Masaledar Chholay

Name: Masaledar Chholay (A famous Punjabi preparation of chickpeas in a spicy tomato gravy)
Yield: Serves 4
Cuisine: Indian
Ingredients: 4 medium tomatoes, chopped; 1½ teaspoons table salt; 1 tablespoon coarsely ground anardana (dried pomegranate seeds); 2½ cups (560 grams) cooked chickpeas (canned is fine); 2 tablespoons chopped fresh cilantro; 2 green chiles, stemmed; 3 large red onions, peeled and chopped; 1 tablespoon ground coriander; 1 teaspoon red chile powder; 2 tablespoons cumin seeds; 6 tablespoons vegetable oil; 2 (1-inch/2½-cm) pieces fresh ginger; 8 to 10 cloves garlic

A famous Punjabi preparation of chickpeas in a spicy tomato gravy

Preparation info

Serves
4

Difficulty
Medium

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

Two eternal favorites of Punjabi home cooking are masaledaar chholay and rajma (spiced red kidney beans). When I was a child, we had them in our house at least once a week. This dish is always a good choice for Sunday lunch. Serve with steamed rice, raita, garlic naan, and salad.

Ingredients

Asia
India
Lunch
Main course
Vegan
Punjab
Gluten-free

Ingredients

Method