Chhole

Punjab's chhole, without the soak-and-simmer wait.

Real Amritsari chhole takes time, the chickpeas need soaking, the masala needs coriander, cumin and fenugreek working together for hours until it turns that deep, tangy brown. This base gets you there in a fraction of the time. Add your boiled chickpeas, bring it to a boil, and you've got chhole that's dark, full-bodied and unmistakably Amritsari, ready for bhatura, roti, or a simple bowl of rice.

Why you'll love it

• Dark, tangy Amritsari-style masala base
• Ready in 10-12 minutes once your chickpeas are boiled
• Pairs equally well with bhatura, roti or rice

Serves: 3-4 | Cook time: 10-12 mins | Pairs with: Bhatura, Roti, Rice