I know, I know, this is yet another channa recipe! What can I do when I have an overflowing number of channa recipes written down and I decided it was high time I cleared up most of them. Yes I have a similar list for paneer as well. I can imagine my readers plight if they are to be assaulted with unending paneer dishes, though kids won't say no.
So it is same with Channa as well. This is yet another combination with Cauliflower and I couldn't just myself from trying this. Especially when all our dinners are roti subzi, I need to come up with different ways to make the subzis and there are only few vegetables that can be repeated.
is a very simple side dish that you can get done very quickly if you
are planning for your dinner. Of course you need to have the channa
cooked and ready. Most times I plan ahead when it comes to Chickpea.
Sometimes I also have soaked channa ready to be cooked and better
sometimes I have cooked Chhole waiting in the fridge.
Except Peddu, everybody else love Chole, so this is an easy one to attempt.
Cauliflower Channa Subzi
Cauliflower florets - 2 cups
Channa, cooked - 1 cup
Onions - 2 medium
Tomato - 1 cup puree
Crushed ginger and garlic - 1/2 tsp
Green Chillies - 2 medium
Cumin Seeds - 1/2 tsp
Clove - 2 nos
Cardamon - 1
Cinnamon - 1"
Red Chili powder -1 tsp
Coriander powder - 1 tsp
Turmeric powder a pinch
Salt to taste
Coconut paste - 2 tsp
Oil - 2 tsp
How to make the subzi
Wash and soak the florets in hot water. Drain and keep it ready.
If using cooked channa, use directly, else have channa cooked and ready.
Heat a non stick pan, heat oil add cumin seeds, whole spices, saute for couple of mins. Add onions saute well.
Add the ginger garlic paste, saute and add the tomato puree. Simmer for couple of minutes, add the drained cauliflower, cooked channa. Simmer and add the spices, cook with lid on for 5 - 7 mins.
When everything is combined well, add a cup of water and bring to boil. Add the coconut paste.
Simmer for 10 mins and garnish with coriander leaves and serve with rotis.
This joins the December Week 2, Cooking from Cookbook Challenge