We are delighted to have partnered with the wonderful Chilli & Mint to create a delicious curry and Feragaia pairing, perfect for feeding a crowd this festive season!
Give it a try and let us know how you get on...
PUNJABI CHOLE
Serves 4
METHOD
Chickpeas, known as chole or chana, are a great option if you go for the tinned or jarred variety and you want a quick and easy meal. This one literally takes under 20 minutes and is cooked in the North Indian style. Typically, it is made with dried chickpeas, which are soaked overnight and then boiled with a few spices and often a teabag or two (to give it that deep brown colour). My version is the paired down on time, but not flavour, and is a family favourite.
INGREDIENTS
- 2 tbsp vegetable/rapeseed oil
- ½ tsp cumin seeds
- ½ tsp fennel seeds
- 4 cloves
- 4 green cardamom, opened slightly
- 1-star anise
- 2-inch cinnamon stick, broken in two or three pieces
- 1 white onion, finely chopped
- 1 tsp salt
- 2 tsp ginger-garlic paste
- 1 green chilli, cut on the diagonal, optional
- 4 medium tomatoes, blended until smooth
- ½ tsp ground turmeric
- ¼ tsp ground Kashmiri chilli powder
- 1 tsp ground coriander
- 1 tsp ground chaat masala
- 1x 400g tin/jar of chickpeas
- 200ml water
- 1 tsp sugar
- ½ tsp ground garam masala
- 1 tbsp dried fenugreek/methi leaves
- 2 tbsp freshly chopped coriander leaves
- ½ small red onion, finely sliced to serve, optional
FERAGAIA CRANBERRY & TONIC
WHAT YOU'LL NEED
- 50ml Feragaia
- 15ml Cranberry juice
- Tonic
- Ice cubes
- Rosemary
- Cranberries
HOW TO MAKE IT
Add 50ml Feragaia and 15ml cranberry juice to a glass. Stir, add ice cubes, top with tonic and garnish with fresh rosemary and cranberries.
CHILLI & MINT