Kabuli Channa

Recipe by troyh
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 10mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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