Masaledar Cholay

Minutes to Cook: 35

Number of Servings: 4

Ingredients

8.0 clove Garlic2.0 pepper Jalapeno Peppers56.0 Grams Ginger Root4.0 tbsp Crisco Pure Vegetable Oil3.0 large Onions, raw3.0 tsp Cumin seed1.0 tbsp Coriander leaf, dried0.75 tsp Cayenne Pepper (Ground)1.5 cup, chopped or sliced Red Ripe Tomatoes4.0 cup Chickpeas (garbanzo beans)

Directions

In a mini food processor, combine the garlic, jalape�os 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. Optional - season the chickpeas with salt, garnish with the cilantro and serve with naan and salad

Serving Size: Makes 4-6 servings

Number of Servings: 4.0

Recipe submitted by SparkPeople user NIKKINUBS.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving