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 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.
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.
And with that, I wish you a great weekend!
Originally published on Croque-Camille.