Chickpeas in Spicy Tomato Gravy


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

Chickpeas in Spicy Tomato Gravy. Photo © David Malosh
Photo: © David Malosh
Total Time:
35 mins
4 to 6


  • 8 garlic cloves, chopped

  • 2 jalapeños, chopped

  • One 2-inch piece of fresh ginger, peeled and chopped

  • 1/4 cup vegetable oil

  • 3 onions, cut into 1/4-inch dice

  • 2 tablespoons ground cumin

  • 1 tablespoon ground coriander

  • 3/4 teaspoon cayenne pepper

  • 1 1/2 cups canned diced tomatoes

  • Two 15-ounce cans chickpeas, drained and rinsed

  • 2 cups water

  • Salt

  • 2 tablespoons cilantro leaves


  1. 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.

Serve With

Yogurt and naan.

Suggested Pairing

Concentrated, fruity Italian rosato.

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