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

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 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 more sour because of the Amla present.



With two subzis I was bound to have leftovers, yes the chana masala becomes more flavoursome 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 chilli powder - 1 tsp

Cumin seeds - 1 tsp

Cumin powder - 1 tsp

Green chillies - 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 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

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 48

Posted in: Indian Cook