Punjabi Chole (Vegan Chick Pea Curry)

A popular, creamy North Indian chickpea curry, recreated with ingredients easily sourced in the UK.

Prep Time

10 mins

Cook Time

20 mins

Servings

2 people

Ingredients

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 (chopped), 1/2 red chilli (chopped)
• 3 tbsp oil, 3 cloves garlic, 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 canned chickpeas, 1/4 tsp sugar
• 1/2 tsp salt, 1/4 tsp black pepper
• 2 tsp vegan butter, fresh coriander

Method

Step 1: Toast Seeds

Toast the bay leaf, coriander, cumin, fennel, sunflower seeds, and peppercorns in a dry pan until lightly browned.

Step 2: Grind Seeds

Grind the toasted seeds with a pestle and mortar until a fine powder.

Step 3: Fry Onion

Fry the onion and chilli in oil over medium heat until the onion is soft and browned.

Step 4: Garlic & Ginger

Add the garlic and ginger, reduce to low heat and cook for 1 minute.

Step 5: Add Spices

Add the ground seed powder, cinnamon, thyme, cumin, ginger, and garam masala. Fry for 1 minute.

Step 6: Tomato & Fenugreek

Add tomato puree and fenugreek leaves. Fry for 1 minute.

Step 7: Simmer

Add chickpeas (with water), sugar, salt, pepper, and butter. Simmer for 15 minutes, adding more water if needed.

Step 8: Serve

Add a coriander garnish and serve.

Alternatives

Butter gives a creamier taste, but can be omitted to make the dish healthier. Vegan or dairy butter can be used depending on preference. Chilli adds medium heat, which can be adjusted or replaced with 1/2 tsp of paprika for a milder taste.