Side Pannel
Khatte Channe
Ingredients List
- 4 c Cooked chick peas, reserve
- -- the stock
- 1 tb Tamarind paste
- 1/2 c Light vegetable oil
- 1 1/2 c Thinly sliced onions
- 2 ts Minced garlic
- 1/2 ts Turmeric
- 1/2 ts Red pepper
- 1 c Chopped tomatoes
- 1 tb Ginger, grated
- 1 1/4 ts Garam masala
- 1 1/4 ts Ground cumin
Directions
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"
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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