Punjabi-Style Chole Chickpea Curry Recipe
- 3 large onions (sliced thin, divided)
- 2 large tomatoes (chopped)
- 1 tablespoon ginger paste
- 2 tablespoons garlic paste
- 2 tablespoons vegetable oil (or canola or sunflower cooking oil)
- 2 bay leaves
- 5 to 6 cloves
- 3 to 4 green cardamoms
- 5 to 6 peppercorns
- 1 teaspoon cumin powder
- 2 teaspoons coriander powder
- 1/2 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- 2 teaspoons garam masala
- 2 15 1/2-ounce cans of chickpeas
- Kosher salt (to taste)
- Water (enough to make a gravy)
- 1- inch piece of ginger (julienned)
- 2 tablespoons fresh coriander leaves (chopped fine)
- Grind 2 of the sliced onions, the tomatoes, and the ginger and garlic paste together into a smooth paste in a food processor.
- Heat the vegetable oil in a deep, thick-bottomed pan on medium heat.
- Add the bay leaves, cloves, cardamom, and peppercorns and sauté until slightly darker and mildly fragrant.
- Add the remaining sliced onion and fry until light golden in color.
- Add the onion-tomato paste you made earlier and fry till the oil begins to separate from the paste.
- Add the dry, powdered spices—cumin, coriander, red chili, turmeric, and garam masala powders. Sauté, stirring frequently, for 5 more minutes.
- Drain the water in the can from the chickpeas and rinse them well under running water.
- Now add the chickpeas to the masala you fried up earlier. Stir to mix everything well.
- Add salt to taste and enough hot water to make the gravy—about 1 1/2 cups.
- Simmer and cook covered for 10 minutes.
- Use a flat spoon or potato masher to mash some of the chickpeas coarsely. Stir to mix everything well.
- Garnish with juliennes of ginger and finely chopped fresh coriander leaves. A squeeze of lemon and a handful of very finely chopped onion tastes great as a garnish too.
