Chickpeas in Spicy Tomato Gravy (Masaledar Chholay)
Recipe: #11999
January 31, 2014
Categories: Side Dishes, Beans, Chickpeas/Garbanzo, Tomato, Indian, Sunday Dinner, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"This is a tasty dish from the Punjab region of India. Serve this as a hearty lunch with raita, naan and a salad. As written, it is very spicy - so you may not want to use the entire 3/4 tsp. of ground cayenne. Start with less and adjust to your desired heat level. From Food & Wine March 2011."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (485.4 g)
- Calories 252.5
- Total Fat - 15.1 g
- Saturated Fat - 2.1 g
- Cholesterol - 0 mg
- Sodium - 61.1 mg
- Total Carbohydrate - 27.4 g
- Dietary Fiber - 6.4 g
- Sugars - 10.4 g
- Protein - 4.8 g
- Calcium - 118.1 mg
- Iron - 3.5 mg
- Vitamin C - 97 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a mini food processor (Magic Bullet) combine the garlic, jalapenos and ginger. Process to a paste.
Step 2
In a large nonstick skillet, heat the oil. Then add the onions and cook over medium high heat until sizzling, about 3 minutes. Reduce the heat to medium and cook, stirring occasionally, until the onions are browned - about 7 minutes.
Step 3
Add the garlic paste to the onions and cook, stirring, until fragrant - about 2 minutes.
Step 4
Add the cumin, coriander and cayenne and cook, stirring for 1 minute.
Step 5
Add the tomatoes and simmer of medium heat until thickened, about 6 minutes.
Step 6
Add the chickpeas and water and simmer until the chickpeas are flavored with the gravy, about 8 minutes. Season the mixture with salt to taste.
Step 7
To serve, ladle into bowls and garnish with the cilantro leaves.
Tips
No special items needed.
0 Reviews
You'll Also Love
