Showing posts with label potato subji. Show all posts
Showing posts with label potato subji. Show all posts

Wednesday, July 8, 2015

Channa, potato and Capsiucm Subji

Channa Potato and Capsicum subji I wanted to try an alternative gravy for Channa Masala. Then ended with this subji. I used potato to improve the gravy taste and capsicum to give crunchiness to the gravy.

 We had this gravy with Pulkha Roti. The combination was amazing. Give a try to this tastier and healthy Subji some time..

Here goes the recipe...

channa potato and capsicum subji


Recipe For : 1


Preparation Time : 30 minutes


Ingredients:


White Channa              - 1 /4 cup
Potato                          - 1 (medium size)
Capsicum                     - 1/2
Big Onion                     - 1
Tomato                         - 1
Ginger-Garlic Paste     - 1 tbsp
Turmeric Powder         - 1tsp
Chilli Powder                - 2 tsp
Cumin Powder             - 1 tsp
Coriander Powder        - 2 tsp
Garam Masala Powder - 1 tsp
Salt                                 - To Taste
Oil                                   - As Required
Coriander Leaves           - For Garnishing

Procedure:

  1. Soak Channa overnight. If you forgot to soak last night you can soak in hot water for 3 hours. Boil Channa. It should be mash-able with your hands.
  2. Boil potato.Chop finely Big onion and tomato. Chop boiled potato and capsicum into little bigger pieces.
  3.  Heat Oil in a pan.When its hot add chopped onions. I didn't use whole Garam Masala. If you wish you can use before adding onions.
  4. Once it become translucent add Ginger Garlic Paste.
  5. After the raw flavor goes off, add chopped tomatoes.
  6. Add salt, Turmeric powder, Chili powder, Cumin Powder and coriander powder to the pan. Add also some water. Cover with a lid and cook the gravy.
  7. When both onions and tomatoes are cooked  add cooked channa and potato.
  8. Mix everything well and add also capsiucm
  9.  When everything is mixed up well, switch off the flame and add Garam Masala Powder.
  10. Garnish with coriander leaves and serve.