Masaledar Cholay

8.0 clove Garlic
2.0 pepper Jalapeno Peppers
56.0 Grams Ginger Root
4.0 tbsp Crisco Pure Vegetable Oil
3.0 large Onions, raw
3.0 tsp Cumin seed
1.0 tbsp Coriander leaf, dried
0.75 tsp Cayenne Pepper (Ground)
1.5 cup, chopped or sliced Red Ripe Tomatoes
4.0 cup Chickpeas (garbanzo beans)

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. 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.