A famous Punjabi preparation of chickpeas in a spicy tomato gravy
KosherEye.com
Adapted from How To Cook Indian by Sanjeev Kapoor
Two eternal favorites of Punjabi home cooking are masaledar 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 it with steamed rice, raita, garlic naan, and salad.
Ingredients:
2-inch piece ginger, peeled
8 to 10 cloves garlic, peeled, chopped or smashed
2 small, thin green chilies, stemmed
2 tablespoons cumin seeds
6 tablespoons vegetable oil
2 red onions, finely chopped, toasted, ground
1 tablespoon ground coriander
1 teaspoon red chile powder
4 medium tomatoes, chopped
Salt to taste
2 1/2 cups cooked chickpeas (canned is fine)
Chopped cilantro (optional garnish)
Directions:
Put the garlic ginger, garlic and green chiles in a spice grinder, and grind to a paste.
Place a small nonstick saut
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