gujrati hare chane ki sabzi – chickpeas are a very good source of protein and green chickpeas tastes really delicious when you make sabzi of it.
This hare chane ki sabzi is very popular in North India and here, I am sharing the Jain version of this sabzi with no onion no garlic. hara chana is nothing but green chana and is easily available in market.
hare chane ki sabzi, a deliciously finger licking recipe to treat your family and friends. This recipe of hare chane ki sabzi is very easy and will definitely save your time in the kitchen. It can be prepared within 15 minutes.
Serve it with any Indian bread for dinner.
gujrati hare chane ki sabzi
preparation time: 10 minutes
cooking time: 15 minutes
recipe type: side dish
cuisine: north indian
serves: 2 – 3
equipment used: kadai, mixer grinder
- green chana or choliya – 1 bowl, skin removed
to make gravy:
- oil – 2 tablespoons
- tomato – 2, roughly chopped
- ginger paste – 1 teaspoon
- green chili – 1 teaspoon
- red chili powder – 1 teaspoon
- turmeric powder – 1/2 teaspoon
- coriander powder – 1 teaspoon
- garam masala – 1/3 teaspoon
- curd or yogurt – 2 cups
- salt – to taste
- corn flour – 1/4 cup
- water – 1/2 cup
how to make gujrati hare chane ki sabzi
1. To make hare chane ki sabzi, first add 1 tablespoon oil in a medium sized sauce pan.
2. To this, add tomatoes, green chili, ginger garlic paste, and mix well.
3. Add salt, all the dry masala, and cook until tomatoes releases water and it is cooked well.
4. Turn off the flame and let the mixture cool down completely. Transfer it to a mixer jar along with curd and corn flour mixture. Grind it to a smooth paste.
5. Into a large pan, heat remaining 1 tablespoon of oil. Add cumin seeds and let it sizzle.
6. Add the prepared tomato paste, and cook again for 2 minutes.
7. Add water to get desired gravy consistency.
8. Add green chana, cover it with lid. Cook for another 10 minutes. Don’t boil or overcook the chana
9. Serve hot with chapati, roti, paratha