Tender chickpeas in golden karhi sauce (Kabli chana karhi) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 326) by Yamuna Devi

  • chickpeas
  • coriander leaves
  • Show all ingredients...

  • EYB Comments

    Can substitute bay leaves for cassia leaves, and unsalted butter for ghee.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Piquant lemon rice (Nimbu bhat); Cracked black pepper rice (Mola hora); White radish with chopped radish greens (Mooli sabji); Curried potatoes with eggplant (Aloo baigan sabji); Sweet tomato chutney with fennel (Meetha tamatar chatni); Potato pakora with dried pomegranate seeds (Aloo pakora)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute bay leaves for cassia leaves, and unsalted butter for ghee.

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