Total Steps
5
Ingredients
15
Tools Needed
2
Ingredients
- 1 Lime, cut into wedges
- 2 Minced green chillies
- a few leaves Mint, finely sliced
- 1 bunch Coriander leaves
- 2 large Onions, cut into thin rings
- 2 medium Potatoes, boiled, peeled & cubed
- 1 tablespoon Chilli powder
- 1 teaspoon Ground cardamoms
- 1 teaspoon Ground shajeera
- 1 tablespoon Roasted & ground cumin seeds
- 1 tablespoon Garam masala
- 6 Green chillies, slitted
- 1 Lemon-sized ball of tamarind
- 20 gram Powdered jaggery
- 250 gram Kabuli channa
Instructions
1
Step 1
overnight, until tender
Soak the Kabuli channa in water overnight. The next morning, boil the channas with a pinch of soda and salt until tender and dry.
2
Step 2
Heat ghee (implied) and add the large onions, frying until the mixture turns limp and almond colored.
3
Step 3
Add the chilli powder, ground cardamoms, ground shajeera, roasted & ground cumin seeds, and garam masala (spices) and cook until the ghee starts separating.
4
Step 4
Mash the mixture with a wooden spoon to a smooth paste. Then add the powdered jaggery and Kabuli channa.
5
Step 5
Mix well and bring to a boil. Reduce heat and add the green chillies (minced and slitted) and medium potatoes.
Tools & Equipment
Pot
Wooden spoon