Masaledar Chholay

5 11 2011

Or, Chickpeas in Spicy Tomato Gravy.  Yes, folks, it’s the first weekend of the month, which means it’s Currypalooza time!  I got to choose again this time around, and I picked this recipe, from a feature in Food and Wine about Sanjeev Kapoor.

masaledar chholay

Masaledar Chholay is a Punjabi dish, from a cuisine which I am beginning to learn tends to contain a paste of blended garlic, ginger, and chilis.  (Sorry, that sentence was terrible.  I’m a little burned out at the moment.  The new job is great so far, but much more mentally taxing than the old one.)  It’s a simple dish to put together, and comes largely from pantry staples: canned chickpeas and tomatoes, fresh onions, ginger, garlic, chilis, and cilantro, and a handful of not-very-exotic spices.  Cooking it up, Nick and I both agreed that the flavor was a little flat.  A squeeze of lime juice set things right.

Chickpeas in spicy tomato gravy, spinach simmered in yogurt, kolmino patio, rice

I served it with yogurt-simmered spinach (sort of a cheater’s saag paneer), kolmino patio (yet another hit from Miss Masala - spicy sweet-and-sour shrimp), and basmati rice.  The most colorful place settings possible completed the scene.

To see a couple more takes on the dish, check out the other Currypalooza posts at more please by Margie and Sage Trifle.

And with that, I wish you a great weekend!

Originally published on Croque-Camille.








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