Search This Blog

Khatte Channe


Cooked chick peas (reserve the stock)
4 cups
Tamarind paste
1 tbsp
Light vegetable oil
½ cup
Thinly sliced onions
1 ½ cups
Minced garlic
2 tsp
 ½ tsp
Red pepper
½ tsp
Chopped tomatoes
1 cup
Ginger- grated
1 tbsp
Garam masala
1 ¼ tsp
Ground cumin
1 ¼ tsp

Heat oil in a large pot over medium heat and fry the onions for 20 minutes, stirring constantly to prevent burning. Add garlic and cook for 2 minutes. Add turmeric and pepper. Stir rapidly for a moment, then add the tomatoes and ginger. Cook for about 5 minutes (the fat should be separating from the gravy). Add tamarind and about 1 cup of the chick pea stock. Cover and simmer gently for 15 minutes. Add chick peas, garam masala and cumin. Cook for 10 minutes. Check for salt. Serve garnished with onion slices and shredded green chillies. Serve with Poori.