Kale Chane ki sabji / Ghugani

Serve : 6

Ingredients :

· Back chickpeas 250 g (raw chickpeas, soak them with water overnight (8-9 hr)at room temperature)

· Onion 2-3 sliced

· Fenugreek seed 1 pinch ( 1/8 tsp )

· Turmeric ½ tsp

· Salt (as per taste)

· Bay leaf 2-3

· Oil 2-3 tbsp (any vegetable oil)

· Ghee 1 tsp (optional)
Masala for gravy click here

Method :

· Heat 3 tbsp oil in presser cooker, add fenugreek seed to oil.

· At low flame Add bay leaf, onion and sauté till golden brown.

· Add masala for gravy, turmeric, salt to it and sauté till masala fried nicely then add ghee.

· Once masala get fried then add soaked chickpeas along with water and stir well.

· On high medium flame presser cooker.

· Leave Presser cooker on high flame for 3-4 whistle or more as soft you want.

· So Ghughuni is ready now let it set for 15 minute then open the lead of presser cooker

· And serve hot with chapati or rice.

· Don’t forget to like and share recipe :-)

Comments

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