Kabuli Channa Recipe

Name: Kabuli Channa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 ounce) can chickpeas, cooked,drained and washed; 1 tablespoon ghee; 1 teaspoon mustard seeds; 1 onion, chopped fine; 4 cloves garlic, chopped; 1 teaspoon fennel; 2 tablespoons curry powder, mixed with water to form runny paste; 1 tablespoon tomato puree; 4 tomatoes, quartered; salt and pepper; 1 pinch asafoetida powder (optional); hot water; 1 cup chopped fresh coriander

Servings: persons

1 (15 ounce) can chickpeas, cooked,drained and washed
1 tablespoon ghee
1 teaspoon mustard seeds
1 onion, chopped fine
4 cloves garlic, chopped
1 teaspoon fennel
2 tablespoons curry powder, mixed with water to form runny paste
1 tablespoon tomato puree
4 tomatoes, quartered
salt and pepper
1 pinch asafoetida powder (optional)
hot water
1 cup chopped fresh coriander

1
Heat ghee and fry mustard till they begin to pop.
2
Reduce heat, add onion, saute until translucent.
3
Add garlic and fennel and saute for up to 5 minutes.
4
dont let garlic burn.
5
Reduce heat and add curry paste.
6
Fry gently on low heat, constantly moving until water evaporates and paste darkens a little.
7
Add tomato puree, chickpeas and tomatoes with 1/4 pint hot water.
8
Cook gently until water evaporates.
9
Add another 1/4 pint hot water and the salt, pepper and asafoetida.
10
Cook gently until water has evaporated again leaving a dryish curry.
11
Stir in coriander and serve.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (15 ounce) can chickpeas, cooked,drained and washed, 1 tablespoon ghee, 1 teaspoon mustard seeds, 1 onion, chopped fine, and more.

Yes, Kabuli Channa falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kabuli Channa

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