Serves - 3-4
Style - North Indian
Ratings - 4/5
Last prepared - 26-Mar-2022
Tea powder - 1/2 tsp
Baking soda - 1/2 tsp
Cloves - 2-3
Bay leaves - 1 or 2
Cinnamon sticks - 1 in
Oil - 1/4 cup
Hing - 1 tsp
Onion - 1 cup (finely chopped or semi-ground)
Curds - 1/4 cup (hang and drained)
Ginger-garlic paste - 1/2 tbsp
Green chili - 1 or 2 (slit)
Tomato paste - 2 tbsp
Corriander powder - 1 tbsp
Chili powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Cumin powder - 1/2 tsp
Garam masala - 1/2 tsp
Ginger powder - 1/2 tsp
Pomegranate seeds powder - 1 tsp
Style - North Indian
Ratings - 4/5
Last prepared - 26-Mar-2022
Ingredients
Black channa - 1/2 cup (soaked 10-12 hours with 1/2 tsp salt)Tea powder - 1/2 tsp
Baking soda - 1/2 tsp
Cloves - 2-3
Bay leaves - 1 or 2
Cinnamon sticks - 1 in
Oil - 1/4 cup
Hing - 1 tsp
Onion - 1 cup (finely chopped or semi-ground)
Curds - 1/4 cup (hang and drained)
Ginger-garlic paste - 1/2 tbsp
Green chili - 1 or 2 (slit)
Tomato paste - 2 tbsp
Corriander powder - 1 tbsp
Chili powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Cumin powder - 1/2 tsp
Garam masala - 1/2 tsp
Ginger powder - 1/2 tsp
Pomegranate seeds powder - 1 tsp
Preparation method
- Heat 1/4 cup water in a cup. Add tea and let it steep for 5-10 mins. Strain and keep the tea
- Add 3 cups of water, baking soda, steeped tea, cloves, bay leaves, cinnamon sticks and 1 tsp of salt to a pressure cooker. Pressure cook for 2-3 whistles. Give time for steam to release. Strain and ditch the water
- Heat oil in a vessel. Add hing and cook for a few seconds. Do not allow to burn
- Add onion and fry in med-high heat until brown
- In medium heat, add curds and cook for 4-5 mins until brown.
- Add ginger garlic paste and green chili. Cook for 2-3 mins or so
- Add tomato paste and cook for another 3-4 mins. Add salt as required
- Add all powders and cook for 2-3 mins
- Turn heat to low and add 1/2 cup of water. Cook until oil starts to separate
- Add only channa to the masala. Mix well. Adjust salt as required
You can use this recipe for Chicken as well. Instead of steps 1 and 2, do the following with 2 lbs of chicken
- Head 1/4 cup of oil. Fry chicken in medium heat until slightly brown. Chicken will leave water. It takes about 20 mins for the water to evaporate and the chicken to brown.
- Take out chicken pieces. Use same oil and continue from step 3
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