Indian Chickpea Curry Recipe - Punjabi Chole Recipe

Directions

What utensils you'll need:

1. Pan

2. Wooden Stirring Spoon / Ladle

3. Bowl

Using our Curry Kit (30 mins Cook Time)

1. Add Ghee to the pan and melt on a low heat.

2. Next add the Onions, Ginger & Green Chilli, Cumin and Garlic (if you choose to add garlic dice into small pieces). Sauté until the onions turn golden brown – approximately 15 minutes. Occasionally stir to prevent onions sticking. Whilst the onions are cooking, open the Chick Peas tin and drain, then wash under cold water.

3. Then add the minced Tomatoes and Turmeric. Stir and leave to simmer on a low heat for 1 minute.

4. Add the Chick Peas and the Boiling Water. Then bring to the boil on a high heat.

5. Once boiled, reduce the heat to medium high and leave to simmer for 13 minutes, stirring occasionally.

6. Optional: Whilst stirring, pour in the Water until you thin down the consistency of the gravy to your preferred preference. If you would like it to be thinner, keep adding water.

7. Add the Salt and Garam Masala and stir thoroughly.

8. Punjabi Chole is ready! Serve with your side:

   Rice: Place the rice on one side of your plate, then pour some Punjabi Chole beside or over the rice.

   Chapatti/Naan: Place the Punjabi Chole in a bowl and scoop using a piece of chapatti/naan.

Using your own Ingredients (1 hour Cook Time)

1. Mince the Onions, Tomatoes, Green Chilli and Ginger. If adding Garlic dice finely.

2. Open, drain and rinse the Chick Peas tin.

3. Add Ghee to the pan and melt on a low heat.

4. Next add the Cumin, Onions, Ginger, Green Chilli and Garlic (OPTIONAL). Sauté until the onions turn golden brown – approximately 15 minutes. Occasionally stir to prevent onions sticking to the pan.

5. Then add the minced Tomatoes and Turmeric. Stir and leave to simmer on a low heat for 1 minute.

6. Add the Chick Peas and the Boiling Water. Then bring to the boil on a high heat.

7. Once boiled, reduce the heat to medium high and leave to simmer for 13 minutes, stirring occasionally.

8. Optional: Whilst stirring, pour in the Water until you thin down the consistency of the gravy to your preferred preference. If you would like it to be thinner, keep adding water.

9. Add the Salt and Garam Masala and stir thoroughly.

10. Punjabi Chole is ready! Serve with your side:

    Rice: Place the rice on one side of your plate, then pour some Punjabi Chole beside or over the rice. Garnish with Coriander.

    Chapatti/Naan: Place the Punjabi Chole in a bowl and garnish with Coriander. Scoop using a piece of chapatti/naan.