Step-by-Step Instructions

1. 1.Soak and Cook Chickpeas

   Soak 2 cups of dried chickpeas overnight. Drain and add to a pressure cooker with enough water to cover them. Add 1 teaspoon of salt and 2 black cardamom pods. Cook for 6 whistles (or until tender) in the pressure cooker. If cooking in a pan, add 1/2 teaspoon of baking soda and cook for 45 minutes to 1 hour.

2. 2.Prepare Chole Masala Base

   Heat 4-5 tablespoons of rapeseed oil in a pan. Add 1 teaspoon of cumin seeds and 1 teaspoon of carom seeds. Let them sizzle and release their flavor. Add 4 chopped onions and cook on medium heat for 8-10 minutes until softened and lightly browned. Add 4-6 minced garlic cloves and 1 piece of minced ginger. Cook for 1 minute. Add 1 tin (400g) of chopped tomatoes. Mix well, add a splash of water, cover, and simmer on medium-low heat for 10-15 minutes until the tomatoes are cooked down and the oil separates.

3. 3.Add Spices to Chole Masala

   Add 2 teaspoons of turmeric, 2 teaspoons of chili powder, 4 teaspoons of coriander powder, and 2 teaspoons of garam masala to the cooked tomato-onion base. Mix well and cook for another minute.

4. 4.Combine Chickpeas with Masala

   Add the cooked chickpeas (including their cooking liquid) to the masala. Mix well. Remove the black cardamom pods. Add a bit more boiling water if needed. Use a potato masher to lightly mash some of the chickpeas to thicken the curry. Cook on medium heat for 30 minutes, stirring occasionally. Garnish with fresh coriander.

5. 5.Prepare Cucumber & Onion Salad

   Slice 1 cucumber and 1 red onion. Place in a bowl. Add chili powder and salt to taste. Squeeze the juice of 1/2 lemon over the salad. Mix well and let it sit to marinate slightly.

6. 6.Cook Cumin Rice

   Bring 2 cups of water to a boil in a saucepan. Add 1 cup of washed rice and 1 tablespoon of cumin seeds. Cook until the rice is tender and the water is absorbed. Drain any excess water.

7. 7.Prepare Paneer with Spinach

   Heat 2 tablespoons of rapeseed oil in a pan. Add 1 teaspoon of mustard seeds and let them pop. Add 2 chopped red onions and cook for 5-6 minutes on medium heat until softened. Add 1 packet of chopped spinach. Season with salt and chili powder to taste. Cover and let the spinach wilt down for 5 minutes. Increase the heat to cook off excess moisture. Add 1 teaspoon of turmeric. Crumble 450g of paneer into the pan. Mix well and cook for 4 minutes.

8. 8.Prepare Boondi Raita

   In a bowl, add 1/2 cup of gram flour balls (boondi). Pour 1 cup of yogurt over them. Add salt to taste and 1 teaspoon of ground cumin. Mix well.

9. 9.Prepare Chickpea & Onion Pakoras

   Take a handful of the soaked (uncooked) chickpeas. Add them to a blender with 2 tablespoons of water and blitz roughly. Transfer to a bowl. Add 2 thinly sliced red onions, 1/2 teaspoon of salt, 1/2 teaspoon of chili powder, 1/2 teaspoon of chaat masala, 1 teaspoon of cumin, and 2-3 tablespoons of gram flour. Mix everything by hand. Heat oil for deep frying in a kadhai. Drop small portions of the mixture into the hot oil and fry until golden brown and crispy.

10. 10.Prepare Chapati/Roti

    Take a portion of the rested chapati dough. Dust with flour and roll out into a thin circle. Heat a tawa (griddle) and cook the chapati on both sides until golden brown spots appear. Spread ghee on the cooked chapatis and place them in a casserole dish to keep warm.

11. 11.Fry Papadams

    Heat oil in a kadhai until piping hot. Fry papadams for approximately 20 seconds on each side until they puff up. Remove and drain on paper towels.