This cholay recipe has been on repeat in our home. Originally I was adding sour cream because I would make it too spicy and wanted to tone it down. The picture above has sour cream added to it. Once I forgot to add the sour cream and it was just as tasty. So I’ve made the addition of sour cream an option. I have tried making it by frying my own onions, but we prefer how it turns out by using the ready made fried onions.
Cholay Makhani
one 19 ounce tin of chickpeas, drained and rinsed
2 tbsp chopped cilantro
squeeze of lemon, if desired
Heat a pan over medium-high heat. Coat the bottom of the pan with oil. Add fried onion and saute for one minute. Add ginger garlic paste and cook for a couple more minutes.
Add red chilli powder, turmeric and salt. Cook until oil has separated.
Add tomatoes and mix. Bring to a simmer, reduce heat to low. Cover and cook until tomatoes are mushy and oil has separated.
Add the chickpeas and 1/4 cup of water. Stir and bring to a simmer. Cover and cook until water has dried out. If using sour cream, mix in at this point. Add butter, kasoori methi and cilantro. You can add a squeeze of lemon as well if you would like a slight tang. Cook for a few more minutes and then enjoy!
