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CHANNA HARIYALI [Calorie Count: 96]


Ingredients:


1 CUP KABULI CHANNA (BENGAL GRAM)-SOAKED OVERNIGHT
TSP SODA BICARB (MITHA SODA)
2 MOTI ILLAICHI (BLACK CARDAMOM)
3/4 KG PALAK (SPINACH)
1 ONION-FINELY CHOPPED
4-5 FLAKES GARLIC (OPTIONAL)
2 BIG TOMATOES-GROUND TO A PUREE IN A BLENDER
2 TBSP CHANNA MASALA
3/4 TSP RED CHILLI POWDER
1 TSP SALT OR TO TASTE
TSP SUGAR
2 TSP OIL
1" PIECE GINGER-GRATED


Preparation :
Wash & chop spinach leaves roughly. Discard stems. Pressure cook chopped spinach leaves with 1/2 cup water, onion & garlic to give 2-3 whistles. Blend the palak to a puree in a blender. Pressure cook kabuli cahanna with 1/2 tsp salt & moti illaichito give one whistle. Keep on low flame for 10-12 minutes. Heat oil. Add freshly ground tomatoes. Cook on low flame till tomatoes turn thick. Add salt, red chilli powder & channa masala. Cook for minuts on low flame. Strain the channas & add to thetomato masala. Fry well for 5-7 minutes. Add the strained water & cook till it dries. Add spinach. Cook for minutes. Serve hot garnished with grated ging & tomato wedges.

 

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