Chick Pea Curry

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.

Heat Level





  • 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


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