Step-by-Step Instructions

1. 1.Prepare Tomato-Onion Paste

   Add 2 thinly sliced onions, 2 chopped tomatoes, 1 tbsp ginger paste, and 2 tbsp garlic paste to a blender. Blend together into a smooth paste.

2. 2.Temper Whole Spices

   Heat 2 tbsp vegetable oil in a pot. Add 2 bay leaves, 5 cloves, 4 green cardamoms, and 5 peppercorns. Sauté until slightly darker and mildly fragrant.

3. 3.Sauté Chopped Onion

   Add 1 chopped onion to the pot and sauté until softened and lightly browned.

4. 4.Cook Tomato-Onion Paste

   Pour the blended tomato-onion paste into the pot. Cook, stirring occasionally, until the oil begins to separate from the paste.

5. 5.Add Ground Spices

   Stir in 1 tsp cumin powder, 2 tsp coriander powder, 1/2 tsp red chili powder, 1/4 tsp turmeric powder, and 2 tsp garam masala. Sauté for 5 minutes, mixing well with the paste.

6. 6.Simmer Chickpeas

   Add 2 cans of rinsed chickpeas, salt to taste, and 1 1/2 cups of water to the pot. Stir to combine, then cover and cook for 15 minutes.

7. 7.Mash Chickpeas

   After simmering, remove the lid and coarsely mash some of the chickpeas with a spoon or potato masher to thicken the curry.

8. 8.Serve

   Serve the Punjabi-Style Chole Chickpea Curry warm, garnished with fresh cilantro and chopped onions, alongside naan or rice.