Punjabi Chole (Vegan Chick Pea Curry)
This recipe is a recreation of a popular North Indian dish, made with ingredients that are easy to source in the UK. Perfect to serve as a side dish or with flatbreads and rice.
Preparation time - 10 minutes
Cooking time - 20 minutes
Ingredients (serves 2)
For the seed toasting
1 bay leaf
1 tbsp coriander seeds
1/2 tsp cumin seeds
1 tsp fennel seeds
1 tbsp sunflower seeds
8 peppercorns
For the sauce
1/4 onion, finely chopped
1/2 fresh red chilli, finely chopped
3 tbsp oil
3 cloves finely chopped fresh garlic or garlic paste
1 tbsp ginger paste
1/4 tsp cinnamon
1/4 tsp dried thyme
1/2 tsp cumin
1/4 tsp ginger
1 tsp garam masala
2 tbsp tomato puree
1/2 tsp fenugreek leaves
400g can of chickpeas
1/4 tsp sugar
1/2 tsp salt
1/4 tsp black pepper
2tsp vegan butter
coriander for garnish
To cook
1. Add the seed toasting ingredients to a frying pan without oil. Toast the seeds on a low/medium heat for around 3 minutes, or until the seeds are lightly browned.
2. Grind the toasted seeds with a pestle and mortar until it becomes a fine powder.
3. Fry the onion and chilli in the oil over a medium heat until the onion is soft and beginning to brown.
4. Add the garlic and ginger, reduce to a low heat and cook for 1 minute.
5. Add the ground seeds from step 2, along with the cinnamon, dried thyme, cumin, ginger and garam masala. Fry for 1 minute.
6. Add the tomato puree and fenugreek leaves. Fry for 1 minute.
7. Add the chickpeas with their water along with the sugar, salt, black pepper and butter. Simmer for 15 minutes, topping up with a little water if required.
8. Serve with a coriander garnish.
Alternatives
The butter gives the dish a creamier taste, but can be omitted to make the dish healthier. Also dairy butter can be used if you do not need the dish to be vegan.
The chilli gives the dish a medium heat, this could be increased if you prefer spicy food, or lowered or replaced with 1/2 tsp of paprika if you prefer a milder taste.
The coriander is also optional.
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