Posts Tagged ‘indian masala’

Pindi Channa/Chick peas saute in Indian spices

Pindi Channa/Chick peas saute in Indian spices

We ate this delicious dish of chhole at my sister-in-law’s place , when we were visiting home early this year. Obviously, I asked her for the recipe. It was a simple recipe, using our usual ingredients – garlic, ginger and some indian spices all cooked together with chhole. She served this pindi channa with hot pooris, all puffed up and straight out from the kadai along with fresh homemade dahi(yogurt) and punjabi mango pickle -a typical punjabi breakfast.

I always admire her cooking skills. She loves cooking and make flavorful and delicious dishes in matter of minutes. Whenever she is around, I don’t worry about food or making dishes. She takes care of everything so smoothly and deliciously.

Pindi Channa

Pindi Channa


For boiling chickpeas:

  • 1 1/2 cups of dried chickpeas, soaked overnight
  • 1 tea bag
  • 4 cloves
  • 2 black cardamoms
  • 2 cinnamon sticks
  • 2 bay leaves
  • 1 star anise
  • salt to taste

For tadka:

  • 2 tbsp extra light olive oil
  • 1 tsp cumin seeds
  • 2 bay leaves
  • 3 tsp ginger garlic paste
  • 2 green chill, defined and chopped
  • 1/2 tsp red chili powder
  • 2 tbsp coriander powder
  • 1 tsp garam masala powder
  • 2 tbsp  chhole masala
  • 1 tbsp lemon juice
  • salt to taste


  • Soak dried chick peas overnight in enough water to cover the legumes.
  • Drain the soaked chickpeas and rinse it once or twice. Add enough water to cover it by an inch and add all the spices along with the tea bag. Pressure cook for 2-3 whistles or cook in a salted water until the chick peas is soft and tender.
  • Once done, drain all the water from chana and discard the whole spices and keep it aside.
  • Heat oil in a pan, add cumin seeds, bay leaves and let it get brown, add the ginger garlic paste and fry along for a minute. Add rest of the spices and cook for 3-4 minutes without burning the masala.
  • Add the boiled chickpeas and stir well so that everything is evenly coated with masala. Let it cook for 5 minutes and remove from heat. Garnish with chopped coriander leaves and chopped onions. Serve along with poori, paratha or just as a snack, in either way it’s delicious!
Pindi Channa

Pindi Channa

Spring onion ka sabzi/stir fry

Posted: May 27, 2010 by incidentalcooksuman in Indian Food
Tags: , , , , ,

Spring onion ka sabzi/stir fry 

Spring onions are also called scallions or green onions. They are high in fibers, calcium and iron with little saturated fat and no cholesterol. I make sabzi with spring onions whenever I get fresh spring onions from market. I really like the mild onion flavor in the sabzi.It goes perfect as side dish with rotis/indian bread. This is very simple stir fry/sabzi with potatoes and some indian masala. 

Spring onion sabzi

Spring onion sabzi

  • 7-8 spring onion sticks
  • 1 large Idaho potatoes, peeled and cut in small cubes.
  • 1 teaspoon cumin seeds
  • 1 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon red chilli powder
  • 2 1/2 tablespoon olive oil
  • salt to taste


  • Cut and remove root from spring onions and any hard outer layer from it.
  • Wash and chop the bulbs as well as the leaves and keep it aside.
  • Heat oil in pan over medium high heat, add cumin seeds and let it get brown.
  • Add potatoes to the pan and cook for 2-3 minutes. Now add chopped spring onions followed by turmeric powder, coriander powder, garam masala powder, red chilli powder and salt to taste. Stir in well.
  • Cover the lid of the pan and cook until potatoes are tender.
  • Uncover the pan now and cook to evaporates any moisture in pan.
  • Serve as side dish with roti’s/indian bread.