Restaurant style Anday chanay (eggs and chickpea curry)

Name: Restaurant style Anday chanay (eggs and chickpea curry)
Cuisine: Pakistani
Ingredients: 1 tin chanay /boiled; 1 pyaz chopped; 1 tsp ginger and garlic paste; 1 timater chopped; 2 green chillies chopped; 1 tsp salt; 1/2 tsp white zeera; 1 tsp paprika powder; 1 tbsp curry powder; 1 tsp chat masala; 1 tsp garam masala powder; Fresh hara dhania chopped; 2 eggs boiled hard; 1/2 cup oil; 2 tbsp daal masoor soaked; 1 tea bag

Rehana Wasim @Rehanas_kitchen

Dha Phase4 Katachi Pakistan

#ambassador
I like all kind of chana dishes, cholay pulao /biryani /chicken cholay/ chat / chickpea fateh salad/chikar cholay/anday cholay. Kuch meatless banana tha aur chanay ka tin bhi rakha tha to socha yeh bana lun jhut put.

Rehana Wasim @Rehanas_kitchen

Dha Phase4 Katachi Pakistan

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Ingredients

1 tinchanay /boiled
1pyaz chopped
1 tspginger and garlic paste
1timater chopped
2green chillies chopped
1 tspsalt
1/2 tspwhite zeera
1 tsppaprika powder
1 tbspcurry powder
1 tspchat masala
1 tspgaram masala powder
Fresh hara dhania chopped
2eggs boiled hard
1/2 cupoil
2 tbspdaal masoor soaked
1tea bag

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Steps

1

Pyaz aur Timater, hari mirchon ko chop kar lein, chanay ko chan lein. Daal ko soak karen
2

Oil garam karen pyaz dalen, hari mirchen aur zeera add karen, jab golden ho jae pyaz to timater dalen, cook karen phir paprika powder, curry powder dalen thora pani daal ke bhun lein masala achi tarha.
3

Jab timater gal jaen phir boiled chanay aur daal dalen mix karen, ab garam pani daal ke cook karen low flame pe cover kar ke.
4

Chano ka pani bhi add karen, jab daal gal jae to aik tea bag dalen aur cook karen low flame pe. Jab sub chezen gal jaen to kuch Chano ko mesh kar dein (kuchal) namak dalen.
5

Note :tea bag se color dark aata hay jesay resturant kayhote hain magar thori der bad nikal den tea bag jab colour aa jae chano ma.
6

Taste karen, add karen garam masala, green chillies aur dhania.
7

Bohat mazedar dish ready hay, enjoy karen naan ke sath.

Tips

1-Oil jab uper aa jae bhunay kay bad to utar len aur rakh len , kun kay chanay oil absorbed kar letay hain .Jab salan ready ho jae to use oil (tarri)ko garam kar ke dish ke uper dalen.

2- For more flavour you can add 1 spoon of packet chana masala.

3-Dont keep tea bag for too long in gravy while cooking it can give bitterness.

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