A famous Punjabi preparation of chickpeas in a spicy tomato gravy
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.
2-inch piece ginger, peeled
Put the garlic ginger, garlic and green chiles in a spice grinder, and grind to a paste.
Place a small nonstick saut