Classic Sana Biran
 
 
Author:
Serves: 8 - 10
Ingredients
  • 2 cans of chickpeas
  • 2 large onions
  • 1 large potato
  • 2 tbsp ghee
  • 2 tbsp oil
  • 2 - 3 bay leaves
  • 1 tsp minced ginger
  • 1 tsp minced garlic
  • 1 - 1.5 tsp salt (or to your taste)
  • 4 - 5 whole green chillies
  • ½ tsp turmeric
  • 1.5 tsp mixed curry powder (Rajah brand)
  • ½ glass of water (if desired for gravy)
  • coriander for garnishing
Method
  1. Start by peeling and slicing 2 onions. Cut your green chillies in half.
  2. In a wide shallow pan heat 2 tbsp of ghee and 2 tbsp of oil. Once hot add 2 - 3 bay leaves and the 2 sliced onions....
  3. along with 1 tsp minced ginger, 1 tsp minced garlic, 1 - 1.5 tsp salt and 4 - 5 cut green chillies.
  4. Cover the onions and allow to saute for 5 - 8 minutes until translucent. Meanwhile peel and chop the potato into small cubes (sorry I forgot to take a photo). Once the onions are soft add ½ tsp turmeric and 1.5 tsp mixed curry powder. Fry the spices uncovered for a few minutes. If you would like a little gravy to your sana biran, add ½ a glass of water to the onions now.
  5. Rinse and add the cubed potato, cover and allow potatoes to cook for 5 minutes.
  6. Next add the 2 cans of drained chickpeas. Cover and allow this to cook for 10 - 15 minutes over a low flame, stir occasionally. The dish is ready when the potatoes are soft and fully cooked.
  7. Finally check for salt, adjust if necessary and garnish with chopped coriander. Serve with extra green chillies, sliced boiled eggs and lemon wedges! For the perfect accompaniment to this dish, check out my kisuri recipe.
Recipe by www.afeliaskitchen.com at https://www.afeliaskitchen.com/classic-sana-biran/