Basic recipe for Kale Chane

Spicy and tasty. Excellent with roti or rice.

Sourced from: Amrita's handwritten recipes


2 onions, 3 to four tomatoes, 1 inch ginger, 10 cloves of garlic, 1/2 tsp ajwain, 1 tsp jeera, 1/2 tsp garam masala, 1 tsp heaped dhania powder, 1/2 tsp green chillies/red chillies, salt to taste, 1/2 tsp haldi


Heat the oil, put in ajwain and jeera and heat till it splutters, add onion paste, and fry until light brown, add ginger garlic paste, and little water and fry for another 3 to 5 mins, add tomato puree/paste, fry till it leaves oil. Add haldi, dhania powder, salt, red chilli powder, garam masala to paste. Simultaneously add boiled channa with water and boil at low heat for 5 to 10 mins. Also take a few chanas and mash them to a paste and add back to the mixture and garnish with fresh coriander leaves. About boiling the chanas: Soak channa overnight in water and if in a hurry (soak in warm water). Put enough water into the cooker and also a tsp of salt. Make sure the nozzle of the cooker is clear and put it on the stove on a medium flame. Once the first whistle blows bring the cooker flame down to sim and let it boil for 20 to 25 mins. Let it cook a bit in its heat after you switch of the flame. Check with the spoon how much steam is left and let it dissipate by lightly lifting the nozzle.

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