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Welcome to your instructions for
The Pure Punjabi Chole meal kit sachet
We want you to enjoy meal prepping with our meal sachets, and for it to be helping you in achieving your lifestyle and health goals.
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Below are your step-by-step instructions, with guidelines for preparation times and cooking times, along with a picture of the finished dish.
If you discover any particular favourites as you cook your way through your meal kit sachets, then simply click on the image of the dish to re-order that sachet.
Chole Mix instructions
This mix will make Chole for 4 people
Prep time: 5 minutes
Cooking time: 15 minutes
Simmer time: 20 minutes
1 teaspoon ghee (or sunflower oil if dairy-free or vegan)
1 medium onion
1 clove garlic, finely minced
25g ginger, peeled and finely minced
1 or 2 green birds eye chillis, finely chopped (if you like it very hot, add as much as you like)
1 sachet of Pure Punjabi Chole Mix (contains 1 x spice sachet, 1 x chickpeas)
1/2 tin of chopped tomatoes (approximately 200g)
1 tablespoon of chopped coriander leaves
Method:
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Pre-prep: take the chickpea sachet and soak the contents overnight, in separate bowls.
In the morning, drain off the water. Put the dry chickpeas into a saucepan and cover with clean tap water. *Note: you must change the water when going from soaking the chickpeas to boiling them.
Bring the chickpeas to the boil then simmer with the lid on for a hour. The chickpeas should be completely cooked through, but still firm. Drain the chickpeas.
They are now ready to use in the dish.
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- On a low to medium heat, fry the onion in 1 teaspoon of ghee (or sunflower oil) until translucent (not brown).
- Add the garlic, ginger and chilli and stir. The mixture can stick at this point so stir every 30 seconds or so, or add ½ - 1 tsp of ghee (or oil). Cook for a couple of minutes on a low heat to cook the raw flavour out of the garlic and ginger.
- Add the spices from the chole sachet. Then add 200g of tinned chopped tomatoes. Remove any remaining chopped tomatoes from the tin and store them in the fridge for another dish. Keep the empty tin to one side for later use.
- Add the boiled chickpeas and coat them completely in the spicy tomato mixture. Scrape down any chickpeas from the side of the pan. Fill the empty tin up by a quarter with tap water, and add the water to the saucepan, stir.
- Slowly bring the chickpeas to the boil and then, turn down to a low heat. Simmer the mixture for 20 minutes, or until the chickpeas are soft (but not mushy). Check the chickpeas 10 minutes into the simmering time, as you may need to top up the water (to prevent the mixture from sticking) as some will evaporate off and the chickpeas will absorb a little water too.
- Once the chickpeas are cooked, adjust the seasoning (if needed) and top with the coriander leaves. Serve hot.
Chole is traditionally served with puri (a fried chapatti). Our Puri Mix comes with step-by-step pictorial instructions, showing you how to make these using the traditional methods.
* Tip: Only want to eat 1 or 2 portions at a time? Make the entire Chole Mix and freeze the remaining portions as soon as they've completely cooled, so that they're ready for the next time you want to eat Chole. Don't forget to thoroughly defrost each portion before re-heating and serving. Ensure that food is always served piping hot.
We love to see your culinary creations! So post your dish as ‘Pure Punjabi chole’ on social media and tag as @PurePunjabiLtd so we can see!
P.S. We use the dried chickpeas over tinned beans as you retain more of the nutrition versus using tinned chickpeas.
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