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
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.