The Big Boys Curry Book

Choley Pindi, Punjabi chick pea curry

The gardens of the Royal Retreat Hotel in Munnar

This traditional Punjabi recipe is a real treat to accompany a hot meat dish or can be eaten on its own with some nan or parathas. This will serve 4 as a side dish or two for a main course. If you can get them, pomegranite seeds, gently roasted and ground will just add a piquant edge to this dish. Do not worry if cannot get them, it's still good.


  • 400g can of chick peas
  • 2 tspn. white cummin, crushed lightly.
  • 2 tbsp. vegetable oil.
  • 1 medium onion, chopped fine
  • 5 cloves garlic, crushed.
  • 2 cm piece ginger, crushed.
  • 3 green chillies, slit.
  • 2 chopped tomatoes.
  • 4 tbsp. thick yoghurt.
  • 1 tsp. Chat Masala.
  • 2 tbsp. chopped coriander
  • Salt to taste.
  • 2 tbsp. pomegranite seed, gently roasted and ground. (Optional)


  1. Gently saute cummin in hot oil for a minute.
  2. Add onion, garlic, ginger and chillies and cook until onion is tender.
  3. Reduce heat and add tomatoes, yoghurt and chick peas. Bring back to simmering, stirring gently.
  4. Add Chat Masala (or a squeeze of lemon juice as an alternative), fresh coriander and salt to taste.
  5. Remove to serving bowl and sprinkle pomegranite powder over.

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