CookwithParul

काले चने की सब्जी बनने का ये नया तरीका देख आप सारे पुराने तरीके भूल जएंगे | EASY KALE CHANE KI SABJI

KALE CHANE KI SABJI #kalachanarecipe KALE CHANE KI SABJI Ek Baar Banaenge Khane Wale Deewane Ho Jaenge Kale Chane Ki Sabzi Preparation time - 20 minutes Serving - 8 1. For the Black Chickpea (Kale Chane) Paste & Steamed "Badi" [00:14] - Black Chickpeas (Kale Chane): 2 cups (approx. 350g–400g, soaked overnight for 7–8 hours) [00:38] - Green Chilies: 2 to 3 pieces [00:38] - Ginger: ½ inch piece [00:38] - Garlic: 5 to 6 cloves [00:38] - Cumin Seeds (Jeera): 1 teaspoon [00:38] - Salt: To taste [00:44] - Turmeric Powder (Haldi): ½ teaspoon [00:53] - Water: ¼ cup (just enough to blend into a thick, fine paste) [01:08] - Cooking Oil: A few drops (to grease the plate for steaming the paste) [05:04] - Clarified Butter (Ghee): A little (used to lightly pan-sear the steamed chickpea sheet on both sides for an aromatic, roasted flavor before slicing into paneer-like cubes) 2. For the Secret Thickening Gravy Paste [01:28] - Reserved Chickpea Paste: 2 tablespoons (kept inside the blending jar) [01:28] - Green Chilies: 2 to 3 pieces [01:28] - Garlic: 5 to 6 cloves [01:32] - Ginger: ½ inch piece [01:32] - Onions: 2 medium-sized (coarsely ground together with the ingredients above) 3. For the Curry Base & Gravy [01:48] - Cooking Oil: 2 tablespoons [01:48] - Bay Leaf (Tezpatta): 1 piece [01:48] - Cinnamon Stick (Dalchini): 1 small piece [01:48] - Black Cardamom (Badi Elaichi): 1 piece (or 2 green cardamoms) [02:04] - Cloves (Laung): 2 pieces [02:08] - Cumin Seeds (Jeera): ½ teaspoon [02:08] - Carom Seeds (Ajwain): ½ teaspoon (excellent for digesting black chickpeas) [02:48] - Turmeric Powder (Haldi): ½ teaspoon [02:48] - Red Chili Powder: 1 teaspoon [02:48] - Coriander Powder (Dhania Powder): 2 teaspoons [02:48] - Salt: To taste [03:09] - Tomatoes: 2 pieces (coarsely crushed or minced on pulse mode) [03:26] - Water: ½ cup (added initially to keep spices from scorching) [03:37] - Dried Fenugreek Leaves (Kasuri Methi): 1 teaspoon [03:48] - Water: 1 small bowl (placed in the center of the pan to hold up the steaming plate) [04:40] - Hot Water: 1½ to 2 cups (added to dilute the gravy, as the chickpea cubes absorb liquid quickly) 4. For the Final Touch [06:36] - Kitchen King Masala: A little (alternatively Sabji Masala or Garam Masala) [06:41] - Fresh Coriander Leaves: Finely chopped KALE CHANE KI SABJI