Dhai walay cholay

Name: Dahi walay cholay
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups chickpeas, boiled; 1 potato, boiled; 1/2 cup yogurt; 1/2 tsp. chilli powder; To taste salt; 1/4 tsp. turmeric; 1/2 tsp. cumin seeds, crushed; 1 tsp. coriander seeds, crushed; 1/2 tsp. garam masala; To taste chaat masala; To taste amchur; 1 tsp. pepper powder; 1/4 tsp. cinnamon powder; 4 tbsp. oil, divided; 1/4 cup water; 1/2 cup boiled chickpeas water; 4 green chillies; 1 tsp. Kashmiri chilli powder; slices As required, onion,; 1 lemon, wedges

Sarvat Hanif @sarvathanif

Canada

If you love having a delicious homemade meal ready to go, this Dhai Walay Cholay (chickpeas in yogurt based curry) is the perfect recipe to make in a big batch and freeze!
It’s one of those comforting dishes that tastes even better when you have it waiting in the freezer for a busy day.
These chickpeas are cooked until tender and then simmered in a rich, flavourful masala with yogurt, spices, and a beautiful blend of aromatics. The yogurt gives the cholay a creamy, slightly tangy flavour without making the dish overly heavy.
I especially love making a big freezer batch because there are so many ways to enjoy it. Serve the cholay with fresh naan, roti, paratha, or simply spoon them over rice. They also make a great quick breakfast or brunch with puri, boiled eggs, and a cup of chai.
The best part is that you can cook a large quantity, let the cholay cool completely, and portion them into freezer-safe containers, and label. I like dividing them into meal-sized portions so I only need to thaw what I’m going to use.
When you’re ready to enjoy them, thaw the container in the refrigerator overnight and reheat gently on the stovetop. Add a splash of water if the gravy has thickened too much. The flavours come together beautifully after freezing, making this a fantastic make-ahead meal.
#CookpadApron2026

Sarvat Hanif @sarvathanif

Saved

Ingredients

45minutes

4 servings

2 cupschickpeas, boiled
1potato, boiled
1/2 cupyogurt
1/2 tsp.chilli powder
To taste salt
1/4 tsp.turmeric
1/2 tsp.cumin seeds, crushed
1 tsp.coriander seeds, crushed
1/2 tsp.garam masala
To taste chaat masala
To taste amchur
1 tsp.pepper powder
1/4 tsp.cinnamon powder
4 tbsp.oil, divided
1/4 cupwater
1/2 cupboiled chickpeas water
4green chillies
1 tsp.Kashmiri chilli powder
slicesAs required, onion,
1lemon, wedges

Saved

Steps

45minutes

1

Blend potato with yogurt and some boiled chickpeas to a smooth paste.
2

In a bowl add 4 tablespoons of oil and all the spices except Kashmiri chilli powder, and mix well.
3

Add 1/4 cup water in a pan and add the spiced oil. Cook till bubbling.
4

Add the potato paste and cook till oil separates.
5

Add the chickpeas and chickpeas water.
6

Cook till oil separates.
7

In a frying pan heat 1 tablespoon oil and fry green chillies.
8

Add Kashmiri chilli powder and fry for 20 seconds.
9

Pour tarka (tempered oil) over chickpeas.
10

Garnish with onions cilantro and squeeze of lemon juice and sprinkle of chaat masala.
11

Serve with bhutra or parathas.