Comments on: Kala Channa Subzi (Bengal Gram Subzi)

By: Rohini

Rohini — Mon, 25 Nov 2013 12:48:44 +0000

I followed the recipe to the letter, except I did not simmer it for 45 mins. I switched off the cooker after 4-5 whistles. It turned out great! thanks.

By: Bibhu

Bibhu — Thu, 06 Jun 2013 05:46:11 +0000

I like presentation very much and both of u have pleasing personna which intacts me to give attention towards cooking and what both of of you are saying.And thanks a lot for this receipe.

By: hetal

hetal — Thu, 09 May 2013 20:52:14 +0000

In reply to gowri. Hi Gowri, There really is no silly question, especially if you are a beginner. We have been in the kitchen a LONG time so we are able to mince ginger/garlic/green chilies, etc very finely using just a chef's knife. When we have to mince a big quantity, we use a wet/dry grinder and just pulse it so that it does not become paste. Even choppers like the Ninja works well for big quantities.

By: gowri

gowri — Thu, 09 May 2013 13:55:52 +0000

Hi girls,

Thanks for posting such a nice dish. I always wonder how do you chop green chillies,ginger ,garlic or onions to such a small pieces. Do you use any chopper ? Please let me know ..i know this sounds silly..but am a beginner..so just want to ask you.

thank you

By: Asiancatering

Asiancatering — Sun, 31 Mar 2013 01:54:36 +0000

Add in the dry spices â€“ Garam Masala, Red Chili Powder, Coriander Powder, Cumin Powder and Chat Masala.