Sunday, July 5, 2015

Punjabi Kofta Chana / Punjabi Kofta Cholay پنجابی کوفتہ چنّا

Wonderful dish from Punjab. Meat and Kabuli Chana tastes good  when cooked together. It is very nutritious and delicious dish.

Punjabi Kofta Chana
  • Kabuli chana (Garbanzo beans)  250 g 
  • Minced meat (mutton)  1/2 kg
  • Oil 1 cup 
  • Yoghurt 1/2 cup
  • Onion chopped 2-3
  • Ginger paste 1 teaspoon
  • Garlic paste 1 teaspoon
  • Fresh Coriander leaves for garnish
  • Salt to taste
  • Chilli powder to taste
  • Haldi powder 1/2 teaspoon
  • Cumin seeds 1 teaspoon
  • Coriander powder 1 teaspoon
  • Garam Masala 1 teaspoon
  • Poppy seeds soaked and crushed 1 tablespoon
  • Bhuna chana  powder 1 tablespoon

  • Soak Kabuli chana in water  for 5-6 hours.
  • Wash then boil in enough water.
  • Drain and keep aside.
  • Now mix all spices together.
  • Make 2 portions. One for meat balls(kofta) and other for curry.
  • Fry onion in oil till golden and crispy.
  • Remove the fried onion from oil , cool on  kitchen towel  and then grind. Make two portion of fried and grinded onion.
  • Now add 1/2 quantity of spices, 1/2 quantity of grinded onion, and 1/4 cup of yoghurt to the minced meat. and knead well. 
  • Then process in an electric processor for smooth texture.
  • Now make table tennis ball size meat balls from this mixture.
  • Keep aside.
  • Now in the same oil in which onions are fried add remaining half portion of  grinded onion, yoghurt  and spices.
  • Also add ginger and garlic and fry for 2-3 minutes.
  • Add 1-2 glass water and cook on medium flame for 10 minutes.
  • Now introduce prepared meat balls (Koftas) carefully and continue to cook on low flame till meat balls are tender ( 45-90 minutes).
  • At last add boiled chick pea and cook on simmering heat for 10-15 minutes with careful stirring.
  • Garnish with fresh coriander leaves.
  • Delicious Punjabi Kofta Chana is ready.
  • Serve hot with tandoori roti and Fresh mint-coriander raita in yoghurt.