Description:
Well Spiced Kabuli Channa
Preparation:
1) Wash & soak Kabuli Channa in 3 cups of lukewarm water for 6 hours.
2) Remove water and add 1 cup of fresh water & salt in pressure cooker.
3) Pressure cook till tender and remove excess water in strainer.
4) Finely chop Onion & Tomato.
5) Coarsely crush Garlic & Ginger.
Cooking:
1) On medium low flame heat Oil in a pan.
2) Add Bay Leaf, Chopped Onion, Crushed Garlic, Crushed Ginger, Salt and stir well time to time until dark brown in color.
3) Add Chopped Tomato, Turmeric Powder, Red Chilli Powder, Coriander Cumin Powder, Garam Masala Powder, Chhole Masala Powder, Amchur Powder and mix well.
4) Turn on low flame and cover & cook for 2 mins.
5) Add 1 cup of water, boiled Kabuli Channa and mix well.
6) Turn on medium low flame and cover & cook for 5 mins.
7) Add Green Chilies, Fresh Cream and mix thoroughly until require consistency.
Serve For: 4 Persons
Total cooking time: 40 mins.
Garnishing:
Serve Hot
| Ingredients | Quantity | Add to Cart |
|---|---|---|
| Oil | 4 Tablespoon |
|
| Green Chilies | 2 Piece | |
| Garbanzo Beans ( Kabuli Chana ) | 1 Cup | |
| Bay Leaves | 1 Piece | |
| Crushed Garlic | 1 Tablespoon | |
| Crushed Ginger | 1 Tablespoon | |
| Red Chilli Powder | 1 Teaspoon | |
| Fresh Cream | 1 Tablespoon |
|
| Chopped Onion | 0.5 Cup | |
| Chopped Tomatoes | 0.5 Cup |
|
| Coriander Cumin Powder | 0.5 Teaspoon | |
| Garam Masala Powder | 0.5 Teaspoon | |
| Chhole Masala | 0.5 Tablespoon | |
| Dry Mango Powder ( Amchur Powder ) | 0.5 Teaspoon | |
| Turmeric Powder | 0.25 Teaspoon | |
| Salt | As Required to Taste |
|
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