Pindi Chole

           This is a traditional Punjabi style chole that is so yummy with full of flavours and a blend of various spices. Tea bags are used in this recipe to get a rich dark coloured gravy. Please note that there is no use of any onion or tomato in this recipe. It is a great comfort food that is just perfect for a lazy weekend meal. 

        

           Paired with some fresh chilies and a dash of lime, this wholesome side dish can be enjoyed with any type of Indian bread like naan, kulcha, tandoori roti, poori, paratha, bhatura, chapati, plain rice or jeera rice. So get going and dish out this amazing restaurant style Pindi Chole by checking out the step by step pictorial recipe to prepare it.

• 1 cup white Chickpeas (Kabuli chana), soaked overnight
• 2 bay leaves
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 1-2 tea bags
• 2-3 tbsp. oil
• 1 tsp. carom seeds (ajwain)
• 2 green chilies, slit
• 1 tsp. ginger, chopped
• 1 tsp. garlic, chopped
• 1/4 tsp. asafoetida (opt)
• salt to taste
• 12 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. amchur powder (dry mango powder)
• 1 tsp. anardana powder (pomegranate powder)
• 1/4 cup tamarind water
• 1 tsp. coriander leaves, chopped

          Pressure cook the soaked chana in 2 cups water, tea bags, salt, bay leaves, cinnamon, cardamoms and cloves. (You can also use a Bouquet Garni / Spice Potli  instead) for 5-6 whistles. 

          Open the lid when it cools down. Discard the whole spices and the tea bags. 

           Heat oil in a pan and temper with carom seeds, asafoetida, green chilies, ginger and garlic. Sauté for a few seconds.

          Now add all the dry spices and sauté for a few seconds. Next add the boiled chickpeas and simmer till it turns slightly thick. 

          Add the tamarind water and mash with a potato masher. When you get the desired consistency, switch off the flame.

          Garnish with coriander and serve with naan, kulcha, tandoori roti, poori, bhatura, paratha, chapati, plain rice or jeera rice.

                    Pressure cook soaked chana in 2 cups water, tea bags, salt, cinnamon, 
                    cardamoms, bay leaves & cloves for 5-6 whistles. 

                     Heat oil & temper with carom seeds, asafoetida, green chilies, ginger 
                     and garlic. Sauté for a few seconds.

                                Add all dry spices and saute for a few seconds. 

                                Add boiled chickpeas & simmer till it turns slightly thick. 

                                 Add tamarind water and .....

                        mash with a potato masher. When you get the desired consistency, 
                       switch off the flame.

                   Garnish with coriander & serve with naan, kulcha, tandoori roti, poori,
                   bhatura, paratha, chapati, plain rice or jeera rice.

Amritsari Chole

          This is a traditional Punjabi style chole that is so yummy with full of flavours. Tea bags are used in this recipe to get a rich dark coloured gravy. It is a great comfort food that is just perfect for a lazy weekend breakfast. 

          Paired with some green chilies and a dash of lime, this wholesome side dish can be enjoyed with any type of India bread like naan, kulcha, tandoori roti, poori, paratha, bhatura or just plain chapati. So get going and dish out this amazing restaurant style Amritsari chole curry for your loved ones.

          

• 1 cup white chickpeas (kabuli chana)
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 1/2 tsp. peppercorns
• 1-2 bay leaves
• 1/2 tsp. carom seeds (ajwain)
• 1-2 tea bags
• 1 onion, sliced
• 3-4 garlic, sliced
• 1/2 tsp. baking soda
• salt to taste
• 2 tbsp. ghee
• 1 tbsp. oil
• 1 tbsp. chana masala
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• 1/2 tsp amchur powder
• 1/2 cup tomato puree
• 1 tbsp. tomato paste
• 1 tsp. kasuri methi, crushed
• 1/2 tsp. ginger julienne
• 2 green chilies, slit
• coriander leaves, extra ginger julienne and slit green chilies to garnish

          In a muslin cloth, tie cinnamon, cardamoms, cloves, pepper and bay leaves into a potli. 

          Pressure cook the soaked chana in 2 cups water, onion, garlic, carom seeds, tea bags, baking soda, salt and the spice potli for 4-5 whistles. 

           Open the lid when it cools down. Discard the spice potli and the tea bags. 

           Heat ghee and oil in a pan. Add all the dry spices and saute for a few seconds. Then add the tomato puree and tomato paste. Saute till the oil separates.

           Add the boiled chickpeas, ginger julienne, slit green chilies and kasuri methi. Mix everything well and simmer till it turns slightly thick. Switch off the flame.

          Garnish with coriander leaves, ginger julienne and green chilies. Serve as a side dish with naan, kulcha, tandoori roti, poori, bhatura, paratha or just plain chapati.