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| Home -> [Central Asian, Entrees, Indian, Vegetarian] -> [Khatte channe Recipe] |
Khatte channe
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Central Asian, Entrees, Indian, Vegetarian |
Rating: |
0 |
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Ingredients:
| 4
| cup | Cooked chick peas, reserve | | | -- the stock | | 1
| tbsp | Tamarind paste | | 1/2
| cup | Light vegetable oil | | 1 1/2
| cup | Thinly sliced onions | | 2
| tsp | Minced garlic | | 1/2
| tsp | Turmeric | | 1/2
| tsp | Red pepper | | 1
| cup | Chopped tomatoes | | 1
| tbsp | Ginger, grated | | 1 1/4
| tsp | Garam masala | | 1 1/4
| tsp | Ground cumin |
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Procedures:
| 1 | Heat oil in a large pot over medium heat & fry the onions for 20 minutes, stirring constantly to prevent burning. | | 2 | Add garlic & cook for 2 minutes. | | 3 | Add turmeric & pepper. | | 4 | Stir rapidly for a moment, then add the tomatoes & ginger. | | 5 | Cook for about 5 minutes (the fat should be separating from the gravy). | | 6 | Add tamarind & about 1 cup of the chick pea stock. | | 7 | Cover & simmer gently for 15 minutes. | | 8 | Add chick peas, garam masala & cumin. | | 9 | Cook for 10 minutes. | | 10 | Check for salt. | | 11 | Serve garnished with onion slices & shredded green chilies. | | 12 | Serve with poori. | | 13 | Julie sahni, "classic indian cooking |
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