Punjabi-Style Chole Chickpea Curry
Recipe Summary
- A flavorful and hearty Punjabi-style chickpea curry, featuring a rich tomato and onion base blended with aromatic ginger and garlic pastes, and a blend of traditional Indian spices. The chickpeas are simmered until tender, with some mashed to thicken the curry, creating a comforting and satisfying dish.
All Ingredients - For the Tomato-Onion Paste
- onion 2, thinly sliced
- tomatoes 2, chopped
- ginger paste 1 tbsp
- garlic paste 2 tbsp
All Ingredients - For Tempering
- vegetable oil 2 tbsp
- bay leaves 2
- cloves 5
- green cardamoms 4
- peppercorns 5
All Ingredients - For the Curry Base
- onion 1, chopped
- cumin powder 1 tsp
- coriander powder 2 tsp
- red chili powder 1/2 tsp
- tumeric powder 1/4 tsp
- garam masala 2 tsp
All Ingredients - Main Ingredients
- chickpeas 2 cans, rinsed
- salt to taste
- water 1 1/2 cups
Tools You'll Need
- Pot
- Blender
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
Step-by-Step Instructions
Step 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.
Step 2: Temper Whole Spices
Heat 2 tbsp vegetable oil in a pot. Add 2 bay leaves, 5 cloves, 4 green cardamoms, and 5 peppercorns. until slightly darker and mildly fragrant.
Step 3: Sauté Chopped Onion
Add 1 chopped onion to the pot and until softened and lightly browned.
Step 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.
Step 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. for , mixing well with the paste.
Step 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 .
Step 7: Mash Chickpeas
After , remove the lid and coarsely mash some of the chickpeas with a spoon or potato masher to thicken the curry.
Step 8: Serve
Serve the Punjabi-Style Chole Chickpea Curry warm, garnished with fresh cilantro and chopped onions, alongside naan or rice.
Pro Tips
• Coarsely mash some of the chickpeas to thicken the curry.
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