Punjabi Chole

How to cook it

1. Heat ghee in a heavy pan and sauté onions until deep golden.
2. Add garlic and ginger; cook for 1 minute.
3. Stir in cumin, coriander, turmeric and chilli powder; toast for 30 seconds.
4. Pour in pureed tomato and cook until the oil separates, around 5–6 minutes.
5. Add chickpeas with a splash of water; simmer for 15–20 minutes until thickened.
6. Finish with garam masala and salt to taste.
7. Garnish with coriander and serve with Basmati rice or bhature.