Sep 3, 2015

Kabuli chana with aloo tikki

I adapted the recipe I used to make a rich paneer dish, to make kabuki channa, and it tasted as yummy as the paneer dish. The leftover I had with aloo tikki, and felt I was in gastronomical heaven.

250 gms kabuki channa, soaked for 6 hours
1 bay leaf
1 inch piece cinnamon
1 badi elaichi
1/2 tsp red chilli powder
1/2 tsp haldi powder
1 tsp dhania powder
1/2 tsp amchur powder
1 tsp kasoori methi
Salt to taste
A pinch of nutmeg 

For gravy:
4 tomatoes, chopped
2 onions chopped
1 tbsp ginger garlic paste
1/2 cup water

Pressure cook the kabuki channa with the dry spices till soft. Keep aside 
Pressure cook the ingredients listed under gravy for 20 minutes on sim after the first whistle (I cooked the channa and the gravy at the same time). Cool and grind to a fine past 
Heat oil, add bay leaves, and sauté for a minute or two
Add paste, and dry spices, and sauté on a low flame till the oil starts leaving the sides
Add cooked channa, kasoori methi, salt and cook for 5 minutes
Serve with parathas or roti. 

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