More about “kabuli channa recipes”
Time 10m Yield 2 serving(s) Number Of Ingredients 13 Steps:
Heat ghee and fry mustard till they begin to pop. Reduce heat, add onion, saute until translucent. Add garlic and fennel and saute for up to 5 minutes. dont let garlic burn. Reduce heat and add curry paste. Fry gently on low heat, constantly moving until water evaporates and paste darkens a little. Add tomato puree, chickpeas and tomatoes with ¼ pint hot water. Cook gently until water evaporates. Add another ¼ pint hot water and the salt, pepper and asafoetida. Cook gently until water has evaporated again leaving a dryish curry. Stir in coriander and serve.
