Punjabi-Style Chole Chickpea Curry

Step 1: Prepare the Paste

Blend 2 thinly sliced onions, 2 chopped tomatoes, 1 tbsp ginger paste, and 2 tbsp garlic paste together into a smooth paste using a blender or food processor.

Step 2: Sauté Whole Spices

Heat 2 tbsp vegetable oil in a pot over medium heat. Add 2 bay leaves, 5 cloves, 4 green cardamoms, and 5 peppercorns. Sauté for about 30 seconds until slightly darker and mildly fragrant.

Step 3: Cook Onion-Tomato Paste

Add the blended onion-tomato paste to the pot. Cook, stirring occasionally, until the oil begins to separate from the paste, which should take approximately 8-10 minutes.

Step 4: 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, stirring constantly, until the spices are fragrant and well combined with the paste.

Step 5: Combine with Chickpeas and Water

Add 2 cans of rinsed chickpeas, salt to taste, and 1 1/2 cups of water to the pot. Stir well to combine all ingredients.

Step 6: Simmer the Curry

Cover the pot and bring the curry to a simmer. Cook for 10-15 minutes, or until the chickpeas are tender and the curry has thickened to your desired consistency.

Step 7: Thicken the Curry

For a thicker curry, coarsely mash some of the chickpeas directly in the pot using a spoon or potato masher.

Step 8: Serve

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

• For a thicker curry, mash more chickpeas.

• Serve with naan or rice.

• Add spinach for a saag chole variation.

• Adjust spice levels to your preference.