oshlo.blogspot.com - For the second week of Cooking from Cookbook Challenge, I have my Amma's delicious Hara Channa Masala. When the mint and coriander is in season, she makes sure she makes many of the different hara versions of gravies, rice dishes etc.
This goes for the December Week 2, Cooking from Cookbook Challenge Group.
This is one of her take on making a green gravy with the famous Channa Masala and Aloo. Poori channa is our mandatory Sunday Breakfast and including such healthy greens in the breakfast makes it all the more interesting and good practices.
Both Konda and Peddu loved this side dish, while Chinnu being so finicky about the colours in his gravy, refused to touch. Anyway I felt majority wins as I too loved it.
Hara Channa Aloo Masala
Ingredients Needed:
For the ground masala
Mint leaves - 1 cup loosely packed
Coriander leaves - 1/2 cup loosely packed
Green Chilies - 3 medium
Ginger - 1"
Garlic - 4 -5 cloves
For the Gravy
Channa - 1 cup
Potato - 1 medium
Bay leaf - 1 no
Onions - 2 medium
Tomatoes - 2 medium
Channa Masala - 1 tsp
Turmeric powder a pinch
Salt to taste
Red Chili powder - 1/2 tsp
Oil and butter for cooking
How to make the gravy
Wash and soak the channa overnight, Rinse couple of times, pressure cook till tender with enough water. Keep it aside.
MW slashed potatoes for 4 -5 mins till soft. Cube and keep it aside.
Pick and wash the leaves, along with green chilies, garlic and ginger, grind the green leaves to a smooth paste using water.
Heat a non stick pan, add oil, add bay leaf, then finely chopped onions. Saute till it turns colour. Then add the finely chopped tomatoes, salt, turmeric and cover with lid for the tomatoes to turn soft.
Next add the ground masala and cook on high for the masala to get cooked well.
Once the masala comes together, add channa masala, red chili powder, combine everything well.
Add drained channa, aloo, mix everything and cook for 5 mins till channa is well coated.
Add the drained water and bring to boil. Adjust water, spice and simmer for 5 mins.
Just before serving with pooris, add a tsp of butter and serve hot.
Ingredients Needed:
For the ground masala
Mint leaves - 1 cup loosely packed
Coriander leaves - 1/2 cup loosely packed
Green Chilies - 3 medium
Ginger - 1"
Garlic - 4 -5 cloves
For the Gravy
Channa - 1 cup
Potato - 1 medium
Bay leaf - 1 no
Onions - 2 medium
Tomatoes - 2 medium
Channa Masala - 1 tsp
Turmeric powder a pinch
Salt to taste
Red Chili powder - 1/2 tsp
Oil and butter for cooking
How to make the gravy
Wash and soak the channa overnight, Rinse couple of times, pressure cook till tender with enough water. Keep it aside.
MW slashed potatoes for 4 -5 mins till soft. Cube and keep it aside.
Pick and wash the leaves, along with green chilies, garlic and ginger, grind the green leaves to a smooth paste using water.
Heat a non stick pan, add oil, add bay leaf, then finely chopped onions. Saute till it turns colour. Then add the finely chopped tomatoes, salt, turmeric and cover with lid for the tomatoes to turn soft.
Next add the ground masala and cook on high for the masala to get cooked well.
Once the masala comes together, add channa masala, red chili powder, combine everything well.
Add drained channa, aloo, mix everything and cook for 5 mins till channa is well coated.
Add the drained water and bring to boil. Adjust water, spice and simmer for 5 mins.
Just before serving with pooris, add a tsp of butter and serve hot.
This goes for the December Week 2, Cooking from Cookbook Challenge Group.
0 Response to "[Vada Recipes] Hara Channa Aloo Masala | Mint Coriander Chickpea Curry"
Posting Komentar