Pakistani Khatee Channe

 

Ingredients: 

1/4 cup oil
1 - Onion, finely chopped
1 teaspoon garlic paste
1 teaspoon chili powder
1/4 teaspoon turmeric
1 teaspoon salt
1 teaspoon ginger paste
1 Tomato finely chopped
3 tablespoon tamarind (imli)
3 cups chick peas, boiled reserve liquid
1teaspoon garam masala
1 teaspoon chaat masala
- Onion skinned and finely chopped
- Green chilies to garnish

Directions: 

# Heat oil in a large heavy based saucepan over medium heat, add onions and saut? Onions for about 5-8 minutes or until soft, stirring occasionally.

# Add garlic and saut? About 2 minutes, stirring constantly.

# Add chili powder, turmeric, salt and 3-4 tablespoons water to prevent from burning. Saute 1 minute.

# Add ginger and tomatoes and fry for 5-8 minutes or until the tomatoes are reduced to a pulp and oil starts to separate from gravy.

# Add tamarind and 1cup liquid. Cover and simmer for 5-8 minutes over low heat. Add chick peas, garam masala and chaat masala. Cover and cook for 3 minutes.

# Adjust the seasoning with salt and chaat masala. Add additional tamarind, if desire.

# Garnished with sliced onion and chopped green chilies. Serve with Pori.