Ingredients:
- 1 cup chickpeas ( kabuli chana)
- 1 tea bag
- 4-5 tbsp ginger paste
- 4tbsp oil
- 3 onions chopped
- 4 tsp garlic, finely crushed
- 3 green chilies,
- 3 tomatoes chopped
- 3 tsp coriander powder
- 2 tsp cumin powder
- 2 tsp turmeric powder
- 1 1tsp red chili powder
- Salt as per taste
- 2 tsp garam masala
- finely chopped coriander leaves
Preparation
- Soak Chole in water overnight or for about 8 hr.
- Cook the chole with salt and enough water in the cooker for about 30 minutes or till fully done.
- Reserve 1 cup of water and drain the excess water.
- Heat oil and sauté onions till golden, then add garlic and chopped ginger and green chilies. Stir for 5 minutes and then put tomatoes, coriander, cumin, turmeric and chili powder and cook until the oil separates.
- Add chole, the reserved water, salt and
- When the liquid has been absorbed by chole add garam masala
- Serve pindi chana sprinkled with the remaining garam masala, coriander leaves
Ingredients: - 8-10 mediumpeeled Potatoes
- 3 cauliflower florets chopped
- 2-3 chopped onion
- 1 capsicum (cored, seeded and chopped)
- 1 cup peas
- 2 green chilies chopped
- 4 medium tomatoes cubed
- 4-5 tbsp of garlic paste
- Salt To Taste
- 2/3rd cup water
- 1/4th cup oil
- some chopped coriander leaves
Preparation
- Slice off the top from the potatoes - a thick slice to be used as a lid later, and carefully scoop the inside.
- Parboil the Cauliflower, capsicum, peas, onion, chilies, garlic and salt in a saucepan with the water
- When the water is fully absorbed into the mixture,put the mixture into the potatoes
- Cover with the potato lids and secure with toothpicks
- Heat the oil in a saucepan and cook the tomatoes with salt for 2 minutes.
- Arrange the stuffed potatoes over the tomato mixture, cover tightly and cook potatoes in their own steam for about 10 minutes until tender.
- Garnish the stuffed aloo with chopped coriander and serve hot with roti or Paratha
