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.
