May 12, 2011

Methi Chana Subzi



2 cups of boiled chana
1 big bunch of methi - trimmed, washed and chopped coarsely
1/2 cup of chopped onion
1/2 cup of chopped tomato
1 green chilli
3-4 garlic cloves
1/4 tsp turmeric powder
1/2 tsp chilli powder
1/2 tsp garam masala powder
1/2 tsp amchur powder
salt to taste
oil
Cumin seeds

Heat up the oil in a pan. When it gets hot enough, splutter the cumin seeds. Add the onions and saute them for sometime until it changes color slightly. Add the green chilli and garlic and toss them for an addition half a minute. Add the tomatoes and saute them for a couple of minutes adding chilli powder, garam masala and turmeric powder. Add the chopped methi leaves and continue to cook until the leaves wilt down. Add some salt just enough for the leaves. Remember the cooked chana has already salt in it. Once the leaves are cooked, add the chana and amchur powder give a good stir and cook covered on low heat for about five minutes. You can add little amount of water if you want.

I intended my subzi to be semi moist...if you want it more like a gravy you can increase the amount of onions and tomatoes and correspondingly the spices.

This recipe goes to  Cooking with Herbs and Flowers - Fenugreek event originally started by PJ.

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