Besan ki sabji

Name: Besan ki sabji
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: en
Ingredients: For besan squares; 1 cup besan; 1.5 cup water; 1/8 tsp kasoori methi ( dried fenugreek leaves); 1/8 tsp turmeric powder; 1/8 tsp ajwain (carom seeds) (optional); 1/8 tsp red chilli powder; 2 pinches of garlic; 1/2 tsp salt; 1 tbsp oil; For Gravy; 3/4 cup onion ground with 1/2 cup cilantro leaves and stem; 1 tbsp ginger and garlic paste; 3/4 cup cauliflower stalks (optional); 1/2 tsp turmeric powder; 2 tomatoes, blend or use 1/4 cup tomato paste; 1 tsp red chilli powder; salt to taste; 1/4 cup canola oil; 3 cups water, more if required

Main Dish

4 servings

20 min

Very Easy

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a tasty and rustic curry prepared from chana daal flour

Ingredients

Number of serving: 4

For besan squares

1 cup besan

1.5 cup water

1/8 tsp kasoori methi ( dried fenugreek leaves)

1/8 tsp turmeric powder

1/8 tsp ajwain (carom seeds) (optional)

1/8 tsp red chilli powder

2 pinches of garlic

1/2 tsp salt

1 tbsp oil

For Gravy

3/4 cup onion ground with 1/2 cup cilantro leaves and stem

1 tbsp ginger and garlic paste

3/4 cup cauliflower stalks (optional)

1/2 tsp turmeric powder

2 tomatoes, blend or use 1/4 cup tomato paste

1 tsp red chilli powder

salt to taste

1/4 cup canola oil

3 cups water, more if required

Preparation

Line a cookie sheet with foil, grease, set aside.
Combine dry ingredients of besan squares in a bowl.
Heat oil in pan on medium. Pour the besan flour paste slowly in a stream and stir continuously so that there are no lumps in it.
It will thicken and eventually steam but does not need to boil.
Cook and keep stirring until the mixture turns thick about 4-5 minutes.
Dump it on greased cookie tray. With wet hands or spatula pat the dough to make it flat about 3/4" thickness.
Let it set for 10-15 minutes, cut into squares.
Heat 1/4 cup oil in a pan. Shallow fry the squares in batches of 7-8 until slightly golden. Remove on paper towel.
In the leftover oil add ground onion, fry for a minute
Add ginger garlic paste and fry till it gets golden brown.
Throw in turmeric, red chilli powder and tomato puree and mix well.
Keep cooking add a tbsp of water if the masala is sticking at the bottom.
Pour in water and gobhi stalks. Bring it to boil.
Reduce heat, cook covered for 5 minutes. Slide in besan squares. Cook for another 1 minute and it is done.
Serve hot with paratha or chapatti.