Balti Chick Peas (Chanay Ka Shorba) Recipe

• 1/2 c. oil
• 1/4 c. grated onion
• 1/2 tsp grnd fresh root ginger
• 1/2 tsp grnd fresh garlic
• 1/2 c. finely minced fresh, tomatoes
• 3/4 lb chick peas, cooked or possibly canned, liquid removed
• 1/2 tsp salt
• 1/2 tsp red chile pwdr
• 1 pch grnd turmeric
• 2 1/2 c. water
• 1 whl fresh green chile
• 2 Tbsp. minced fresh coriander
• 1 tsp garam masala

1. 1 Put the oil into a*karai* or possibly deep frying pan, add in the onions and fry for 5 min or possibly till golden.
2. Add in the ginger, garlic, and tomatoes, and simmer, covered for 10-15 min on low heat till the oil separates and the mix forms a pulp.
3. Add in a Tbsp.
4. of water at a time if required.
5. 2 Add in the cooked or possibly canned chick-peas, salt, red chile pwdr, and turmeric, and stir well.
6. Add in 6 Tbsp.
7. of boiling water and simmer on low heat for 5-7 min or possibly till excess water evaporates and there is a thick gravy.
8. The dish can be served at this point as a masala curry.
9. 3 For a "runny" curry, add in 1 pint of boiling water and simmer again over low heat for 10-15 min.
10. Increase or possibly decrease amount of water to your liking.
11. 4 Add in the whole chile, coriander, and garam masala.
12. Remove from the heat and leave, covered, for 5 min or possibly till the oil rises to the top.
13. Serve with rice and plain salad.

oil, onion, root ginger, garlic, tomatoes, chick peas, salt, red chile pwdr, turmeric, water, green chile, fresh coriander, garam masala

Taken from cookeatshare.com/recipes/balti-chick-peas-chanay-ka-shorba-76445 (may not work)