Kosher Vegetarian
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A famous Punjabi preparation of chickpeas in a spicy tomato gravyKosherEye.com
Adapted from How To Cook Indian by Sanjeev Kapoor Two eternal favorites of Punjabi home cooking are masaledar chholay and rajma (spiced red kidney beans). When I was a child, we had them in our house at least once a week. This dish is always a good choice for Sunday lunch. Serve it with steamed rice, raita, garlic naan, and salad. Ingredients: 2-inch piece ginger, peeled Directions: Put the garlic ginger, garlic and green chiles in a spice grinder, and grind to a paste. Place a small nonstick saut |
