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This classic Punjabi dish, called masaledar cholay, is often served as part of a big Sunday lunch, along with raita, naan and saladVideo: Sanjeev Kapoor demonstrates how to toast cumin More Indian Recipes

March 2011

Gallery

Credit: © David Malosh

Recipe Summary test

total:
35 mins
Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a mini food processor, combine the garlic, jalapeños and ginger and process to a paste. In a large nonstick skillet, heat the oil. Add the onions and cook over moderately high heat until sizzling, about 3 minutes. Reduce the heat to moderate and cook, stirring occasionally, until the onions are browned, about 7 minutes. Add the garlic paste and cook, stirring, until fragrant, about 2 minutes. Add the cumin, coriander and cayenne and cook, stirring, for 1 minute. Add the tomatoes and simmer over moderate heat until thickened, about 6 minutes. Add the chickpeas and water and simmer until the chickpeas are flavored with the gravy, about 8 minutes. Season the chickpeas with salt, garnish with the cilantro and serve.

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Serve With

Yogurt and naan.

Suggested Pairing

Concentrated, fruity Italian rosato.

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