Photo: David Malosh
Total Time
35 Mins
4 to 6

This classic Punjabi dish, called masaledar cholay, is often served as part of a big Sunday lunch, along with raita, naan and salad.

How to Make It

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.

Ratings & Reviews

evemarie's Review

December 21, 2013
This was very good -- really enjoyed the flavor and the ease in putting together. I ended up adding a 14.5 oz can of undrained petite diced tomatoes at the diced tomato step which made it a bit more saucy than intended. To remedy, I simply increased the simmer time in the last step to allow the sauce to thicken more. I served this as a side dish to saag paneer and basmati rice.