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–+ servings
choley masala (chickpea)

Choley Masala

Kristin Tan
Yet another flavourful Indian dish - Choley Masala features chickpeas simmered in a onion-tomato based gravy. Spices you up from the inside out.
5 from 1 vote
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Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine Indian, Malaysian
Servings 3 people

Ingredients
  

  • 300 g chickpeas cooked

Paste

  • 2 medium yellow onions chopped
  • 2 garlic cloves
  • 2 inch ginger
  • 1 cili padi (bird's eye chili) optional
  • 1 tomato

Spices

  • ½ tsp chili powder
  • ½ tsp coriander powder
  • ¼ tsp turmeric powder
  • 1 tsp cumin powder
  • ½ tsp garam masala
  • ½ tsp asafoetida optional, but highly recommended
  • salt to taste

Instructions
 

  • In a food processor, blend together onion, garlic, ginger and cili padi (if using) to get a paste. Blend the tomato separately, and set both aside.
  • Add oil to a large wok/pan, add in onion paste and cook on low heat for 5 minutes. Add the tomato paste and cook another 2 minutes.
  • Add in all the spices and cook for 2 minutes, then add in the chickpeas. Add water and salt to taste. Cover and let simmer for 10 minutes.
  • Let sit for at least 30 minutes before serving with chapati, rice and raw onions for an extra kick.

Notes

  • You can make the gravy thicker by adding lesser water and vice versa.
 
To prepare dried chickpeas:
  1. Soak chickpeas overnight.
  2. Cook soaked chickpeas in salted water until soft.
 
This recipe is from Aunty Margrat, an Indian aunty I know from church.
Keyword chickpeas
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