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Pindi Chole

May-03-2017
Prachi Gaddam
0 minutes
Prep Time
30 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Pindi Chole RECIPE

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.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • North Indian
  • Pressure Cook
  • Main Dish

Ingredients Serving: 2

  1. Chickpeas 1 cup
  2. Whole spices: bay leaf 1, cloves 2, pepper 3, green cardamom 2, black cardamom 1, cinnamon 1/2 inch piece, shahi jeera 1 teaspoon, star anise 1
  3. Tea bag 1
  4. Oil 2 teaspoons
  5. Ajwain 1/2 teaspoon, cumin seeds 1 teaspoon
  6. Ginger garlic Paste 3 teaspoon
  7. Everest Chole masala 2 teaspoons
  8. Anardana/ pomegranate seed powder 2 teaspoon
  9. Cumin and coriander powder 2 teaspoon
  10. Turmeric 1/2 teaspoon
  11. Red chilly powder 1 teaspoon
  12. Amchur powder 1/2 teaspoon
  13. Tamarind pulp 1 teaspoon
  14. Slit green chillies 2
  15. Kasuri methi 1 teaspoon crushed
  16. Tomato puree 1/2 cup (optional)
  17. Salt to taste
  18. Coriander leaves and ginger julien for garnishing

Instructions

  1. Soak chickpeas overnight.
  2. Pressure cook chickpeas with tea bags and whole spices till soft.
  3. Remove tea bags. And drain water. Do not discard this water as we will use it later for gravy
  4. In a vessel, heat oil, add tempering of cumin seeds, ajwain, slit green chillies
  5. Add ginger garlic paste and saute.
  6. 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.
  7. Mix boiled Chhole with spices
  8. Let the spices coat chickpeas well
  9. Add little water and let the curry boil
  10. Add tamarind pulp and Aamchur powder
  11. When the water reduces again add water from boiled chickpeas to cook it.
  12. Add tomato puree and crushed Kasuri methi when the gravy thickens a bit.
  13. Cook till chhole are soft and can be pressed with spoon.
  14. While serving garnish with coriander leaves and ginger julienne.

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Arushi Singh
May-24-2017
Arushi Singh   May-24-2017

Looks delicious!

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