Print Recipe

Cholay

Prep Time5 mins
Cook Time1 hr 30 mins
Total Time1 hr 35 mins
Course: Breakfast, Main Course, Side Dish
Servings: 4

Ingredients

  • 4 tbsp canola/sunflower/vegetable oil
  • 4 cloves garlic crushed
  • 30 oz canned chickpeas
  • 2 tsp cumin powder
  • 2 tsp coriander powder
  • 1 tsp red chili powder
  • 3 roma tomatoes crushed
  • Roughly 1-inch tamarind optional
  • 1/2 tsp black pepper
  • Kosher salt to taste
  • 1 medium yellow onion crushed
  • 1 green chili
  • 1/2 tsp garam masala powder
  • 2 tbsp yogurt

Instructions

  • Heat oil in a saucepan and brown crushed onion on low heat for about 10 minutes. Set aside.
  • Heat oil in a heavy, non-stick saucepan. On low heat, fry garlic for about 30 seconds.
  • When it changes color slightly, add coriander, cumin, and red chili powder.┬áStir for a few seconds. Add splash of water to deglaze the pan.
  • Add crushed tomatoes. Bring to a simmer, and stir till the sauce thickens, roughly 3 minutes.
  • Add chickpeas, salt and black pepper. Stir and coat with the spicy tomato mixture for 5 minutes.
  • Meanwhile, add tamarind to 5 cups of warm water. Dissolve tamarind into water with your fingers. Remove seed, and add tamarind-infused water to the saucepan.
  • Bring the masala to a simmer, cover with lid, and lower heat. Let chickpeas cook for 45 minutes to 1 hour, stirring occasionally to make sure the chickpeas don't stick to the pan. Add water as needed.┬áThe longer they cook, the more they will absorb the spices.
  • After 1 hour, remove cover. Check for salt and spice. Adjust as needed.
  • Add crushed onions and green chili. Stir for 5-7 minutes.
  • Add yogurt and garam masala powder. Stir and remove from heat.