Description:
Well Spiced Kabuli Channa And Spinach
Preparation:
1) Wash & Soak Kabuli Channa in 3 cups of lukewarm water for 6 hours.
2) Finely cut Onion, Garlic, Ginger, Green Chilies and Tomato into slices.
3) Thaw frozen Palak blocks.
Cooking:
1)On medium low flame, 3 whistle pressure cook soaked Kabuli Channa adding Salt & 1 cup of water.
2) On medium low flame heat Oil in a pan.
3) Add sliced Onion, sliced Garlic, sliced Ginger, Salt and stir well time to time until little crispy.
4) Add sliced Green Chilies, sliced Tomato, thawed Palak blocks, Turmeric Powder, Red Chilli Powder, Coriander Powder, Cumin Powder, Garam Masala Powder, Fennel Powder, Salt and mix thoroughly.
5) Add boiled Kabuli Channa with water and cover & cook for approx 12 mins.
6) Add lemon juice and mix thoroughly.
7) TURN OFF FLAME.
8) Add Ghee and stir well.
Serve For: 4 Persons
Total cooking time: 40 mins.
Garnishing:
Serve Hot
| Ingredients | Quantity | Add to Cart |
|---|---|---|
| Tomato Slices | 80 Gms |
|
| Onion Slices | 50 Gms | |
| Garlic Slices | 5 Gms |
|
| Ginger Slices | 5 Gms |
|
| Green Chilli Slices | 5 Gms | |
| Oil | 4 Tablespoon |
|
| Spinach ( Palak ) | 3 Block | |
| Red Chilli Powder | 1.5 Teaspoon | |
| Garbanzo Beans ( Kabuli Chana ) | 1 Cup | |
| Coriander Powder | 1 Teaspoon | |
| Cumin Powder | 1 Teaspoon | |
| Garam Masala Powder | 1 Teaspoon | |
| Clarified Butter ( Makhan Ghee ) | 1 Tablespoon | |
| Lemon Juice | 0.5 Tablespoon |
|
| Turmeric Powder | 0.25 Teaspoon | |
| Fennel Powder | 0.25 Teaspoon | |
| Salt | As Required to Taste |
|
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