Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 7.Thicken the Curry

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

8. 8.Serve

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