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Monday, April 22, 2019
Kale chane ki sabji/ Kale chane ki gravy wali sabji/Spicy chane ki sabji
How to make kale chane ki sabji/spicy chane ki sabji:-
About reipe:-
Kale chane( black chickpeas) keeps very essential nutrients which is very important for our body. It is good source of dietary fiber, it contains nutrients like potassium, sodium,iron and calcium. Kala chana( black chickpeas) cures the digestion problem, it also helps in weight loss. Black chickpeas are useful for us in many ways. when we eat sprouts of black chickpeas in empty stomach every morning then it helps in curing constipation. We can make and black chickpeas in different ways like chickpeas salad, chickpeas sprouts, chickpeas sabji etc. Kale chane ki sabji very famous in north India. People of north India love to eat this sabji. This sabji is mostly served with the bhature and puris/pooris. As a North Indian i usually make this sabji on weekend and i serve Kale chane ki sabji with bhature. So, today we will make Kale chane ki gravy wali sabji which tastes yummy. It is very simple, quick and easy recipe to make and takes very less time to cook. So let's start making it.
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| Kale Chane ki sabji |
Ingredients for making recipe:-
- Black chickpeas(kale chane) - 150 gm(soaked)
- Tomato - 2 medium (finely chopped)
- Onion - 3 medium (1 finely chopped and 2 finely sliced)
- Turmeric powder - 1/2 tbsp
- Ginger - 1 inch
- Garlic - 5 to 6 cloves
- Green chilli - 2 (finely chopped)
- Salt as per taste
- Garam masala powder - 1 and half tbsp
- Water - 2 cups
- Bay leaf - 1
- Oil - 2 tbsp
- Cumin seeds - 1 tbsp
- Coriander leaves - 1 bunch (finely chopped)
Directions for making recipe:-
1. Firstly, soak black chickpeas(kala chana) for 5 to 6 hours and boil in pressure cooker with 1 cup of water in medium flame until it get soften.
2. After that, in mixer jar take chopped tomato, 1 finely chopped onion, chopped green chilli, ginger, garlic, turmeric powder, bay leaf and make a smooth paste.
3. Now, heat oil in a kadai and add cumin seeds.
4. When cumin seeds began to pop up then add 2 finely sliced onion and saute till it becomes translucent.
5. Then add tomato-onion paste, salt as required, garam masala powder in kadai and saute for 5 to 6 minutes on medium flame till oil come out from it.
6. After that, add boiled chana (black chickpeas) and stir fry for 1 minute on medium flame.
7. Now, add 1 cup of water into it and simmer on medium flame for 6 to 8 minutes till it's gravy thickens.
8. Now your chane ki sabji is ready to eat, garnish with chopped coriander leaves and serve hot with poori, roti, chappati or rice and enjoy.
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