Category: Vegetarian
Rating: 3.00
Servings: 6


Ingredients


4 cup cooked chick peas, reserve - the st; ock
1 tablespoon tamarind paste
1/2 cup light vegetable oil
1 1/2 cup thinly sliced onions
2 teaspoon minced garlic
1/2 teaspoon turmeric
1/2 teaspoon red pepper
1 cup chopped tomatoes
1 tablespoon ginger, grated
1 1/4 teaspoon garam masala
1 1/4 teaspoon ground cumin

Directions: How to Cook Khatte Channe


Heat oil in a large pot over medium heat & fry the onions for 20 minutes, stirring constantly to prevent burning. Add garlic & cook for 2 minutes. Add turmeric & pepper. Stir rapidly for a moment, then add the tomatoes & ginger. Cook for about 5 minutes (the fat should be separating from the gravy).

Add tamarind & about 1 cup of the chick pea stock. Cover & simmer gently for 15 minutes. Add chick peas, garam masala & cumin. Cook for 10 minutes. Check for salt. Serve garnished with onion slices & shredded green chilies. Serve with Poori.

Julie Sahni, "Classic Indian Cooking"


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Related recipes:
Curried Chickpeas (Kabli Chana)
Spiced Zucchini And Peas In Tomato Sauce (Torai
Gotsu
Dilled "Chilled" Carrots (Sonf Gazar Subji)
Dahl Palak (Spinach And Split Peas)


Recent comments and reviews for this recipe:

Cekteance-tool writes:

Takk fyrir ahugaverd blog


Posted on 20 Jan 2010, 07:19 ET

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