Kabuli Channa

13 ingredients
11 steps

Ingredients

  • 1 (15 ounce) can chickpeas, cooked,drained and washed
  • 1 tablespoon ghee
  • 1 teaspoon mustard seeds
  • 1 onion, chopped fine
  • 4 cloves garlic, chopped
  • 1 teaspoon fennel
  • 2 tablespoons curry powder, mixed with water to form runny paste
  • 1 tablespoon tomato puree
  • 4 tomatoes, quartered
  • salt and pepper
  • 1 pinch asafoetida powder (optional)
  • hot water
  • 1 cup chopped fresh coriander

Directions

  1. 1
    Heat ghee and fry mustard till they begin to pop.
  2. 2
    Reduce heat, add onion, saute until translucent.
  3. 3
    Add garlic and fennel and saute for up to 5 minutes.
  4. 4
    dont let garlic burn.
  5. 5
    Reduce heat and add curry paste.
  6. 6
    Fry gently on low heat, constantly moving until water evaporates and paste darkens a little.
  7. 7
    Add tomato puree, chickpeas and tomatoes with 1/4 pint hot water.
  8. 8
    Cook gently until water evaporates.
  9. 9
    Add another 1/4 pint hot water and the salt, pepper and asafoetida.
  10. 10
    Cook gently until water has evaporated again leaving a dryish curry.
  11. 11
    Stir in coriander and serve.

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