🇮🇳 Indian Vegetarian

Punjabi Kadhai Chana

Name: Punjabi Kadhai Chana
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; 1 tsp Kasuri Methi; to taste Salt; 1 large, finely chopped Onion; 2, finely chopped Tomato; 1 tsp Cumin Seeds; 250 g, chopped Chickpeas; 1/2 tsp Turmeric Powder; 2 tbsp Vegetable Oil; 1 tsp Ground Coriander; 1 tsp Red Chili Powder; 1, thick-sliced Green Pepper

🇮🇳 Indian

A punjabi take on the classic kadhai — same soul, different kitchen. The chickpeas simmers until it drinks up every bit of spice. About 40 minutes from fridge to table.

Prep 15 min Cook 25 min Serves 4 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Kasuri Methi1 tsp
Saltto taste
Onion1 large, finely chopped
Tomato2, finely chopped
Cumin Seeds1 tsp
Chickpeas250 g, chopped
Turmeric Powder1/2 tsp
Vegetable Oil2 tbsp
Ground Coriander1 tsp
Red Chili Powder1 tsp
Green Pepper1, thick-sliced

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Heat the vegetable oil in a heavy kadhai over medium heat until it shimmers.
2
Crackle the cumin seeds for a few seconds until they turn a shade darker and smell nutty.
3
Add the chopped onion and fry until deep golden, 6-8 minutes — this colour is the backbone of the gravy.
4
Stir in the ginger garlic paste and cook until the raw smell disappears, about a minute.
5
Tip in the turmeric, red chili powder, ground coriander and tomatoes; bhunao the masala, stirring often, until the oil separates at the edges.
6
Cook everything in a kadhai (wok) over high flame so the vegetables char a little at the edges.
7
Add the chickpeas and turn every piece through the masala, then pour in a cup of hot water; cover and simmer until perfectly tender, 20-25 minutes.
8
Season with salt, garam masala and reduce to the consistency you like.
9
Finish with fresh cilantro and serve hot with roti, paratha or steamed rice.

Chef's tip

Hot water, never cold, keeps the gravy from turning dull.

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Watch how it's made