Thursday, 26 February 2015

Methi Aur Kala Chana


A marriage made in gourmet heaven channa and methi , two unlikely suspects actually pair deliciously . I kept my recipe onion and garlic free .
250 Grams Kala Chana - Soak a few hours in just enough water with Tej Putta and Cardamons this infuses flavors through and through . Pressure cook strain and reserve the liquid.
Clean and Chop 250 Grams Methi - salt for 10 minutes , wash nicely.
3 Tomatoes Pureed .
1 Tomato Chopped.
1 Heaped Tablespoon Chopped Ginger.
1.5 Teaspoons Lightly Roasted Jeera Powder
1 Level Tablespoon Dhania Powder.
1 Heaped Teaspoon Chili Powder.
2 Teaspoons Curry Powder/ Kitchen King Masala
1 Teaspoon Ajwain.
Haldi.
Salt.
Mustard Oil
Heat some mustard oil , splutter ajwain , add methi and saute 4-5 minutes till almost cooked - Don't overcook and kill the flavors.Keep Aside.
Heat more Mustard oil , add tomato puree and chopped tomato , ginger and all the masals ( but jeera powder ) , cook covered till oil separates ,Now add the strained channa , and bhuno for 5-7 minutes till chanas are well coated and look cooked. This is important .

Next add the methi , and continue to cook chana and methi for 4-5 minutes adding a bit of the reserved liquid channas were boiled in . Add just enough to get a thickish gravy , now add jeera powder mix - taste and adjust .This dish comes out super delicious !
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