Chole is Punjab’s great chickpea dish and it needs a specific blend. Anardana or amchur for sourness, plenty of dried spice, and enough body to darken the gravy.

The sourness is what makes it chole rather than a chickpea curry.

Soak and cook your kabuli chana, then build the gravy with onion, tomato and the masala. Serve with bhatura, puri or plain rice, with sliced onion and lemon on the side.

On the spice shelf at Curry Corner, North Melbourne.