Showing posts with label black chickpea curry. Show all posts
Showing posts with label black chickpea curry. Show all posts
Chana shimla mirch masala.
After trying so many kadhai recipes and using the kadhai masala in the
best manner I thought of cooking chana in the same manner .As capsicum
is one of my favorite veggie I aaded capsicum into it too and the result
recipe wet fantastialyy well with roti .I cooked it in dinner and
everone in my home loved it .Here is the recipe below.
Preparation time: 50 minutes
Cooking time: 40 minutes.Serves - 3 to 4
Ingredients:
Black chana - 100 grams
Capsicum - 1 medium(cut into small cubes)
Onion -1 medium(finely chopped)
tomato puree - 1/2 cup
ginger garlic paste - 1 tbsp
red chili powder - 2 tsp
turmeric powder - 1tsp
oil- 1 tbsp
2 tbsp kadhai masala
salt to taste
Method of Preparation:
1.Soak chana over night or for 6 to 7 hours with enough water.
2.Pressure cook chana for 20 minutes or till 4 whistles.
3.Heat oil in a pan , add chopped onion and fry till it turns golden brown.
4.Add ginger garlic paste and fry till the raw aroma goes.
5.Add tomato puree and fry for more 10 minutes.
6.Add cubed capsicum , kadhai masala , salt to taste and mix well.
7.Add boiled chana, mix well and cook for 2 more minutes.
8.Add 1/4 cup water and cook till the gravy thickens.9.Chan shimla mirch masala is ready to serve.Serve hot with plain rice , naan or Indian bread of your choice.
Punjabi style kala chana curry.
Serves-6
Ingredients:
Black chana-2 cups soaked overnight and boiled till soft
2 big size onion- chopped
2-3 big size tomato pureed
fenugreek seeds-1 teaspoon
cumin seed (jeera)-2 teaspooncoriander seeds-1 teaspoon
ginger garlic paste -1 tablespoon
green chili- 5 to 6turmeric powder- 1 teaspoon
red chili powder-1 teaspoon
garam masala powder - 2 teaspoon
Refined soyabean or rice bran oil- 2 tablespoon
Salt to taste
coriander leaves(hara dhnia) for garnishing
1/2 cup water
Preparation:
1.Take oil in a pan and shallow fry chopped onion,cumin seeds , fenugreek seeds .Add green chili and grind into a smooth paste.
2.Heat another pan and with remaining oil ,fry 1 teaspoon chopped onion, add the grind ed paste and fry for another 5 minutes.
4.Add ginger garlic paste , salt to taste into the masala and fry for more 4 to 5 minutes.
5.Add turmeric powder , red chili powder ,coriander and cumin powder and fry for 1 minute.
6.Add tomato puree and fry the masala for more 5 minutes.
7.Add the boiled chana into it and mix it ,add 1/2 cup water and cook it for another 4 to 5 minutes.
8.Sprinkle garam masala powder and chopped coriander leaves.Curry is ready.
9.Serve hot with roti or naan or you can have it with boiled rice.
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