One of my favorite Punjabi dishes is Amritsari Chole – a high protein classic recipe with heady flavors. I love the texture and combination of spices that go into its making. The addition of one of my favorite flavors, anardana, adds a tangy punch to the nuttiness of chickpeas.

A quick oil free chaat that works as a great salad too. You can use either black chickpeas, hara chana or kabuli channa.

This particular Channa Masala recipe was given to me by a very dear friend. I tasted it at her home and have been wanting to prepare it ever since. Finally got to make it yesterday. A high protein, dry saute, tangy masala curry, tastes even better garnished with fresh coriander leaves and finely chopped onions. [...]

Chole, a Punjabi dish, is regularly cooked in my kitchen. We generally eat chole as a evening snack garnished with chopped onions and coriander leaves or eat it with puri or bhatura (Indian bread) for dinner.