Punjabi-Style Chole Chickpea Curry
A wholesome Punjabi chole offers a delicious Indian chickpea curry, perfect as a standalone meal or served alongside fried Indian flatbreads.
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Instructions
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Grind 2 sliced onions, tomatoes, ginger, and garlic pastes into a smooth food processor paste.
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Heat oil in a deep pan over medium heat. Sauté bay leaves, cloves, cardamom, and peppercorns until fragrant.
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Add the remaining sliced onion and cook until light golden.
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Stir in the onion-tomato paste and cook until the oil separates.
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Add ground cumin, coriander, red chili, turmeric, and garam masala. Cook, stirring, for 5 minutes.
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Drain and rinse chickpeas, then add them to the masala and stir well.
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Add salt to taste and about 1 1/2 cups hot water to create the gravy.
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Simmer, covered, for 10 minutes.
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Coarsely mash some chickpeas with a spoon or potato masher and stir.
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Garnish with ginger juliennes, chopped fresh coriander, a squeeze of lemon, or finely chopped onion.