Channa Ki Sabzi Recipe

Cooking Directions

• STEP 1.1. Soak the chickpeas overnight in water. Drain and rinse them before cooking.
• STEP 2.2. Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
• STEP 3.3. Add ginger-garlic paste and cook for a minute. Then, add chopped tomatoes and cook until they turn soft.
• STEP 4.4. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a minute.
• STEP 5.5. Add the soaked and drained chickpeas to the pan and mix them with the spices.
• STEP 6.6. Add water and bring it to a boil. Reduce the heat, cover the pan, and let it simmer for about 20-25 minutes or until the chickpeas are tender.
• STEP 7.7. Garnish with freshly chopped coriander leaves and serve hot with roti or rice.

Cooking Tips

• 1. Soaking the chickpeas overnight helps in reducing the cooking time and ensures they cook evenly.
• 2. Adjust the spice levels according to your preference by adding more or less chili powder.
• 3. You can add a pinch of garam masala powder for an extra flavor boost.
• 4. If the gravy is too thick, add more water to achieve the desired consistency.

Storage and Serving

• 1. Channa Ki Sabzi can be stored in an airtight container in the refrigerator for up to 3-4 days.
• 2. Reheat the sabzi in a pan or microwave before serving.
• 3. Serve it hot with roti, naan, or rice for a complete meal.
• 4. Garnish with fresh coriander leaves and a squeeze of lemon juice for added freshness.