Friday, 4 July 2014

PINDI CHANA

Ingredients

250 gms kabuli chana boiled with dried amla
3 medium sized onions julienned
1" pc ginger
1 big tomato (without seeds )julienned
2-3 green chillies slit
2 tsp red chiilli pwd
3 tsp coriander pwd
1 tsp bhuna jeera
2 tsp garam masala
5-6 moti elaichi
5- 6 laung
1 tejpatta
1 tsp jeera
1 tsp kasoori methi
2 tsp amchoor
1 /2 tsp hing
1 tsp ajwain
Salt to taste
Oil

Method

Heat oil in a karahi, add hing, jeera, tejpatta, laung, elaichi, as they crackle add onions and cook till golden brown preferably on medium heat.

Add red chilli pwd, coriander pwd, ajwain salt and sauté for a min.

Add the chana and a little water ,cover and cook for 10 min.

In another pan take 1 tsp oil add julienned tomatoes and green chillies sauté for a min .keep aside.

Check the chana they should be semi dry. Add amchoor dissolved in a little water .

Add garam masala, bhuna jeera and the tomato green chilli  mix.

Serve hot garnished with coriander leaves.

HAPPY COOKING��

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