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Punjabi Chole
made with Arvinda's Channa Masala
A restaurant staple and a "go-to" for vegetarians and yogis alike, our Channa Masala is mildly spiced with ginger, cumin and turmeric, elevating this chick pea and potato curry to a level of flavour bliss!
- Prep Time
5 min - Cook Time
25 min - Serves
2 to 4
2 CUPS | water, divided |
1 ¾ TSP. | sea salt, divided |
1 ¼ CUP | cubed peeled potatoes, OR 1 large potato, peeled and cubed |
2 TBSP. | oil |
½ CUP | finely chopped onions |
¼ CUP | crushed tomatoes, canned and unsalted |
1 ½ TBSP. | ARVINDA’S CHANNA MASALA (use 1 TBSP. for milder; 2 TBSP. for hotter) |
½ TSP. | garlic paste |
2 CUPS | chick peas, cooked, OR 540ml (19-ounce) can, rinsed and drained |
½ TSP. | ARVINDA’S GARAM MASALA, to garnish |
Fresh cilantro, finely chopped, to garnish |
In a heavy based medium pot, add 1 cup of water, 1 teaspoon of salt and the potatoes. Partially cover and simmer on medium-high to cook the potatoes, about 8 to 10 minutes. Take care they don’t overcook. Drain and set aside.
In a heavy-based non-stick medium pan or pot, heat the oil on medium-high. Add the onions and cook until caramelized, stirring for 10 minutes.
Stir in the tomatoes and cook for one minute. Add ARVINDA’S CHANNA MASALA, garlic and the remaining ¾ teaspoon of salt. Mix and cook for a couple of minutes
Stir in the chick peas and add the remaining 1 cup of water to create a saucy consistency. Cover and simmer for a few minutes
Garnish with a sprinkling of ARVINDA’S GARAM MASALA and cilantro. Serve with deep-fried puris or any Indian style flatbread, or basmati rice.