KHATTE CHANNE

[Guest guest]

Recipe Name: KHATTE CHANNE

Servings: 6

Comments:

 

4 Cup(s) Cooked chick peas, reserve

-- the stock

1 Tablespoon(s) Tamarind paste

1/2 Cup(s) Light vegetable oil

1 1/2 Cup(s) Thinly sliced onions

2 Teaspoon(s) Minced garlic

1/2 Teaspoon(s) Turmeric

1/2 Teaspoon(s) Red pepper

1 Cup(s) Chopped tomatoes

1 Tablespoon(s) Ginger, grated

1 1/4 Teaspoon(s) Garam masala

1 1/4 Teaspoon(s) Ground cumin

 

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

 

 

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

_______________

MSN Photos is the easiest way to share and print your photos:

http://photos.msn.com/support/worldwide.aspx