Pindi Chana:
Cuisine: Indian Main Course
Serves: 2pax
INGREDIENTS:
- White Chana (Chickpeas) Medium 250gms
- Onion medium 3pcs
- Tomato 2pcs
- Ginger & Garlic paste 2tbsp
- Salt to taste
- Garam Masala to taste
- Red chilly powder to taste
- Coriander powder to taste
- Tea bags 5pcs
- Cinnamon small piece
- Dry red chilly 2pcs
- Lemon 2pcs
- Coriander leaves for garnish
METHOD:
- Soak the chickpeas overnight
- Then boil it adding salt, tea bags and cinnamon
- Blend the onion and tomato separately in blender
- Take a pan, add oil, then start cooking the blended onion
- As the onion start getting brown, add all the spices, ginger and Garlic paste and cook
- After sometime add tomato purée
- Cook till it leaves Oil
- Add the boiled chickpeas in the gravy, check salt and add lemon juice
- Cook for 10min, garnish it with dry red chilly, lemon and coriander
- Serve hot
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Published by Aaugritaa Caterers
Shiv Shankar Ghosh is a professional chef with over 11 years of experience in Food and Culinary industry.
He has worked across US and India with extensive knowledge about various global cuisines such as Continental, Mexican, Chinese, and Indian. He was instrumental in setting up lot of kitchens across Delhi.
In 2010, Aaugritaa Caterers was started with a dream to teach young budding chefs and home cooks about professional cooking, which has become a well-known entity in the food and catering space especially with corporate across Delhi NCR.
He also helps food start-ups and new food joints to establish in the industry by setting up the kitchen completely by taking care of menus, staffing, and inventory under B.O.O.T model.
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