Kale chane recipe Ingredients
Rase Wale Kale Chane.
.
1/2 cup Kale chane soaked overnight
1 onion finely chopped
1 tomato finely chopped or 3 tbsp tomato puree
1 tbsp ginger & garlic paste
Haldi, chili pwd, jeera pwd, garam masala, amchur pwd (as per taste,
you know the drill)
2 tbsp ghee (can reduce or substitute with oil as per calorie constraints)
1/2 tsp jeera, 1" cinnamon, 1 black cardamom, 1 bay leaf, a pinch
hing
.
Pressure cook the soaked chane. You need to cook this for a long
time, do not worry, however long you cook them they never lose their
shape, they always hold the identity that mother nature gave them.
I cook for 30 minutes in the pressure cooker.
Heat ghee, add jeera, hing, cinnamon, black cardamom, bay leaf &
hing. (It's ok if you do not have all the spices, just jeera is fine
too, as I mentioned before these pearls of nutrition are great as
is).
Add onion, ginger/garlic paste and saute till brown. Add tomato, haldi
powder, jeera powder, salt, amchur, garam masala & cook well.
I do not put all the spice powders all the time, play with the spices
you like and create your own spice mix. Add boiled chane with the
water it is boiled in and simmer for a few minutes. Garnish with coriander
leaves.
Serve with rice or roti.
Your Kale chane recipe is ready now
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