Punjabi Channa

Published under: Curries and Gravies

White Kabuli Channa – 250 gms
Onions – 4, medium
Garlic – 15 flakes
Dhania Powder – 2 tsp
Red Chilli Powder – 1 tsp
Salt to taste
Tomatoes – 4
Ghee – 3 tblsp
Ginger – 1 tsp, julienned
Turmeric Powder – 1/2 tsp
Dry Mango Powder – 1 tsp
Green Chillies – 2, cut into thin round pieces

1. Soak channa overnight and pressure cook in the morning.
2. Cook for 20 minutes after the whistle.
3. Grind onions and garlic to a coarse paste.
4. Heat ghee in a pan.
5. Add the onion-garlic paste, turmeric powder, dhania powder and red chilli powder.
6. Fry till ghee separates.
7. Blanch tomatoes in hot water, peel and make into a paste.
8. Add the mashed tomatoes and fry for a few minutes.
9. Mix ginger, cooked channaa with enough water.
10. When it thickens completely add the dry mango powder and fried green chillies.
11. Serve hot accompanied by lime and finely cut onions.

1 comment

geetika September 22, 2012 - 6:41 am



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