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| Main Ingredients | Chick peas (kabuli chana) , Mint leaves |
| Cuisine | Punjabi |
| Course | Main Course Vegetarian |
| Prep Time | 6-10 minutes |
| Cook time | 41-50 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 1 cup chick peas (kabuli chana)
- 1 small bunch of mint leaves
- 2 tablespoons oil
- 1 tablespoon tamarind paste
- 1 potato, boiled, peeled and chopped
- 1 teaspoon red chilli powder
- 1/2 teaspoon coriander powder
- 1 green chilli, chopped
- 2 teaspoon chole masala
- Salt to taste
- 1 teaspoon fenugreek leaves, (kasoori methi)
- 2 tablespoons chopped coriander leaves + for garnishing
Method
- Soak the kabuli chana overnight then boil it with tea leaves to give them black colour.
- Make a paste of mint adding water according to requirement and keep aside.
- Heat the oil add mint paste along with tamarind water. Saute it for 3-4 minutes on medium flame.
- Add the chana. Mix it well add boiled potato, red chilli and coriander powder, green chilli, chole masala, salt, kasoori methi and saute it for five minutes.
- Garnish with coriander leaves.
- Serve hot with bhature or puri.
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