Chana Aloo Sabji (Bengal Gram Potato curry)

Chana Aloo Sabji (Bengal Gram Potato curry) is a very tasty and delicious dish of Bihar and Eastern India. It is so delicious that it substitutes vegetable curry. It is best had with rice but you can have it with roti or Paratha also.

Ingredients:

Chana or Bengal Gram 250 gm, Onion 1 chopped, paste of onion 2 table spoons, garlic 1 tea spoon, ginger 1 tea spoon, 1 tea spoon garam masala powder, Dhaniya (coriander) powder 1 tea spoon, jeera (cumin) powder 1 tea spoon, black pepper powder half spoon, red chili powder 1 tea spoon, turmeric powder 1 tea spoon, Oil 4 table spoon, salt to taste. Boiled Potato 3 numbers cut into small pieces.

Procedure:

First soak the Chana in water for two-four hours to make it soft. Remove the soaked Chana and put it in pressure cooker. Add water to make it fully immersed in water. Heat the cooker on flame till 3 whistles of cooker.

Heat oil in kadai, put 2 pieces of tejpatta and chopped onion and fry till it becomes brown. Add salt, paste of garlic, ginger and onion, haldi powder 1 spoon and other powders except garam masala and cook on medium flame till the spices are cooked. Now add Chana and pieces of boiled Potato and again cook till oil starts oozing out.

Add water to make curry and allow it to boil. Add 1 spoon garam masala and stop when the curry has reached desired thickness. Garnish the curry with green coriander leaves.

The delicious Bihari dish, Chana Aloo Sabji (Bengal Gram Potato curry) is now ready to serve and can be had with rice, roti or Paratha.

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Besan Sabji

Besan Sabji is a very tasty and delicious dish of Bihar. Besan is powder made by grinding Bengal gram. Bengal gram is a rich source of protein. It is best had with rice but you can have it with roti or Paratha also.

Ingredients:                 

Besan powder 250 gm, Onion 1 chopped, paste of onion 2 table spoons, garlic 1 tea spoon, ginger 1 tea spoon, tomato 1 piece,1 tea spoon garam masala powder, Dhaniya (coriander) powder 1 tea spoon, jeera (cumin) powder 1 tea spoon, black pepper powder half spoon, red chili powder 1 tea spoon, turmeric powder 1 tea spoon, Oil 4 table spoon, salt to taste.

Procedure:

There are two styles in which this dish is made. In one small parallelogram shaped cakes are made of besan and in another small round disks are made. Later these cakes or discs are added to curry.

Cake style: Take besan powder in a deep bowl and add chili powder, salt and turmeric powder to it and mix well. Put the mixture in a kadai and add water to make a thin solution. Now heat the solution and keep stirring till the solution turns into a paste. Spread this paste in a steel thali and allow it to cool. Now cut the paste into parallelogram shaped pieces. Fry these pieces in edible oil till they become light brown.

Disc Style: Take besan powder in a deep bowl and add chili powder, salt and turmeric powder to it and mix well. Knead this mixture adding water. Now make small round bars of about one centimeter thickness. Boil these bars in water, then remove them from water, keep them in a thali and allow it to cool. Now cut the bars into small disc shaped pieces. Fry these pieces in edible oil till they become light brown.

Heat oil in kadai, put 2 pieces of tejpatta (bay leaf) and chopped onion and fry till it becomes brown. Add salt, paste of garlic, ginger and onion, haldi (turmeric) powder 1 spoon and other powders, garam masala, tomato paste and cook on medium flame till the spices are cooked. Add water to make curry and allow it to boil. Now add besan pieces (disc or parallelogram shaped) and allow it to boil.

 Stop when the curry has reached desired thickness. Garnish the curry with green coriander leaves.

The delicious Bihari dish, Besan Sabji is now ready to serve and can be had with rice, roti or Paratha.

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