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.
Ingredients Needed:
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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6 comments
that is a nice and interesting subzi with channa… beautiful they look…
Lovely Channa recipe!
Interesting to note that amla is added to the chann.Must try this version.
Delicious looking chana curry.
I see that it is a no onion-no garlic chana. Must try this version.
Addition of amlas sounds totally new for me, channa sabzi looks fingerlicking.