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Recipe Card

Chick Pea Curry (Punjabi Chole)

The Punjab region is famous for its chick-pea (chole) recipes. The most common variety - a large, white pea known as the garbanzo bean - is grown mainly in the northern and northwestern regions of India. This dish from the Punjab region is typically eaten with breads or as a side dish with lamb or tandoori chicken. We've used the canned variety of chick peas here. If using dried chick peas, soak them overnight in water. Place in a large pan of salted water and bring to a boil. Cover and cook until soft, about 30 minutes, and then drain.

INGREDIENTS

2 tbsp. Patak's Tikka Paste
1 tsp. vegetable oil
1 can (540 ml) chick peas, drained
1 medium onion, chopped
1 medium tomato, chopped
1 tbsp. fresh cilantro, chopped
1 tsp fresh mint, chopped
1 green chilii pepper, cut lengthwise in half
1/2 tsp. sugar

Instructions

Heat vegetable oil in a frying pan over medium high heat. Fry the onions for 5 - 6 minutes, until soft. Add the Patak's Tikka Paste and the chopped tomatoes, reduce heat to medium, and cook for another 5 - 8 minutes. Add the green chilli pepper and chick peas. Cook for another 2 minutes. Stir in the sugar, chopped mint and fresh cilantro.
Serve with warm naan bread or chapattis.

Heat Meter - Medium

Difficulty Level
Easy-Intermediate