Balti Chick-Peas (Chanay Ka Shorba)

Course : Curry
Serves: 4
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1/2 cup oil
1/4 cup grated onion
1/2 teaspoon ground fresh root ginger
1/2 teaspoon ground fresh garlic
1/2 cup finely chopped fresh -- tomatoes
3/4 pound chick peas, cooked or canned -- drained
1/2 teaspoon salt
1/2 teaspoon red chile powder
1 dash ground turmeric
2 1/2 cups water
1 whole fresh green chile
2 tablespoons chopped fresh coriander
1 teaspoon garam masala

Preparation / Directions:

1 Put the oil into a *karai* or deep frying pan, add the onions and fry for 5 minutes or until golden brown. Add the ginger, garlic, and tomatoes, and simmer, covered for 10-15 minutes on low heat until the oil separates and the mixture forms a pulp. Add a tablespoon of water at a time if required. 2 Add the cooked or canned chick-peas, salt, red chile powder, and turmeric, and stir well. Add 6 tablespoons of boiling water and simmer on low heat for 5-7 minutes or until excess water evaporates and there is a thick gravy. The dish can be served at this point as a masala curry. 3 For a "runny" curry, add 1 pint of boiling water and simmer again over low heat for 10-15 minutes. Increase or decrease amount of water to your liking. 4 Add the whole chile, coriander, and garam masala. Remove from the heat and leave, covered, for 5 minutes or until the oil rises to the top. Serve with rice and plain salad. Source: "A Taste Of Baltistan", Sabiha Khokhar

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