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