Hare Chane Ki Sabji |How to Make Hare Chane ki Sabji

Hare Chane Ki Sabji |How to Make Hare Chane ki Sabji

Hare Chane ki sabji is a delicious North Indian dish made with chana (choliya)/green chickpeas and spices. The dish is simple to make and can be enjoyed with roti, naan, or rice. Hare Chane ki sabji is a healthy and nutritious dish that is high in protein and fiber. It is a popular dish among vegetarians and vegans.

How to Make Hare Chane ki Sabji – Hare Chane ka Nimona:

Take some Green Chana/Boot Chana and peel them off. Take some Potatoes, wash them, peel them and cut them into round slices. Keep the pan for heating, add some Oil, round sliced Potatoes, some Salt and fry them 80% by covering them. Then take them out on a plate. In the same pan, put some roughly chopped Onion, Green Chilli, Garlic, Ginger, Tomato, some Salt, Kashmiri Red Chilli Powder and some water in it.

Cook them all then keep them for cooling down and grind them and make the puree. In the same pan, add some Oil, Clove, Balck Peppers, Green Cardamom, Cinnamon Stick, Bay Leaf, Cumin Seeds and saute them well and take them out all the spices from the pan except Cumin Seeds. Then put some Crushed Red Chilli Powder, Turmeric Powder, Kashmiri Red Chilli Powder, Coriander Powder, some Water, roasted Cumin Powder and Tomato Puree in it and cook them all well.

Then put fried Potato, Green Chana/Boot Chana and some Hot Water. Cover and cook it till it releases its Oil. Put all remaining Spices in the mortar pastel, some Fenugreek Leaves and coarsely crush them all. Then put the Spices Powder in the gravy, some Coriander Leaves and cook well. Serve it hot with Rice and Green Salad. In this way, Chana Boot and Rice will get ready easily at home.

Hare Chane Ki Sabji |How to Make Hare Chane ki Sabji

Ingredients For Making Hare Chane Ki Sabji

•   Potato- 2
•   Oil – 1-2 Serving Spoon
•   Salt – 1/2 Tsp

For Puree:

•   Oil – 1 Spoon
•   Onion – 2
•   Green Chilli – 2
•   Ginger – 1 Inch Piece
•   Garlic – 4-5 Pieces
•   Tomato- 2 
•   Salt 1/2 Tsp
•   Kashmiri Red Chilli Powder –  1/2 Tsp
•   Water- 1/2 Cup

For Sabji:

•   Oil 2 Spoon
•   Green Cardamom- 1 Piece
•   Cinnamon Stick – 1 Piece
•   Bay Leaf – 1 Piece
•   Black Pepper – 10 pieces
•   Cumin Seeds- 1 Tsp
•   Cloves- 4-5 Pieces
•   Dried Fenugreek Leaves – 1 Spoon 
•   Crushed Red Chilli Powder – 1/4 Tsp
•   Turmeric Powder – 1/4 Tsp
•   Kashmiri Red Chilli Powder –  1/2 Tsp
•   Coriander Powder – 2 Tsp
•   Water – 1-2 Spoon
•   Roasted Cumin Powder – 1/2 Tsp
•   Puree/Tomato-Onion Paste
•   Fried Potato
•   Hare Chane/Boot Chana – 1 Bowl
•   Hot Water – As required
•   Salt- 1/2 Tsp or As per taste
•   Coriander Leaves – For garnishing

For Serving:

•   Rice
•   Green Salad

Directions For Making Hare Chane Ki Sabji

1. Firstly, Take some Green Chana/Boot Chana and peel them off. Take some Potatoes, wash them, peel them and cut them into round slices.
2. Keep the pan for heating, add some Oil, round sliced Potatoes, some Salt and fry them 80% by covering them.
3. Then take them out on a plate. In the same pan, put some roughly chopped Onion, Green Chilli, Garlic, Ginger, Tomato, some Salt, Kashmiri Red Chilli Powder and some water in it.
4. Cook them all then keep them for cooling down and grind them and make the puree.
5. In the same pan, add some Oil, Clove, Balck Peppers, Green Cardamom, Cinnamon Stick, Bay Leaf, Cumin Seeds and saute them well and take them out all the spices from the pan except Cumin Seeds.
6. Then put some Crushed Red Chilli Powder, Turmeric Powder, Kashmiri Red Chilli Powder, Coriander Powder, some Water, roasted Cumin Powder and Tomato Puree in it and cook them all well.
7. Then put fried Potato, Green Chana/Boot Chana and some Hot Water.
8. Cover and cook it till it releases its Oil.
9. Put all remaining Spices in the mortar pastel, some Fenugreek Leaves and coarsely crush them all.
10. Then put the Spices Powder in the gravy, some Coriander Leaves and cook well.
11. Serve it hot with Rice and Green Salad.
12. In this way, Chana Boot and Rice will get ready easily at home.

Recipe Credit: Masala Kitchen

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