How to make Kaale Chane Aur Laal Saag Ki Subzi -
Brown grams and amaranth cooked together.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Brown Bengal gram (kala chana), Amaranth (अमारंथ)
Cuisine : Indian
Course : Main Course Vegetarian
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For more recipes related to Kaale Chane Aur Laal Saag Ki Subzi checkout Kala Chana Coconut Curry- Sk Khazana. You can also find more Main Course Vegetarian recipes like Dhansaak Rice Bowl Gravied Drumsticks Pacri Nenas Kashmiri Dum Aloo
Kaale Chane Aur Laal Saag Ki Subzi Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Kaale Chane Aur Laal Saag Ki Subzi Recipe
Brown Bengal gram (kala chana) Soaked overnight and boiled with salt 1 1/2 cups
Amaranth chopped 2 bunches
Oil 2-3 tablespoons
Carom seeds (ajwain) 1/2 teaspoon
Onions finely chopped 2 medium
Ginger finely chopped 1 tablespoon
Green chillies finely chopped 3
Tomatoes finely chopped 2 large
Red chilli powder 1 teaspoon
Coriander powder 1 1/2 tablespoons
Cumin powder 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Dried mango powder 1 teaspoon
Salt to taste
Method
Step 1
Heat oil in a non stick kadai. Add carom seeds and sauté till fragrant. Add onions, ginger, green chillies and sauté for 3-4 minutes till light golden. Add tomatoes and sauté.
Step 2
Add red chilli powder, coriander powder, cumin powder, turmeric powder, amchur, salt and mix well. Sauté for 4-5 minutes till tomatoes become pulpy.
Step 3
Add laal saag and sauté for 4-5 minutes. Add kaale chane along with the cooking water. Cover and cook for 8-10 minutes. Transfer into a serving bowl and serve hot.
Nutrition Info
Calories : 1958 Kcal
Carbohydrates : 249.8 gm
Protein : 88.9 gm
Fat : 67.2 gm
Other : Iron- 42.1mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
