- Average
- Average budget
Ingredients
- These subzis are often made during the rainy season, when the green vegetables get bloated/soggy and start to lose taste owing to the increased humidity of air.
- Chana (black gram) – 1.5 cups (soaked in water overnight)
- Khaane wala soda (Sodium Bicarbonate) – 2 pinch (optional)
- Water – 1.5 litre
- Potato – 1 big size cut into 1-inch cubes (with or without peels)
- Mustard oil (or any vegetable oil) – 1 cup (whole of it will not be consumed)
- For tadka
- Jeera – ½ tsp
- Tejpatta (Bay leaves) – 2
- Cloves- 4
- Whole garam masala
- Bari ilaayachi – 1
- Chhotee ilaayachi – 2
- Daalchini (cinnamon ) – 1 inch thin strip
- Onion – 2 medium size
- Ginger Garlic paste – 1 heaped tbsp
- Powdered masala
- Haldi powder- ½ tsp
- Jeera powder- 1 tsp
- Dhania powder- 1 tsp
- Red Chilly powder- 1tsp
- Garam masala powder – 1 tsp
- Tandoori masala powder – 1 tsp (optional)
- Salt – to taste
- Desi ghee- 1 tbsp
Preparation
Step 1
pressure cook the chana with khaane wala soda and 1 tsp salt in 1.5 litre water for 5 minutes ( suit to your pressure cooker timings) or till the chana gets a little tender but its shape is intact. It must not get so tender that it breaks.
Heat enough oil for deep frying of potaoes in a karaahi/thick frying pan. When the oil is hot, put the potato cubes and deep fry it for 5 minutes on medium flame. Put off the flame. Drain the oil from potato and place it in a vessel. Drain excess oil from the karaahi so that only 4 tbsp now remains in it.
Reheat the 4 tbsp oil remaining in the karaahi, and put tadka ingredients into it.
When the jeera begins to splutter, add onion and sauté for sometime over medium flame till onion gets transparent and pinkish.
Add ginger garlic paste and sauté for 3 minutes, then add all the powdered masalas except garam masala powder. Add the fried potatoes, 1 tsp salt and sauté everything for 5 minutes then cook it covered on low flame till potato gets tender.
Meanwhile, open the pressure cooker which has got boiled chana. If the water remaining after the boiling is more than 2 cups, then reheat the boiled chana with that water till there is no more than 2 cups of water in the pressure cooker.
The potatoes cooking in karaahi would have by now become tender and masala must have been cooked. Transfer the content of the pressure cooker, i.e. the boiled chana along with the water to the karaahi containing potatoes.
Increase the flame to high, add garam masala powder, and cook for 3 minutes or till the desired consistency of subzi is attained. Taste the salt content , add more if required. Add desi ghee, and put off the flame.
Serve warm with steaming rice or chapaatis.