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Safaid Channe

Cuisine: Indian
Serves: 6 people

Recipe Ingredients

4 cups 948mlCooked chick peas
1 cup 237mlChick pea stock
1/4 cup 59mlLight vegetable oil
2 cups 125g / 4.4ozFinely chopped onions
2 teaspoons 10mlChopped garlic
2 tablespoons 30mlShredded ginger
2 teaspoons 10mlGround coriander
1/3 teaspoon 1.7mlGround cardamom
1 1/2 teaspoons 7.5mlLemon juice
1/4 teaspoon 1.3mlRed pepper
1/4 teaspoon 1.3mlBlack pepper
1 teaspoon 5mlTomato - chopped (medium)
1 tablespoon 15mlSalt

Recipe Instructions

Heat oil in a large pot over medium heat. Add onions and fry for 5 minutes. Add garlic and ginger and fry for 2 minutes. Add all the spices plus the lemon juice. Mix well and fry for 2 minutes. Add tomatoes and cook for another 5 minutes. Add the stock, salt and another 1/2 cup of water. Cover and simmer over low heat for 10 minutes. Add chick peas and cook, covered, for another 10 minutes. Serve garnished with sliced onion and green chiles. Serve with any puffy bread.

Source:
Julie Sahni, "Classic Indian Cooking"

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