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PINDI Chana

Apr-24-2017
Sreemoyee Bhattacharjee
20 minutes
Prep Time
40 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT PINDI Chana RECIPE

This lovely blackish channa, very famous in Northern states with bhatura is an absolute delishhhhh on the palate.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Punjabi
  • Simmering
  • Boiling
  • Sauteeing
  • Main Dish
  • Low Fat

Ingredients Serving: 6

  1. Kabuli chana (soaked) - 1 cup
  2. Onion paste - 1/2 cup
  3. Tomatoes (chopped) - 2
  4. Ginger garlic paste - 2 tsp
  5. Coriander powder - 1 tbsp
  6. Jeera Powder - 1/2 tsp
  7. Red Chilli powder - 1 tsp
  8. Anaardana (pomegranate) powder - 1/2 tsp
  9. Amchur powder - 1 tsp
  10. Shahi jeera - 1 tsp
  11. Garam masala powder - 1/2 tsp
  12. Tea leaves - 3 tbsp
  13. Green cardamom - 2
  14. Black cardamom - 1
  15. Cinnamon stick - 1
  16. Cloves - 2
  17. Bay leaf - 1
  18. Salt as per taste
  19. Ghee/ refined oil
  20. Coriander leaves for garnishing

Instructions

  1. Make a small potli or a bag with muslin cloth, containing the tea leaves, the green and black cardamom, cinnamon and black. Fasten it tightly.
  2. Now put this potli along with the soaked kabuli chana in a pressure cooker with required amount of water.
  3. Cook till the kabuli chana is boiled. Strain them and keep aside.
  4. To make the masala, heat a kadai with ghee/ oil.
  5. Once heated, add the bay leaf and shahi jeera.
  6. Now add the onion paste and keep stirring and saute till golden brown.
  7. Then add the ginger garlic paste and stir. Cook till the raw smell disappears.
  8. Then add the tomatoes, red chilli powder, garam masala powder, jeera powder and coriander powder along with salt.
  9. Cook on a low flame with occasional stirring till the masala leaves oil.
  10. Then add the strained and boiled kabuli chana.
  11. Give it a stir and add water for the gravy.
  12. Finally add the amchur powder and anaardana powder, stir.
  13. Check for salt and finally finish off with coriander leaves.
  14. Serve it with bhatura or poori .

Reviews (2)  

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Diksha Wahi
Apr-25-2017
Diksha Wahi   Apr-25-2017

Delicious dish!

Sana Tungekar
Apr-24-2017
Sana Tungekar   Apr-24-2017

Gud one

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