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Aloo Channa Ki Subzi, Parwal aur Nariyal Ki Subzi & Saim ( broad beans ) Ki Subzi

Posted Mar 16 2010 4:00am

Aloo Channa Ki Subzi


Black gram (soaked) - 1.5 cups 

Water - 1.5 litres 

Potato (big, cut into 1-inch cubes) - 1

Mustard oil - 1 cup
Onion (medium size) - 2 

Ginger garlic paste - 1 tablespoon

For tadka: 

Cumin - half teaspoon

Whole Spices:

Bay leaf - 2

Cloves - 4

Black cardamom - 1

Green cardamom - 2 

Cinnamon - 1-inch thin strip

Powdered Masala:

Turmeric powder - half teaspoon

Cumin powder - 1 teaspoon

Coriander powder - 1 teaspoon

Red chilly powder - 1 teaspoon
Garam masala powder - 1 teaspoon
Salt to taste

Ghee - 1 tablespoon


Pressure cook black gram with one-teaspoon salt in water for 15 minutes. It must not get so tender that it breaks.

Deep fry potato cubes till light golden brown in colour.

Heat oil in a pan and add tadka ingredients. When cumin begins to splutter, add onion and sauté till translucent. Add ginger garlic paste and sauté.

Then put all the powdered masalas except garam masala powder. Add the fried potatoes, one teaspoon salt and sauté for 5 minutes. Then cook it covered on low flame till potato gets tender.

Place boiled black gram. Increase the flame to high, add garam masala powder, and cook for 5 minutes. Add ghee and put off the flame. Adjust seasonings.

Parwal aur Nariyal Ki Subzi


Parwal - 500 g

Coconut (grated) - 1 tablespoon

Coriander leaves (chopped) - 1 tablespoon

Oil - 3 tablespoon

Mustard seed - 1/2 teaspoon

Salt to taste


Wash the parwal thoroughly, and scrub it with a knife to lightly remove only the upper hard part of the skin. Cut off its ends and wash it again. Chop the parwal into very small cubes.

Heat oil in a pan and add mustard seeds. When the mustard start to splutter, add the parwal and sauté for two minutes over medium heat after which add salt. Cover the pan and cook on slow flame for 5 minutes.

Keep it covered till the parwal gets completely tender and starts to leave oil on the sides of pan. Put off the flame. Put the grated coconut over the subzi.

Saim (broad beans) Ki Subzi


Broad beans - 500 g

Oil - 4 tablespoon
Panchforan seeds - half teaspoon
Bayleaf - 2

Dried red chilli - 1

Turmeric powder - quarter teaspoon

Red chilli powder - half teaspoon

Mustard paste - 2 tablespoon

Coriander (finely chopped) - 2 teaspoon

Salt to taste


String the broad beans and cut into small pieces.

Heat oil in a pan, add panchforan seeds, bay leaf and dried red chilli to it. Just when panchforan starts to splutter, add beans.

Sauté for 2 minutes and add red chilli powder, mustard paste and turmeric to it. Cover and cook on slow flame for 5 minutes.

Add salt and tomato, sauté for sometime and cover it again. Keep it covered till the beans become tender and starts to leave oil. Serve hot garnished with freshly chopped coriander.

Panchforan includes the following: Mustard seeds, methi seeds, fenugreek seeds, onion seeds.

Recipe & Photo Credit - The Hindu

Photo Credit - Curries 'n' Chutneys
G11, Wellington Estate,
Commander - in- Chief Road,
Opposite Ethiraj College,
Egmore, Chennai
Tel # 42145795


Shirdi Quick Bites
Shop No.728, Prince Arcade,
22A, Cathedral Road,
Tel # 28112566
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