Chanay Ka Shorba (Balti Chick-peas )
Chanay Ka Shorba (Balti Chick-peas )

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, chanay ka shorba (balti chick-peas ). It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Curly Kale And Chick Pea Balti. Lahore Murgh Cholay (Chicken with Chickpeas), Qeemay Kay Samosay and Chanay Ki Daal Kay Samosay. Leading source of Chana Shorba recipes

Chanay Ka Shorba (Balti Chick-peas ) is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Chanay Ka Shorba (Balti Chick-peas ) is something which I have loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can have chanay ka shorba (balti chick-peas ) using 12 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Chanay Ka Shorba (Balti Chick-peas ):
  1. Take 4 oz oil
  2. Prepare 4 oz grated onion
  3. Take 1/2 tsp fresh ground ginger root
  4. Make ready 1/2 tsp ground fresh garlic
  5. Get 4 oz fresh tomatoes finely chopped
  6. Make ready 12 oz cooked chick peas
  7. Make ready 1/2 tsp salt
  8. Take 1/2 tsp red chili powder
  9. Make ready 1 pinch of ground turmeric
  10. Take 1 pints water
  11. Take 2 tbsp coriander
  12. Prepare 1 tsp garam masala

Kala chana curry is mostly served with rice and we can eat with. Kala Chana Curry I Kalay Chanay Ka Salan I How To Make Black Chickpeas Curry By Cook With Shaheen. Moong Dal Ka Shorba Recipe In Urdu. Urdu cooking recipe of Chanay Ki Daal Aur Tarbooz K Chilkay, learn easy method to make it, This recipe has all the ingredients of it, with easy step by step instructions and methods to make it and cook it.

Steps to make Chanay Ka Shorba (Balti Chick-peas ):
  1. in a deep pan add oil cook onions 5 minutes until golden brown, add garlic, ginger, and tomato simmer covered 10-15 minutes on low heat until oil seperates and mixture turns to a pulp
  2. add cooked chick peas , salt, red chilies, and turmeric stir well. add 6 tablespoon of boiling water and simmer on low heat 5-7 minutes or until excessive liquid evaporates and there is a thick gravy. at this point this could be served as a masala curry
  3. here you can add water here and make a runny curry you can increase or decrease water to your liking
  4. add garam masala and coriander cover remove from heat let sit for 5 minutes serve with rice
  5. recipe from "Favorite Balti and Indian recipes" cookbook

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