Chikar Cholay
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A rich and flavorful Pakistani chickpea curry made without onions, tomatoes, or yogurt. This unique recipe relies on a base of blended chickpeas to create a thick, creamy consistency.
- Time
- 30 minutes
- Equipment
- Stovetop
- Good for
- Lunch, dinner, or snacks
- Cuisine
- South Asian
Ingredients
Steps
Heat the oil in a pan over medium heat. Add the cinnamon stick and black cardamom, sautéing briefly until fragrant.
Add the red chili powder, crushed red chili flakes, Kashmiri chili powder, black pepper, coriander powder, roasted cumin powder, and salt. Stir for a minute to bloom the spices in the oil.
Add the chickpea paste and chicken powder to the pan. Mix well and cook for a few minutes until the oil begins to separate.
Stir in the whole boiled chickpeas and the tamarind pulp. If using baking soda, add it now.
Add a splash of water if needed to reach desired consistency, then simmer for 5-7 minutes.
Finish by sprinkling the dried fenugreek leaves over the top before serving.
Notes
This dish is traditionally served with naan or puri. The chickpea paste is essential for the signature thick texture of Chikar Cholay.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 795
- Protein
- 16 g
- Carbs
- 55 g
- Fat
- 59 g
- Fiber
- 16 g
Where the calories come from
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