This is one of the tastiest and simplest dry curries one could make. We garnish it with fresh garlic scapes, which truly enhance
Serves 4
Prep time: 10 minutes
Cook time: 25–30 minutes
the flavour. I haven’t forgotten my Gujarati roots, and made sure there was an element of sweet (sugar) and sour (lime) in this lovely dish. Enjoy!
Serves 4
Prep time: 10 minutes +
6–8 hours soaking
Cook time: 50 minutes
Amritsari chole is widely appreciated throughout north India and is served in eateries and by street vendors alike. Chole is a type of chickpea curry that we serve with pooris. It is most often served with mango pickle and red onions. While the dish itself can be oily, my version is healthier, less greasy and still uncompromised on flavour. Punjabi chole masala is my preferred masala for this recipe and is available in Indian supermarkets.
4 potatoes
3 tbsp oil
1 tsp mustard seeds
¼ tsp asafoetida
4–5 dried red chillies
10–12 fresh curry leaves
85g/3oz/¾ cup chopped red onion
3 tbsp whole cashew nuts
40g/1½oz/⅓ cup podded fresh or
frozen peas, thawed if frozen
¾ tsp ground turmeric
2–3 tsp Green Chilli Paste
(page 32)
1½ tsp Coriander-cumin Powder
(page 29)
1 tsp salt, or to taste
1 tsp fresh lime juice
1½ tsp sugar
To finish
1 tbsp chopped coriander (cilantro)
1 tbsp chopped garlic scapes (optional) chapatis, to serve
Boil the potatoes in a pan of water for 15–20 minutes. Once tender, drain and allow to cool. Peel the potatoes and dice into 2cm (¾-inch) cubes. Set aside.
Heat the oil in a large pan and add the mustard seeds. Once they begin to crackle, add the asafoetida, dried chillies, curry leaves, onion and cashews. Cook for 6–7 minutes over a medium heat, stirring occasionally. Add the peas and cook until tender. Add the ground turmeric, green chilli paste, coriander-cumin powder and salt, along with the cooked potatoes. Cook for 4–5 minutes. Add 2 tablespoons water if needed.
Remove the pan from the heat and stir in the lime juice and sugar. Garnish with the chopped coriander and garlic scapes, if using, and serve with chapatis. 2½ tsp Punjabi chole masala or 2 tsp garam masala 165g/5½oz/¾ cup Tomato Purée 2 tbsp chopped coriander (cilantro), to garnish