Cooking with B.J

Back to Pakistani Cookery

Khatee Channe


- 1\4 cup oil
- 1 onion, chopped
- 1 tsp. garlic paste
- 1 tsp. chilli powder
- 1\4 tsp. turmeric
- 1 tsp. salt
- 1 tsp. ginger paste
- 1 tomato, chopped

- 3 tbsp. tamarind paste
- 3 cups boiled chick peas, reserve liquid
- 1tsp. garam masala
- 1 tsp. chaat masala
- Sliced onions and chopped green chillies to garnish

1. Heat oil in a large heavy based saucepan over medium heat, add onions and sauté onions for about 5-8 minutes or until soft, stirring occasionally.
Add garlic and sauté about 2 minutes, stirring constantly.
3. Add chilli powder, turmeric, salt and 3-4 tablespoons water to prevent from burning. Saute 1 minute.
4. Ad
d 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.
5. 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.
6. Adjust the seasoning with salt and chaat masala. Add additional tamarind, if desire. 
7. G
arnished with sliced onion and chopped green chillies. Serve with Poori.