Hariyali Chana
My office is at DP road , a posh area which is flocked with foodies due to the presence of a lot of famous restaurants and joints like Zamu's ( paradise for people who love Sizzlers), Kukku's Paratha (for their 'हट्टा कट्टा पंजाबी पराठा) Chutney's , Mainland China, Sigri and what not . Huh.. i can feel a rumble in my stomach.
So to be precise , every now and then me and my colleagues are transported to the heavenly state which is full of aroma of some mouth-watering dishes. Also,our office has such a 'strategic location that sometimes we get to see 'whats cooking' in the open-air kitchen. In the last week whatever they were cooking , had such a rich aroma that i instantly peeped through the window to check what is it? And to my surprise they were cooking Pindi Chana. I love Chole and the one that i make in Green gravy is loved by all . Green Gravy??? wazzat ? Ok so here's the recipe from my Khana Khazana :
Ingredients :
- 1 cup Chickpeas ( kabuli chana)
- 7-8 Garlic Cloves
- 2 Medium sized Onions
- 2 teaspoons Ginger Paste
- 8-10 Green Chilies (you can add some more if u want it to be more spicy )
- 1 Medium Tomato
- 2 cups Chopped Coriander
- 1 Katori Curry Leaves
- 1 tsp turmeric powder
- Salt To Taste
- 1 tsp garam masala
Preparation Time: 20 mins
Serves: 4-5
How to cook:
- Soak chickpeas in water overnight .
- Next day ,cook them with salt and enough water in the cooker till fully done.
- Reserve the water as it adds to the taste and thickens the gravy.
- Make a coarse paste with chopped coriander , kadi patta, onion, tomato ,garlic cloves and add the ginger paste to it.
- Heat oil and add the coarse paste to it.
- Add turmeric powder and sauté over low heat until the oil separates.
- Now add chole with the reserved water and salt . Simmer uncovered till the liquid gets absorbed.
- Add a pinch of garam masala and serve with the garnishing of finely chopped coriander leaves .
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