Black Chickpeas Gravy | Kala Chana gravy recipe | Kondakadali gravy recipe | #simpleandyummyrecipes

Black Chana gravy / Kala Chana is mildly spiced Black chickpeas curry cooked in onion-tomato-based gravy and with some spices. This gravy can be served with plain rice, dosa, idli, chapati, ghee rice, etc. Most Indian households cook this black chana often since they are healthy, protein-packed and it tastes delicious.

Scroll down for the stepwise and video recipe

This whole gram should be soaked overnight in water or for a minimum of 5 -7 hrs. Then the soaked chickpeas are boiled and can be used in whatever way you want.

Try my method of making this black chana gravy as it tastes like mutton gravy. It's very easy to prepare and tastes delicious too. It is an excellent source of protein. Try to add these black chickpeas to your diet like in curries, stir-fries, poriyal, sundal, or even in salads.

Preparation time: 20 mins

Cooking time: 25 mins

Serves: 2

Ingredients:

• Boiled Black Chickpeas - 1 cup
• 2- Tomatoes, pureed
• 1 tsp Chili powder
• 1 ½ tsp Coriander powder
• ¼ tsp Turmeric powder
• Salt to taste
• few Coriander leaves
• 1 tbsp Oil

Spices

• 1 Cinnamon stick
• 2 Cloves
• ¼ tsp Cumin seeds
• ¼ tsp Fennel seeds
• ¼ sp Pepper
• little Fenugreek seeds
• little Stone flower

To Make paste

• 8 - Shallots
• 4 - Garlic cloves
• 2 small Ginger pieces
• few Curry leaves
• spice ground powder ( ingredients listed above )

Method:

• Dry roast the mentioned spices listed above in a wok / kadai. Roast for about 2 mins on low heat. Cool and grind to a fine powder.

• To the ground powder add shallots, ginger, garlic, and curry leaves and grind to a fine paste by adding little water. Keep aside.

• Heat oil in a kadai, when hot add the ground paste and cook for 5 minutes on medium heat until the oil separates.

• Then add chili powder, coriander powder, turmeric powder, a little salt, and 2 tbsp water. Mix well and cook till the raw smell goes off on medium heat.

• After that open the lid and give a good mix. Next, add the pureed tomatoes, and ¼ cup of water to it, and mix well. Cover and cook for 7 -8 mins on medium heat till the oil separates.

• Then add the boiled chickpeas, required salt, curry leaves, and 1 cup of water. Mix well and cook till the gravy becomes thick on medium heat.

• Finally, add some chopped coriander leaves and switch off the heat.

Stepwise pictures of how to make black chickpeas gravy

Dry roast the spices in a wok / kadai. Roast for about 2 mins on low heat. Cool and grind to a fine powder.

To the ground powder add shallots, ginger, garlic, and curry leaves and grind to a fine paste by adding little water. Keep aside.

Heat oil in a kadai, when hot add the ground paste and cook for 5 minutes on medium heat until the oil separates.

Then add chili powder, coriander powder, turmeric powder, a little salt, and 2 tbsp water. Mix well and cook till the raw smell goes off on medium heat.

After that open the lid and give a good mix. Next, add the pureed tomatoes, and ¼ cup of water to it, and mix well. Cover and cook for 7 -8 mins on medium heat till the oil separates.

Then add the boiled chickpeas, required salt, curry leaves, and 1 cup of water. Mix well and cook till the gravy becomes thick on medium heat. Finally, add some chopped coriander leaves and switch off the heat.

Watch the Video recipe here

Creamy Paneer Lababdar ( Restaurant style ) | Paneer Gravy Recipe | Paneer Lababdar recipe | #simpleandyummyrecipes

The Restaurant-style Paneer Lababdar - a North Indian gravy recipe where grated paneer and paneer cubes are simmered in a rich creamy onion tomato gravy. It is a popular paneer gravy recipe and can be found on the menu of many Indian restaurants. Make this restaurant-style side dish paneer gravy at home using my simple and easy method.

Here are some more paneer recipes

• Easy Paneer curry in 15 mins
• Paneer Butter Masala
• Paneer Hyderabadi
• Paneer Omelette
• Dhaba style Paneer masala
• Kadai Paneer
• Paneer Fingers
• Schezwan Paneer

Preparation time:

Cooking time:

Serves: 2

Ingredients

• 1 tbsp Oil
• 1 tbsp Butter
• 1 - Cinnamon stick
• 3 - Cloves
• 2 - Cardamon
• 1 tbsp - Ginger, julienned
• 1 ½ cups of Water
• 100 gms, Paneer cubed
• 100 gms grated paneer
• ½ tsp Garam masala
• ½ tsp Kasturi Methi
• 1 tbsp Fresh Cream

To Make Paste

• 1 tbsp oil
• ¼ - tsp Cumin seeds
• ¼ - tsp Pepper
• 1 - Onion, chopped
• 1 - Green Chili
• 2 - Tomatoes, chopped
• 2 - dry Red chili
• ½ cup water

Method:

• Heat 1 tbsp oil in a wide pan. When hot add cumin seeds and pepper. Saute for a few seconds.

• Next add onion, green chili, ginger, and garlic. Saute till onion turn translucent.

• Next add the chopped tomatoes, dry red chili, cashew nuts, and little salt. Saute for 3 mins on medium heat.

• Then add 1/2 cup of water and mix well. Cover and cook for 5mins on medium heat. After 5 mins open the lid and give a mix. Cool and grind to a smooth paste.

• Heat 1 tbsp oil and 1 tbsp butter in a wide pan. Next add cinnamon, cloves, cardamom, and ginger, and saute for a minute.

• Add the ground paste and 1 1/2 cups of water and mix well. Then cover and cook for 10 mins on medium heat. After 10 mins open the lid and give a mix.

• Next grate 100 gms of paneer and 100 gms of paneer pieces and salt to it. Mix gently to combine.

• Cook for another 3 minutes on medium heat. Then add garam masala, dry fenugreek leaves, and a pinch of sugar and mix well. Cook for another 2 minutes on medium heat.

• Next, add coriander leaves and fresh cream and mix well. Switch off the flame and serve hot with chapati or roti.

stepwise pictures of how to make paneer lababdar recipe

Heat 1 tbsp oil in a wide pan. When hot add cumin seeds and pepper. Saute for a few seconds.

Next add onion, green chili, ginger, and garlic. Saute till onion turn translucent.

Next add the chopped tomatoes, dry red chili, cashew nuts, and little salt. Saute for 3 mins on medium heat.

Then add 1/2 cup of water and mix well. Cover and cook for 5mins on medium heat.

After 5 mins open the lid and give a mix. Cool and grind to a smooth paste.

To make gravy

Heat 1 tbsp oil and 1 tbsp butter in a wide pan. Next add cinnamon, cloves, cardamom, and ginger, and saute for a minute.

Add the ground paste and 1 1/2 cups of water and mix well. Then cover and cook for 10 mins on medium heat. After 10 mins open the lid and give a mix.

Next grate 100 gms of paneer and 100 gms of paneer pieces and salt to it. Mix gently to combine. Cook for another 3 minutes on medium heat.

Then add garam masala, dry fenugreek leaves, and a pinch of sugar and mix well. Cook for another 2 minutes on medium heat.

Next, add coriander leaves, and fresh cream and mix well. Switch off the flame and serve hot with chapati or roti.

Watch the Video recipe here 👇

Healthy Cooking | Carrot Fenugreek leaves stir-fry | Gajar Methi Sabzi | Carrot Methi Poriyal | Carrot Vendayakeerai poriyal | Carrot recipes | #simpleandyummyrecipes

Are you looking for a healthy side dish for rice and roti? Then this recipe is a unique side dish that has a perfect blend of sweet, spice, and bitter. Carrot Fenugreek leaves stir-fry is a simple Indian side dish/sabzi recipe made using carrots and fresh fenugreek leaves. It is a winter recipe where red carrots and fenugreek leaves are in season. But I made it using regular orange carrots.

Check for Stepwise pictures and Video recipe below

For more carrot recipes click the links below

• Carrot and Spinach rice
• Low-fat Carrot cake
• Carrot and Orange juice
• Carrot halwa
• Roasted Pumpkin and Carrot soup
• Carrot raitha

Preparation time: 10 mins Cooking time: 20 mins Serves: 2

Ingredients

• 300 gms - Carrot, cut into bite-sized pieces
• 1 bunch Fenugreek leaves, cleaned, stem removed, chopped
• 1 - Onion, chopped
• 1 tsp - Red chili powder
• 1 tsp - Coriander powder
• ¼ cup of Water
• Salt as required
• 1 tbsp - Oil

Method:

• Separate the fenugreek leaves ( methi ) from its stem and wash them. Drain well, chop, and keep aside. Peel wash and cut the carrots into bite-sized pieces and keep aside.

• Heat oil in a kadai/wok, when hot add cumin seeds and allow it to turn brown. Then add asafoetida and give a stir.

• Next, add the chopped onions and saute till the onions turn soft and translucent on medium heat.

• Then add the spice powders and salt. Stir well until fragrant, say about 2 mins on low heat.

• Add the chopped carrots and mix well to combine.

• Add ¼ cup of water and mix well. Cover and cook the carrots for 10 mins on medium heat.

• After 10 minutes open the lid and give it a stir. Now the carrots are ¾th cooked.

• Next, add the fenugreek leaves and mix well to combine.

• Cook on medium heat for about 10 mins by constantly stirring and sauteing.

• Serve it with rice or roti.

stepwise pictures of how to make carrot fenugreek stirfry

Heat oil in a kadai/wok, when hot add cumin seeds and allow it to turn brown. Then add asafoetida and give a stir.

Next, add the chopped onions and saute till the onions turn soft and translucent on medium heat.

Then add the spice powders and salt. Stir well until fragrant, say about 2 mins on low heat.

Add the chopped carrots and mix well to combine.

Add 1/4 cup of water to the carrots and mix well. Cover and cook the carrots for 10 mins on medium heat.

After 10 minutes open the lid and give it a stir. Now the carrots are ¾th cooked.

Next, add the fenugreek leaves. Mix well to combine. Cook on medium heat for about 10 mins by constantly stirring and sauteing. Serve it with rice or roti.

Watch the Video recipe here

Tomato Rice recipe | One pot Tomato Rice Recipe using pressure cooker | Variety Rice reipes | Thakkali Sadham | Tomato Rice in cooker | Simple and Yummy Recipes | #simpleandyummyrecipes

Learn how to make one pot pressure cooker tomato rice for quick lunch or dinner. If you are looking for a quick recipe then try this simple tomato rice recipe. This pressure-cooker tomato rice comes in handy for busy mornings. Serve it with raita or papad. I love to make one-pot rice recipes often. It requires only one pot leaving very little cleanup. 

Check for Stepwise pictures and Video recipe below

I usually make this tomato rice early in the morning and pack it in the hot box and let it stay warm until lunch so that the flavors seep in when the rice is rested and also when kept in the hot box. I usually follow this method for all one-pot rice recipes, especially biryani.

In Tamil, we call this thakkali sadham. It is a very popular recipe from Tamilnadu cuisine. Thakkali means tomato and sadham means rice. This tomato rice can be made in a pressure cooker, instant pot, electric cooker, or even in a regular pot.

For more one pot recipes 👈 click here

• Quick Vegetable Biryani in cooker
• Minced Chicken curry in Cooker
• Potata and peas gravy in pressure cooker
• Pressure cooker Chicken Biryani
• Egg Biryani in pressure cooker

Preparation time: 5 mins

Cooking time: 15 mins

Serves: 2

Ingredients:

• Onion -1, chopped
• Tomato - 3 nos., chopped                   
• Ginger Garlic paste - 1tbsp 
• Red Chili powder - 1 tsp
• Turmeric powder - ¼  tsp
• Garam masala - 1 tsp
• Cinnamon stick -1
• Cloves - 4 to5 nos
• Fennel seeds - 1 tsp
• Green Chilli -1, slit
• few Coriander leaves
• Rice - 1 Cup
• Oil - 2 tbsp
• Salt as required

Method:

• Wash and soak the rice in water for 15 mins. Keep aside.

• Meanwhile heat oil in a pressure cooker, when hot add cinnamon sticks, cloves, and fennel seeds. Next, add green chili and chopped onion and saute for 2 mins on medium heat.

• Add ginger garlic paste and saute till onion becomes light golden brown.

• Then add the chopped tomatoes, spice powders, and little salt. Mix well and saute till the tomatoes become soft and mushy.

• Drain the water from the rice and add it to the pressure cooker. Mix well and stir fry the mixture for 3 - 4 mins on medium flame.

• Next, add 2 cups of water and the required salt. Mix well and bring it to a boil.

• Finally, add some coriander leaves and close the pressure cooker with the lid and place the whistle.

• Pressure cook for 3 whistles and switch off the flame. Allow the pressure to settle down and then open the lid. Mix gently and serve hot.

stepwise pictures of how to make tomato rice in the cooker

Wash and soak the rice in water for 15 mins. Keep aside.

Heat oil in a pressure cooker, when hot add cinnamon sticks, cloves, and fennel seeds. Next, add green chili and chopped onion.

saute for 2 mins until it turns translucent.

Add ginger garlic paste and saute till onion becomes light golden brown.

Then add the chopped tomatoes, spice powders, and little salt. Mix well and saute till the tomatoes become soft and mushy.

Drain the water from the rice and add it to the pressure cooker. Mix well and stir fry the mixture for 3 - 4 mins on medium flame.

Next, add 2 cups of water and the required salt. Mix well and bring it to a boil.

Finally, add some coriander leaves and close the pressure cooker with the lid and place the whistle.

Pressure cook for 3 whistles and switch off the flame. Allow the pressure to settle down and then open the lid. Mix gently and serve hot.

Watch the Video Recipe here👇

Fresh Pigeon peas gravy | Thuvarai Kuzhambhu | Onepot Cooking | Pigeon peas gravy| Simple and Yummy Recipes | Fresh Pigeon peas curry

Fresh pigeon peas are a winter vegetable available only during the cooler months. Many varieties of beans and legumes are harvested and flood the markets during winter. These fresh pigeon peas are one such winter produce along with field beans, green peas, etc., These are the same legume that is dried, and split and this legume (dal) is used in the everyday kitchen to make sambar. This vegetable is very famous in the Karnataka region. You can most likely find these pigeon peas at the local markets during the winter season.

Fresh green pigeon peas gravy is a healthy high protein gravy recipe and it will be a great side dish for rice or any Indian flatbread. It's a one-pot meal prepared during winter. I made this recipe using the pressure cooker.

No fresh pigeon peas need to be soaked. However, if you are using dried ones then they need to be soaked for 5 to 6 hours before cooking them. But for this recipe, fresh pigeon peas taste very good when compared to dried ones.

For more gravy recipes click here 👇

• Cowpeas | Lobia gravy - Thattapayir Kuzhambhu
• Field beans gravy | Avaraikottai Kuzhambhu
• Kongunadu style selavu aracha Kuzhambhu
• Ennai Kathirikai kuzhambhu
• South India style Chickpeas gravy

how to make fresh pigeon peas curry / gravy

Ingredients:

To grind :

• ¼ cup grated Coconut
• 5 Shallots
• 1 Green Chili
• 1 tsp Fennel seeds
• ½ tsp Poppy seeds ( optional )
• few Curry leaves

Ingredients:

• 250gms Fresh Pigeon Peas, deshelled
• 1 Onion, chopped
• 2 Tomatoes, chopped
• ½ tbsp Ginger garlic paste
• ½ tbsp Coriander powder
• 1 tsp Red Chili powder
• ¼ tsp Turmeric powder
• 1 tsp Mustard seeds
• 1 Dry Red Chili
• Salt as required
• Coriander leaves  few           
• 1 tbsp Oil

Method:

• Deshell the fresh pigeon peas. Wash and keep aside.

• Grind all the ingredients to a very fine paste with little water mentioned under " to grind ". keep aside.
  

• Heat 1 tbsp oil in a pressure cooker, when hot add mustard seeds and allow it to splutter.

• Next, add the chopped onions, dry red chili, and a few curry leaves. Saute till the onion become golden brown on medium heat.

• Then add the tomatoes, little salt, and ginger garlic paste. Saute till the tomatoes become soft and mushy on medium heat.

• Next add the spice powders, and ¼ cup of water and mix well. Cook on medium heat till the oil separates.
  

• Then add the fresh pigeon peas, ground paste ¼ cup of water, and, salt as required. Mix well and bring it to a boil.
  

• Cover the pressure cooker with the lid and place the whistle. Cook for 2 whistles on medium heat and switch off the flame.

• When the pressure goes down open the lid and add some chopped coriander leaves and serve hot with rice. If the gravy is too thin simmer for a few mins and then serve.

step by step pics of how to make fresh pigeon peas curry / gravy

Deshell the fresh pigeon peas. Wash and keep aside.

Grind all the ingredients to a very fine paste with little water mentioned under " to grind ". keep aside.

Heat 1 tbsp oil in a pressure cooker, when hot add mustard seeds and allow it to splutter.

Next, add the chopped onions, dry red chili, and a few curry leaves. Saute till the onion become golden brown on medium heat.

Then add the tomatoes, little salt, and ginger garlic paste. Saute till the tomatoes become soft and mushy on medium heat.

Next add the spice powders, and ¼ cup of water and mix well. Cook on medium heat till the oil separates.

Then add the fresh pigeon peas, ground paste ¼ cup of water, and, salt as required. Mix well and bring it to a boil.

Cover the pressure cooker with the lid and place the whistle. Cook for 2 whistles on medium heat and switch off the flame. When the pressure goes down open the lid and add some chopped coriander leaves and serve hot with rice.

 Watch the video recipe here 👇