13 Reviews of Pindi Chana

From: Skobious

On Mar 10, 2005

This is FAB ! My wife loved it, and she can be quite fussy. I added a tin of chopped tomatoes and and some extra garlic to give more sauce. I recommend to anyone looking for a quality curry and esp if you want a meat alt.

From: Fandoos

On Sep 28, 2002

Excellent! Delicious Channae that I served w/homemade puris. I would add a little gravy next time. But even without the gravy, you've made an ignorant channa maker into a pro, w/an easy can't go wrong recipie that tastes absolutely fabulous!

From: eatrealfood

On Jan 28, 2005

very nice, instructive recipe. the only thing i did different was to reduce the tamarind paste to 1TBSP. i served it with bhaturas and garnished with cilantro. thanks for posting.

From: nzsailor

On Aug 12, 2002

healthy tastey lo cal lo budget meal

From: Susan Lee

On Nov 27, 2007

Simply FANTASTIC! My children have become huge fans of Indian food in the last year, and I tried my first Indian dinner the day after Thanksgiving. This was by far the favorite dish of the six we made! It was just delicious! My son, the "critic" who spent a month in India last year, was almost raving about it- almost! I will be making this many many times in the coming years, and have sent the recipe with my son and two daughters! Thank you, Char! (oh, and I told them all about you during dinner!)

From: chocolatelover#1

On Jun 3, 2009

these are so flippin good! They are definatly going to replace my current chaneh recipe that go with bhatooras. I made this today for my anti-chicken-eating husband and he loved them! A difference that I made was that i used one can of garbanzo beans instead of soaking a cup overnight. I also didn't use asofetida because I didn't have any, and instead of ghee I just used a some oil. We had these with parathas but next time we will have these with some bhatooras. Ahhh soooo good Charishma, ur recipes are awesome. Especially your indian/pakistani ones. I use recipes often because I'm still compiling a collection of my own recipes, and your recipes have become a staple in them

From: Chef #461549

On Apr 30, 2007

From: Red Jasper

On Mar 15, 2006

Fantastic recipe. Thank you!!!

From: Charishma Ramchandani

On Jun 7, 2003

This is one of my tastiest ways to make Channa masala. We enjoy it with rotis(chappatis), bread and most of all, with bhaturas'!

From: londongavchick

On Mar 18, 2008

Really good results--especially with the mushrooms (I added baby portabellas). I took a few shortcuts--canned chickpeas and fire roasted tomatoes. I used a few tablespoons of jarred red jalapenoes. I left out the tamarind and asafetida powder since I did not have them in my pantry. I also just added the cinnamon and cloves to the rest of the spice mix and did not use any ghee. Despite the changes, the dish was very simple and tasty! I served this with store bought garlic naan and grilled chicken spiced with curry.