Some Punjabi recipes

These are recipes I learned from friends. They are very easy to make, are very nutritious and are also very cheap and freeze well. Serve with rice or chapatis.

Chana Masala

3 400g tins chickpeas, drained
1 onion, finely chopped
1 tbsp ginger-garlic paste
2 tomatoes, finely chopped
1 green chilli, finely chopped
1 tsp chili powder
1 tsp coriander powder
1/2 tsp turmeric
Salt (to taste)
1/2 tsp garam masala
1 tsp fennel seeds
200ml whisked curd (dahi) (NB – it is also possible to use natural yoghurt, or substitute coconut milk for a vegan version)
2-3 tbsp vegetable or groundnut oil

Instructions

1. Prepare the vegetables.
2. Fry the onions and chilli in the oil until translucent, and then add the ginger-garlic paste and fry until it lose the pungent smell.
3. Add the spices except garam masala and fennel seeds, and cook for one more minute
4. Add the tomatoes and cook until the liquid starts to run out from them.
5. Add the chickpeas and stir until they are coated by the mixture.
6. Add water until the chickpeas are 3/4 covered, bring to the boil, then allow to simmer for 10-15 minutes. Meanwhile, mix the curd with the fennel seeds.
7. Turn to a low heat, and add the garam masala and curd mixture.
8. Serve immediately.

Rajma Masala

3 400g tins kidney beans, drained
1 onion, finely chopped
1 tbsp ginger-garlic paste
2 tomatoes, finely chopped
1 green chilli, finely chopped
1 tsp cumin seeds
1 tsp chili powder
1 tsp coriander powder
1/2 tsp turmeric
Salt (to taste)
1/2 tsp garam masala
1 tsp mango powder (amchoor) (Available online or in Indian supermarkets). 
2-3 tbsp vegetable or groundnut oil

Instructions

1. Prepare the vegetables.
2. Heat the oil and cook the cumin seeds in it until they crackle.
3. Fry the onions and chilli in the oil until translucent, and then add the ginger-garlic paste and fry until it lose the pungent smell.
3. Add the spices except garam masala and mango powder, and cook for one more minute
4. Add the tomatoes and cook until the liquid starts to run out from them.
5. Add the kidney beans and stir until they are coated by the mixture.
6. Add water until the kidney beans are 3/4 covered, bring to the boil, then allow to simmer for 10-15 minutes.
7. Turn to a medium heat, add the garam masala and mango powder and cook for another 2-3 minutes.
8. Serve immediately.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s