Apr 23, 2010

Spicy bengal gram and potato gravy

Grams are rich in protien and bengal gram or kabuli chana is a good source of fiber. Giving that as a justification, I always try to use some sort of gram or lentil in everyday menu or atleast every alternate day. My mom makes this version for rotis and rice. It is healthy and tasty too. Spice variations are an individuals style, so this is just a base.

Serves... 2 ppl 
Serve option... Hot rice or rotis

This is what u'll need....

Bengal gram 1 cup
Potato 1 small
Onion 1 big
Gg paste 1 tbspn
Tomato puree 1 tbspn
Red chilli powder 1 tspn
Coriander powder 1/2 tspn
Cumin powder 1/2 tspn
Garam masala powder 1 tspn
Mustard seeds 1 tspn
Gram flour 1 tspn
Salt to taste
Oil 2 tbspn

Here is the stir....
  • Soak kabuli chana 10-12 hrs, say overnight. Pressure cook chana with salt till they are tender but not mushy
  • Boil potato, peel it, dice it and keep it aside
  • Heat oil in a pan and add mustard seeds. Once they crackle add finely chopped onions, salt and fry them till they turn translucent
  • Mix in the gram flour and stir well till it blends well with the onion
  • Add gg paste and fry till it loses the raw smell
  • Put tomato puree, chilli powder, coriander powder, cumin powder and cook for a minute or two
  • Toss in diced potatoes. Give it a stir, add little water and cook covered for a minute
  • Pour boiled chana into this mixture and cook for 5-10 mins
  • Sprinkle garam masala and remove from heat. Its ready to be served

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