Garam garam pooris + Aloo kaala chana gravy + Sabudhana kheer

Hello HMF ke lovely members, Happy weekend to all. Today’s special dinner “Garam garam pooris, Aloo kaala chana gravy and Sabudhana kheer”.


Aloo Kala chana gravy:

  • Soak one cup Kala chana overnight.
  • Pressure cook it with salt and turmeric with water for 4-5 whistles.
  • Chop three medium sized onion very finely
  • Make puree of three tomatoes and couple of green chillies.
  • Chop three potatoes into medium sized cubes.
  • Heat a cooker with wide bottom.
  • Add three teaspoons oil, zeera, sabut garam masala
  • Add the onions.
  • Roast till transculent.
  • Add one tablespoon freshly crushed ginger and garlic.
  • Saute well till onions leaves oil.
  • Add tomato puree.
  • Saute for few minutes.
  • Add salt, turmeric, two teaspoons kashmiri chilli powder, one and half teaspoon coriander powder.
  • Add Kasuri methi, zeera powder, one teaspoon garam masala.
  • Saute the masala nicely for 5-6 minutes.
  • Once oil separates.
  • Add one cup water.
  • Cooked Kala chana with stock.and the piratoee
  • Bring it to a boil.
  • Pressure cook again the gravy with potatoes and Kala chana in low medium flame upto 4 whistles.

Sabudhana kheer recipe:

  • Soak sabudhana in enough water for 4-5 hours.
  • Heat little water. Add the soaked sabudhana and bring to a boil.
  • Once sabudhana turns transparent.
  • Add one large cup milk.
  • Bring to a boil. Reduce the flame and let it simmer on medium low flame.
  • Once sabudhana is fully cooked and milk becomes thicker and creamier. Add one small cup sugar, elaichi powder.
  • Cook well for another 5-6 minutes.

Recipe by: Radha Rakesh

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