Jan 21, 2011


Chickpeas in onion and tomato gravy.

  • Chickpeas – 1 big can (28 oz can)
  • Onions – 1 medium sized (finely chopped)
  • Tomato Paste – 2 tbsp
  • Green Chillies – 2 small (slit)
  • Oil – 6 tbsp
  • Punjabi Choley Masala – 2 1/2 tbsp
  • Red Chilli powder – 1tsp
  • Turmeric powder – 1/4 tsp
  • Garlic powder – 1/2 tbsp
  • Cilantro – finely chopped for garnish
  • Salt – to taste
  1. Heat the oil in a Kadhai.
  2. Once the oil heats up add green chillies and onions. Saute till golden brown.

  3. Dissolve the tomato paste in 1 cup of water and add it to the onions.

  4. Add choley masala, turmeric, red chilli powder and salt to this mixture.

  5. Let it cook for 3 mins in medium heat.
  6. Now add the can of chickpeas and add 2 cups of water to it.
  7. Stir it well and cover it and cook on medium heat for 8 mins.
  8. Remove the lid and cook it without covering for 2 mins on medium heat.
  9. Garnish with Cilantro and onion and a lemon wedge.
My take on it

Choley is predominantly a North Indian dish. Since my husband spent some time in North India he loves it. It took me a long time to get the spices right. But now, I know it like the back of my hand.
I like to garnish my choley with some thinly sliced ginger. But many people don't like to bite into ginger so it depends on personal taste.
You can also put like 1/2 a tsp of garam masala if you want it to be a little spicy, but I personally like it to be subtle.
It’s a very simple dish to make if you have last minute guests.
It can also be served with Roti, Puri, Bhatura or simple plain Rice & Dal.


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