Pindi Chana
Vegetable Curry, Vegetable , veg
Ingredients
2 Cups Kabuli Chana (soaked overnight)
2 black tea bags
2 tbsp oil
1 tsp NANI cumin seeds
1/2 cup minced onion
A pinch of asafoetida
1 tbsp ginger garlic paste
1 tsp NANI turmeric powder
1 tsp NANI coriander powder
1 tsp NANI chilli powder
2 tbsp NANI chole masala
1/2 cup tomato puree
2 green chillies slit
Salt as per taste
Coriander leaves for garnish
Chopped ginger for garnish
2 tbsp oil
1 tsp NANI cumin seeds
1/2 cup minced onion
A pinch of asafoetida
1 tbsp ginger garlic paste
1 tsp NANI turmeric powder
1 tsp NANI coriander powder
1 tsp NANI chilli powder
2 tbsp NANI chole masala
1/2 cup tomato puree
2 green chillies slit
Salt as per taste
Coriander leaves for garnish
Chopped ginger for garnish
How To Make
Pressure cook 2 cups of kabuli chana with black tea bags and salt, till soft.
Heat oil in kadai and add cumin seeds, onions, asafoetida, ginger garlic paste and sauté till golden brown.
Add turmeric powder, coriander powder, chilli powder, chole masala, green chillies and tomato puree and cook for 3 minutes
Add kabuli chana and 2 cups of water; cook for 20 minutes.
Garnish with coriander leaves and chopped ginger.
Serve hot with your choice of bread.
Heat oil in kadai and add cumin seeds, onions, asafoetida, ginger garlic paste and sauté till golden brown.
Add turmeric powder, coriander powder, chilli powder, chole masala, green chillies and tomato puree and cook for 3 minutes
Add kabuli chana and 2 cups of water; cook for 20 minutes.
Garnish with coriander leaves and chopped ginger.
Serve hot with your choice of bread.