kabuli chana recipe | kabuli chana sabzi | North Indian style kabuli chana |

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kabuli chana recipe | kabuli chana sabzi | North Indian style kabuli chana | with amazing 22 images.

kabuli chana recipe is a quick and easy Indian sabzi made with chick peas, onions and tomatoes. This is the most basic recipe using kabuli chana which can be prepared in a jiffy.

To make kabuli chana recipe the chick peas or kabuli chana is boiled and then simmered in a spicy rich curry of onion, tomatoes and flavoured with ginger and garlic. The sabzi is mild in taste yet you can adjust the spices according to your preference of taste.

Basically, this kabuli chana recipe is from North India which imparts a nice and tangy twist to the traditional sabzi. Every household has their own way of making it and this is our version of making the kabuli chana sabzi.

Ingredients used in the kabuli chana sabzi are very basic, each and every ingredient can be definitely found in every Indian household kitchen. Make this quick kabuli chana sabzi on a lazy day or on a Sunday morning along with puris or bhatura and i am sure it will be a treat.

As the kabuli chana sabzi is dry, you can even use this a tiffin treat and carry it along in your dabba to work!! I usually prepare this on long tiring or lazy days as it is fuss free and requires almost no effort. If you are an amateur cook, try this recipe and i am sure you cannot go wrong with it. Also, you can serve kabuli chana sabzi along steamed rice and a bowl of raita.

If you have made Indian style kabuli chana and are planning to relish it after a while, we suggest you to add a little water and re-heat it as the sabzi dries up. Also, you can ad kasuri methi to enhance and upgrade the taste of kabuli chana sabzi.

Learn to make kabuli chana recipe | kabuli chana sabzi | North Indian style kabuli chana | with detailed step by step recipe photos below.

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Kabuli Chana recipe - How to make Kabuli Chana

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Preparation Time: 10 mins Cooking Time: 15 mins Total Time: 25 mins 4Makes 4 servings
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Ingredients

For Kabuli Chana
1 1/2 cups boiled kabuli chana (white chick peas)
1/2 tbsp ghee
1/4 tsp cumin seeds (jeera) powder
1 tsp chopped ginger (adrak)
1/2 tsp chopped garlic (lehsun)
1/4 cup grated onions
1/4 cup tomato puree
1/4 tsp coriander (dhania) powder
a pinch of turmeric powder (haldi)
red chilli powder
1/4 cup chopped coriander (dhania) leaves
1/4 tsp garam masala
salt taste

Method

For kabuli chana

To make kabuli chana recipe, heat ghee in a pan, add the cumin seeds.
Add ginger and garlic and saute for a few seconds.
Add the onions and cook for a minute.
Add tomato puree.
Add the coriander powder.
Add turmeric powder and red chilli powder and saute for 10 seconds.
Add little water, mix well and cook well.
Add the cooked chana along with the preserved water and simmer for 2-3 minutes.
Add the garam masala and half the chopped coriander, mix well and cook till the gravy thickens.
Serve the kabuli chana hot.

Kabuli Chana recipe with step by step photos

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For boiling kabuli chana

For making the kabuli chana recipe | kabuli chana sabzi | North Indian style kabuli chana | we will first cook the white chickpeas. For that, wash and soak 3/4 cup of kabuli chana for 8 to 10 hours or overnight in a deep bowl. Instead of going through the entire procedure of soaking and boiling, you can make use of canned chickpeas.
In the morning, drain well using a strainer.
Transfer the soaked chana to a pressure cooker.
Add the salt and enough water.

Pressure cook it for 5 to 6 whistles over a medium flame or till cooked. Allow the steam to escape naturally and then carefully open the lid. If the pressure cooker is not available, you can also use a pan to boil chickpeas but it would take more time to cook. Keep aside.

How to make Kabuli chana

To make kabuli chana recipe | kabuli chana sabzi | North Indian style kabuli chana | heat ghee in a non-stick pan. Alternatively you can also use oil.
Add the cumin seeds.
Add ginger.
Add garlic.

Saute on a medium flame until the raw aroma goes away.
Add onions.
Add tomato pulp. We have used homemade tomato pulp.
Add coriander powder.
Add turmeric powder and red chili powder.

Add 1/4 cup water.
Cook well until the mixture dries up.
Add cooked chana along with the preserved water.
Simmer for 7 minutes on a medium flame.
Add garam masala. We have used homemade garam masala powder .

Add coriander.
Mix well until the gravy thickens a little.
Serve kabuli chana | kabuli chana sabzi | North Indian style kabuli chana | hot and garnish with sliced onions, green chilies and sliced tomatoes.

Tips for kabuli chana

The kabuli chana has to be soaked for 8 to 10 hours. So plan for it in advance.
Add salt before pressure cooking kabuli chana definitely. This is because the chana absorbs the flavour of salt well at this stage. You can further add a little more salt if needed while adding masalas.

The kabuli chana for this recipe should be perfectly cooked and not mushy.
The tomato pulp used in this recipe is fresh. Learn how to make fresh tomato pulp at home.
If you have made Indian style kabuli chana and are planning to relish it after a while, we suggest you to add a little water and re-heat it as the sabzi dries up.
You can also add kasuri methi after sauteeing ginger and garlic to enhance and upgrade the taste of kabuli chana sabzi.