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    Home » Breakfast, Brunch, Dinner Recipes » Bedmi Chana Ki Sabzi | How to make Bedmi Chana Ki Sabzi

    Bedmi Chana Ki Sabzi | How to make Bedmi Chana Ki Sabzi

    Published: Feb 11, 2015 · Modified: Oct 26, 2020 by Srivalli · 6 Comments

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    Since my menu already had one Aloo Subzi, plus the fact that I had soaked Kabuli chana, the subzi changed into Bedmi Chana Ki Sabzi. Now don't ask if such a recipe actually exists, it does now! I regularly make it a point to add Amla to our Chana for added benefits, you can ignore if you don't like Amla, however, this recipe is tweaked further based on the fact that it was sourer because of the Amla present.

    With two subzis I was bound to have leftovers, yes the chana masala becomes more flavorsome when it stays put.

    Enjoy your weekend brunch with these Bedmi Pooris and Subzi.

    The weekend brunch was Matar Kachoris with Aloo Sabzi and Bedmi Poori with Bedmi Chana Sabzi

     

     

    Bedmi Chana ki Sabzi

    Ingredients Needed:

    Kabuli Chana - 1 cup
    Amla / Nellikai - 2
    Tomatoes pureed - 2 medium
    Coriander powder - 1 tsp
    Red chili powder - 1 tsp
    Cumin seeds - 1 tsp
    Cumin powder - 1 tsp
    Green chilies - 2
    Turmeric powder a pinch
    Grated ginger - 1 tbsp
    Dried Fenugreek leaves / Kasuri methi - 1 tsp
    Ghee - 1 tbsp
    Oil - 2 tsp
    Salt to taste
    Water as required

    How to make Bedmi Chana ki Sabzi

    Wash and soak the Kabuli chana overnight and the next day change the water couple of times. Then in a pressure cooker, take the drained chana, cored Amla, a pinch of salt, and add enough water to cover. Pressure cook till soft. Keep it aside.

    Heat a nonstick pan with oil and ghee, temper with cumin seeds and hing. Then add the tomato puree along with all the spice powders and simmer till the puree gets cooked well.

    Then add the cooked channa along with the water and bring to boil.

    Add Kasuri methi, and more water depending on the gravy you want.

    With the ladle, mash some of the chana to get thicker gravy. Simmer till the gravy becomes soft.

    Serve hot with Bedmi pooris.

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    Ingredients Needed:

    Course Main Dish - Gravies
    Cuisine North Indian
    Author Srivalli

    Ingredients

    • 1 cup Kabuli Chana
    • 2 Amla / Nellikai
    • 2 medium Tomato puree
    • 1 tsp Coriander Powder
    • 1 tsp Red Chili powder
    • 1 tsp Cumin Seeds
    • 1 tsp Cumin Powder
    • 2 Green Chillies
    • A pinch Turmeric Powder
    • 1 tbsp Ginger grated
    • 1 tsp Fenugreek Leaves dried/ Kasuri methi
    • 1 tbsp Ghee
    • 2 tsp Oil
    • Salt to taste
    • Water as required

    Instructions

    • Wash and soak the Kabuli chana overnight and next day change the water couple of times. Then in a pressure cooker, take the drained chana, cored Amla, a pinch of salt and add enough water to cover. Pressure cook till soft. Keep it aside.
    • Heat a non stick pan with oil and ghee, temper with cumin seeds and hing. Then add the tomato puree along with all the spice powders and simmer till the puree gets cooked well.
    • Then add the cooked channa along with the water and bring to boil.
    • Add kasuri methi, and more water depending on the gravy you want.
    • With the ladle, mash some of the chana to get thicker gravy. Simmer till the gravy becomes soft.
    • Serve hot with Bedmi pooris.
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    Reader Interactions

    Comments

    1. Nivedhanams Sowmya says

      February 11, 2015 at 3:05 pm

      that is a nice and interesting subzi with channa... beautiful they look...

      Reply
    2. Sandhya Ramakrishnan says

      February 11, 2015 at 6:35 pm

      Lovely Channa recipe!

      Reply
    3. Padmajha PJ says

      February 13, 2015 at 6:44 am

      Interesting to note that amla is added to the chann.Must try this version.

      Reply
    4. Pavani N says

      February 14, 2015 at 10:50 pm

      Delicious looking chana curry.

      Reply
    5. Harini-Jaya R says

      February 16, 2015 at 1:42 am

      I see that it is a no onion-no garlic chana. Must try this version.

      Reply
    6. Priya Suresh says

      February 16, 2015 at 7:32 pm

      Addition of amlas sounds totally new for me, channa sabzi looks fingerlicking.

      Reply

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    srivalli

    Hi! Seasons change, yet there are some timeless recipes you can enjoy anytime. If you are sport for it, you are in the right place!

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