Sholay: Chickpea Curry Recipe
Discover the delightful warmth and flavor of Sholay, a medium-spiced chickpea curry that will transport your taste buds straight to the heart of Indian cuisine. This dish is not only a feast for the senses but also caters to those following a lactose-free diet, making it an excellent choice for everyone at the dinner table. With a preparation time of just 10 minutes and a cooking time of 50 minutes, this recipe serves 4 people and is sure to impress both family and friends.
Nutritional Information
| Nutritional Element | Amount per Serving |
|---|---|
| Servings | 4 |
| Dietary Info | Lactose-Free |
| Total Prep Time | 10 minutes |
| Total Cook Time | 50 minutes |
Ingredients
| Ingredient | Quantity |
|---|---|
| Dried chickpeas | 100 g (soaked overnight in 1 L of water) |
| Onion | 1, finely diced |
| Garlic | 4 cloves, finely chopped |
| Canned tomatoes | 400 g (1 tin) |
| Fresh ginger | 2 tsp, grated |
| Salt | 1 tsp |
| Green chili | 1, chopped |
| Turmeric | 1 tsp |
| Chili powder | 1 tsp |
| Dried fenugreek leaves | 1 tsp |
| Garam masala | 1 tsp |
| Fresh coriander | 1 handful, chopped |
| Lemon | 1 |
| Additional green chili (for garnish) | 1 or 2, chopped |
| Red onion (for garnish) | Sliced |
Instructions
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Sauté Aromatics: In a pressure cooker, heat a tablespoon of oil over medium heat. Add the finely diced onion and chopped garlic. Sauté until golden brown, stirring occasionally. If the onions begin to stick, add a splash of water to help them caramelize evenly.
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Prepare the Sauce: Lower the heat and incorporate the canned tomatoes, grated ginger, chopped green chili, salt, turmeric, and dried fenugreek leaves. Allow this mixture to cook until the onions and tomatoes blend beautifully into an aromatic masala paste.
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Add Chickpeas: Rinse the soaked chickpeas under cold water and add them to the pan. Stir-fry for a few minutes to coat the chickpeas with the fragrant spices.
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Pressure Cook: Pour in enough hot water to cover the chickpeas completely. Secure the lid on the pressure cooker, bring it to a boil, and let it whistle twice. Then, reduce the heat and simmer for an additional 10 minutes.
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Check for Doneness: After cooking, remove the pressure cooker from heat but do not open the lid immediately. Allow it to cool slightly. Once cooled, remove the lid and check the chickpeas for tenderness. If they remain firm, add a little more water and re-cover the cooker, repeating the pressure cooking step until they are soft.
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Thicken the Sauce: Once the chickpeas are fully cooked, place the pan back on the heat. Stir-fry the chickpeas, allowing the sauce to reduce and thicken to your desired consistency.
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Finish the Curry: Turn off the heat and squeeze the juice of one lemon into the curry. Stir in the garam masala for an extra burst of flavor.
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Garnish and Serve: Serve the chickpea curry hot, garnished with freshly chopped coriander, finely sliced red onions, and additional chopped green chilies for a touch of heat.
Enjoy the bold flavors and comforting textures of Sholay, a chickpea curry that beautifully showcases the heart of Indian cooking. Pair it with fluffy rice or warm naan for a complete meal that brings people together around the table. Whether you’re hosting a gathering or enjoying a cozy dinner at home, this dish promises satisfaction and delight in every bite.
