Скачать с ютуб Punjabi Tari Waale Chane | Mom's Special Recipe | कुकर वाले तरी वाले चने | Chef Sanjyot Keer в хорошем качестве

Punjabi Tari Waale Chane | Mom's Special Recipe | कुकर वाले तरी वाले चने | Chef Sanjyot Keer

Tari Waale Chane Prep time: 5-10 mins (excluding soaking time) Cooking time: 20-25 mins Serves: 5-6 people Ingredients Boiling Chane •⁠ ⁠BLACK CHICKPEAS | काला चना 1 CUP •⁠ ⁠ONION | प्याज़ 3 NOS. (ROUGHLY CHOPPED) •⁠ ⁠GARLIC | लेहसुन 12-15 NOS. •⁠ ⁠GINGER | अदरक 2 INCH •⁠ ⁠GREEN CHILLI | हरी मिर्च 3 NOS. •⁠ ⁠TOMATO | टमाटर 3 NOS. (ROUGHLY CHOPPED) •⁠ ⁠SALT | नमक TO TASTE •⁠ ⁠BLACK SALT | काला नमक ½ TSP •⁠ ⁠TURMERIC POWDER | हल्दी पाउडर ½ TSP •⁠ ⁠KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP •⁠ ⁠SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP •⁠ ⁠CUMIN POWDER | जीरा पाउडर ½ TSP •⁠ ⁠CORIANDER POWDER | धनिया पाउडर 1 TBSP •⁠ ⁠WATER | पानी AS REQUIRED Tempering •⁠ ⁠GHEE | घी 1-2 TBSP •⁠ ⁠ASAFOETIDA | हींग ¼ TSP •⁠ ⁠HOT WATER | गरम पानी AS REQUIRED •⁠ ⁠SALT | नमक IF REQUIRED •⁠ ⁠GARAM MASALA | गरम मसाला A PINCH •⁠ ⁠ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी का पाउडर A PINCH •⁠ ⁠FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED) Method: •⁠ ⁠Wash & soak the chane in water for 6-7 hours at least or overnight. •⁠ ⁠For the prep, add onion, garlic, ginger & green chilli in a chopper & chop it roughly, you don’t have to make it extremely fine, transfer the onion mixture into a bowl & chop the tomatoes similarly. •⁠ ⁠Discard the water from soaked chane & add them into a pressure cooker along with the onion mixture & tomatoes. •⁠ ⁠Add all the powdered spices & water, add enough water to make the thin gravy, about 2 inches above the surface of the chane. •⁠ ⁠Pressure cook over medium high flame for 3 whistles then set the flame to low & cook for 10 minutes, then switch off the flame & let the cooker depressurize naturally. •⁠ ⁠Once depressurized, open the lid & stir well, check if the chane are cooked, if not then cook over low flame for 5-10 more minutes. •⁠ ⁠Strain the cooked chane using a strainer, the stock can be had as is, you can season it with some chaat masala or spices of your choice and some ghee / butter. •⁠ ⁠Set the same cooker or another stock pot over high flame, add ghee & let it get hot. •⁠ ⁠Add asafoetida & the strained boiled chane, stir well cook over high flame for 4-5 minutes until the onions & tomatoes become homogenous. •⁠ ⁠Further add the stock & stir well, you can add hot water to adjust the consistency, it should be thin for this recipe but you can adjust it according to your preference. •⁠ ⁠Let the gravy come to a boil then let it simmer for 4-5 minutes. •⁠ ⁠Taste & adjust the salt if required & lastly add garam masala, roasted kasuri methi powder & fresh coriander, stir well. •⁠ ⁠Your Home-Style, delicious tari waale chane are ready, serve it hot with rotis & steamed rice. #YFL #SanjyotKeer #TariWaleChane The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA​​​​​​​​​ Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN Intro 0:00 Prep 1:44 Pressure Cooking 3:03 Tempering 5:18 Plating 7:03 Outro 8:09