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Ingredients Jump to Instructions ↓

  1. 4 cups 948ml Cooked chick peas - (reserve the stock)

  2. 1 tablespoon 15ml Tamarind paste

  3. 1/2 cup 118ml Light vegetable oil

  4. 1 1/2 cups 93g / 3 1/3oz Thinly sliced onions

  5. 2 teaspoons 10ml Minced garlic

  6. 1/2 teaspoon 2 1/2ml Turmeric

  7. 1/2 teaspoon 2 1/2ml Red pepper

  8. 1 cup 62g / 2 1/5oz Chopped tomatoes

  9. 1 tablespoon 15ml Ginger - grated

  10. 1 1/4 teaspoons 6 1/3ml Garam masala

  11. 1 1/4 teaspoons 6 1/3ml Ground cumin

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 chiles. Serve with Poori.

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