Recipe Type: Lunch
- Chick Peas 125g (4,5 oz)
- Eno Fruit Salt 5g
- Poonjiaji’s Punjabi Chole 100g Pouch
- Water 2 cup
- Soak Cup (4,5 oz./125g) *Chick Peas in water overnight. Pressure cook (20 – 25 mins) in 2 cup (600ml) water with 5g Eno Fruit salt.
- Add Poonjiajis Chole Gravy to Cooked *Chic Peas & Stir to blend thoroughly.
- Cover and Simmer over medium heat for 5 mins. Serve.
- Garnish with fresh chopped Onions & finely chopped Cilantro Coriander) leaves.
- * Instead use pre -cooked Chic Peas in tins. Wash and drain salt water.
Serve curry hot with Parathas, Naan.