Khalay Choley (black chickpeas, Punjabi style)

Name: Khalay Choley (black chickpeas, Punjabi style)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian, Indian
Ingredients: 20g unsalted butter (or ghee); 2 medium onions; 6 cloves garlic; 1 thumb ginger; 1 tsp salt; 1/4 tsp tumeric; 1/2 tsp chilli powder; 1/2 tsp pepper; 1 tsp garam masala; 2 tins chickpeas (in brine); 1 small tin chopped tomatoes (or two fresh tomatoes); handful fresh coriander

7 steps

Prep:10minCook:25min

This recipe was submitted for Cook the Commonwealth by Atam. He says, "This is a recipe from my mother, who’s in her eighties and grew up with this dish in the 1940s. For her, it’s best served with puris (a soft, lightly fried and fluffy Indian bread). Growing up in the Midlands in the 70s and 80s, we had it served in the same way. She’s adapted it from her 1940s recipe with ingredients that weren’t commonly available then (such as chick peas from tins) but still swears it’s the same taste." It traditionally uses black chickpeas, but normal chickpeas can also be used.

Updated at: Thu, 17 Aug 2023 09:46:09 GMT