CHRISTMAS OFFER Subscribe to Yorkshire Life today CLICK HERE

Chole cinnamon spiced chickpea curry recipe by Prashad Indian

PUBLISHED: 12:11 01 November 2013 | UPDATED: 12:12 01 November 2013

Chole cinnamon spiced chickpea curry, Photo by Saltyard Books 2012

Chole cinnamon spiced chickpea curry, Photo by Saltyard Books 2012

Saltyard Books 2012

Celebrate Diwali with this tasty vegetarian dish courtesy of Prashad Restaurant in Drighlington, West Yorkshire. Minal and Kaushy Patel were recently named Chefs of the Year in the 2013 Yorkshire Life Food and Drink Awards and were praised for their fuss-free and fun approach to cookery which has deservedly garnered a loyal and growing following in both Yorkshire and across the UK.

Chole is a versatile dish that is enjoyed at different times of the day throughout South Asia: in Lahore it is eaten for breakfast; in Punjab, it is served as a snack and referred to as ‘chaat’; in Gujarat it is treated as a main meal and eaten with bathura; and at our restaurant customers like to enjoy it at lunch time as well as in the evening. It is also the dish that first persuaded Gordon Ramsay that we could be Britain’s Best Restaurant! Chole is simple to make and the focus is really on the balance of spices. The spice preparations make all the difference to the flavours of the finished dish – for example, the cumin cooked with the onion forms a base note, while the cumin in the garam masala creates an upper flavour, together building delicious layers.

Serves 4

Ingredients

3 x 400g tins of chickpeas, rinsed and drained

4 tsps sunflower oil, plus 75ml

15g coriander seeds

1 cinnamon stick

3-6 dried red chillies

8 cloves

1 tsp black peppercorns

6 dried Indian bay leaves

2 tsps cumin seeds

1 medium onion, chopped or blended to a smooth paste

4cm root ginger, peeled and roughly chopped

1 x 400g tin of peeled plum tomatoes, finely chopped or blended

1 ¾ tsps salt

1 tsp medium red chilli powder

1 tsp turmeric

1 tsp sugar

2 handfuls of fresh coriander, finely chopped

Method

Place the chickpeas in a large pan with 500ml of warm water and boil for about 5 mins over a high heat. Remove from the head and set aside, still in their cooking water.

Heat 4 tsps of oil in a small pan for 30 seconds over a low heat, then stir in the coriander seeds, cinnamon, red chillies, cloves, peppercorns, bay leaves and 1 tsp of the cumin seeds. Fry the spices for 5 mins or so until dark brown, stirring continuously so that they don’t burn, then set this garam masala aside to cool.

Heat the remaining 75ml of oil in a large pan for a minute over a medium heat, then add the other tsp of cumin seeds and fry until they start to brown. This only takes a minute or two, so be careful not to overcook or burn them. Stir the onion paste into the cumin seeds (watch out, as the oil may spit) and fry until dark brown, stirring regularly to avoid sticking or burning – I usually stir, cover the pan and leave the mixture to cook for a minute before stirring again, repeating this 5 or 6 times until the onion is done.

Crush the ginger using a pestle and mortar (or a blender), to make a fine pulp. Stir the tomatoes into the onions, followed by the ginger, salt, red chilli powder, turmeric and sugar, then increase the heat to high. Stir in the chickpeas with their cooking water, along with an additional 300ml of warm water, then cover the pan and leave to simmer for 5 mins, stirring occasionally.

While the chickpeas are cooking, finely grind the cooled roasted spices in a blender or with a pestle and mortar. Add to the chickpea mixture, stir, then remove the pan from the heat.

Sprinkle with the chopped coriander, then cover the pan again and leave to rest for around 10 mins to allow the flavours to infuse.

Reheat over a medium heat until piping hot

www.prashad.co.uk

@Prashad_veggie

Related articles

0 comments

More from Food & Drink

Friday, November 9, 2018

Celebrate the party season in style at Matt Healy x The Foundry and enjoy a three-course menu packed full with festive flavours.

Read more
Friday, November 9, 2018

After the Christmas season, we’ll be welcoming in 2019 in style with our exclusive Taster Menu events.

Read more
Friday, November 9, 2018

Celebrating the 50th anniversary of a West Yorkshire restaurant that’s a firm favourite with foodies

Read more
Huddersfield
Friday, November 2, 2018

The finest talent in Yorkshire’s hospitality industry gathered at Rudding Park for the announcements of the winners.

Read more
Wednesday, October 31, 2018

A sweet way to get your five-a-day

Read more
Friday, October 26, 2018

A traditional treat around the bonfire on November 5th but delicious any time of the year. Try this recipe fresh from the experts at Bettys Cookery School, Harrogate.

Read more
Thursday, October 25, 2018

What does a new partnership mean for one of Yorkshire’s leading restaurants with rooms? Claire Gallagher revisits The Yorke Arms .

Read more
Pateley Bridge
Monday, October 22, 2018

There is much to admire about the food and atmosphere at The Plough, Scalby, says Jeannie Swales

Read more
Friday, October 12, 2018

One of the world’s top chefs is winging his way back to Yorkshire

Read more
Friday, October 5, 2018

Where there’s smoke, there’s fire – and flavour. It’s not a new technique – our prehistoric ancestors were preserving meat with smoke while still discussing whether or not to invent the wheel (they voted ‘yes’ in the end) – but it is enjoying something of a renaissance among contemporary carnivores.

Read more
Wednesday, October 3, 2018

Lunch Menu - £15 for two small plates & a drink.

Read more
Thursday, September 20, 2018

“Guests can expect to enjoy an a la carte menu packed with a unique take on British classics, as well as a wine list which is often recognised as one of the best in the city”.

Read more
Tuesday, September 18, 2018

The winners of the 2018 Yorkshire Life Food and Drink Awards were announced at a glittering ceremony at Rudding Park Hotel.

Read more
Tuesday, September 18, 2018

The winner of the Bar of the Year category announced

Read more

Topics of Interest


Follow us on Twitter


Like us on Facebook

Subscribe or buy a mag today

subscription ad

Local Business Directory


Newsletter Sign Up

Sign up to the following newsletters:

Sign up to receive our regular email newsletter

Our Privacy Policy


Property Search