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Prachi Gaddam
Pindi Chole is a Panjabi savoury preparation that is a black/ dark chickpea curry with flavours of abundant aromatic spices best served with Bhature or paratha and a glass of full fat lassi.
Looks delicious!
Soak chickpeas overnight.
Pressure cook chickpeas with tea bags and whole spices till soft.
Remove tea bags. And drain water. Do not discard this water as we will use it later for gravy
In a vessel, heat oil, add tempering of cumin seeds, ajwain, slit green chillies
Add ginger garlic paste and saute.
Add all ground spices Everest masala, pomegranate seed powder, cumin and coriander powder, red chilly powder and garam masala. You can adjust spices as per choice.
Mix boiled Chhole with spices
Let the spices coat chickpeas well
Add little water and let the curry boil
Add tamarind pulp and Aamchur powder
When the water reduces again add water from boiled chickpeas to cook it.
Add tomato puree and crushed Kasuri methi when the gravy thickens a bit.
Cook till chhole are soft and can be pressed with spoon.
While serving garnish with coriander leaves and ginger julienne.
Gurugram, India
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
Kanupriya
Neha Seth
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