala paste ingredients together separately.
Now take oil in a kadhai and sauté the onion paste till it turns brown.
Add the channas to it, along with the coriander powder – Mix & fry well.
Add the dry powder as per ur taste and let it cook over the slow flame for 10-15 mins.
Meanwhile, slice ginger and green chilies into long-thin strips & mix the lemon juice and amchoor powder evenly into these slices – Let it stay for 5 mins.
Heat the ghee on a tawa & add this ginger-chilly mix into it. Fry well.
Toss this fried mix onto the cooked channa & serve hot.

2 Responses so far.

  1. Vinay V. says:

    Excellent – I tried this out – I dont cook too much (not the best cook in the world ;) ) but this sure did come out good! Thanks!!

  2. Prince Thomas says:

    good one daman ….. gave one recipe of preparing cream chicken or butter chicken

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