pindi chole recipe/ punjabi pindi chana recipe / how to make pindi chole / punjabi pindi chana recipe – a spicy punjabi style chickpea curry made by cooking chickpeas in an onion tomato masala.
pindi chole is a classic dish from rawalpindi region and is a very popular dish in punjabi cuisine. It is spicy in nature and is flavored with a lot of spice powders. All you need is readymade chole masala for preparing pindi chana.
punjabi pindi chole is very easy to preapare. Soak chickpeas overnight. Pressure cook them with enough water and spices. Once done, mix it with a mixture of onion tomato and spices. Finally, garnish with coriander leaves. Tasty pindi chana is ready to serve.
Cooking chickpeas with tea bag done to give a nice color to chole pindi. But it is an optional step. You can cook chana with spices alone to make it aromatic and avoid tea bag. The difference will be in the color. You will not get the nice brownish color.
Chole is a very popular dish in India and is served in all the restaurants. There are various chole recipes, most of them prepared using chole masala. But the difference between this pindi chole and other chole recipes are that pindi chana uses a combination of kabuli chana and chana dal.
chole masala is a spice powder used to prepare chickpeas especially punjabi chole. It is readily available in all grocery shop in various brands. It can also be prepared at home with basic ingredients like bay leaf, cumin, coriander seeds, red chilies, peppercorns and pomegranate seeds.
Serve pindi chole with chapati, roti, naan, or with rice.
pindi chole recipe
preparation time: 20 mins
cooking time: 40 minutes
recipe type: side dish
serves: 3 – 4
for cooking chana
- kabuli chana – 1 cup
- chana dal – 2 tablespoons
- black cardamom – 2
- cinnamon stick – 1-inch piece
- tea leaves – 2 teaspoon
- cloves – 2
- green cardamom – 2
- bay leaf – 1
for pindi chana
- onion – 1 medium, grated
- garlic paste – 1/2 teaspoon
- green chili – 1, finely chopped
- ginger – 1 teaspoon, finely chopped
- tomato paste – 1/2 teaspoon
- coriander powder – 1 teaspoon
- garam masala powder – 1 teaspoon
- red chili powder – 1 teaspoon
- chole masala – 2 teaspoons
- salt – to taste
- coriander leaves – 2 tablespoons, finely chopped
how to make pindi chole recipe with step by step photos
1.Wash and soak chickpeas in enough water for 8 – 9 hours or overnight.
2. Take a muslin cloth and add bay leaf, tea powder, black cardamom, green cardamom, cinnamon stick, and cloves. Tie it tightly. Masala potli is ready.
3. Wash the chickpeas and add chickpes, potli, 1/2 teaspoon salt, 2 and 1/2 cups water. Mix well. Pressure cook on high flame for one whistle and then cook on low flame for another 20 minutes. Wait till the pressure subsides. Discard the potli.
4. Heat oil in a pan. When the oil is hot enough, add ginger, green chilies, and saute on medium flame.
5. Add onion garlic paste and saute on medium flame till the raw smell of onion and garlic goes off completely.
6. Add tomato paste, and saute well and cook on medium flame till oil starts separatingo n the sides of the pan.
7. Add coriander powder, garam masala, chili powder, chole masala and mix well on medium flame for 1 minute. Keep stirring.
8. Add cooked kabuli chana along with the cooked water, salt, and mix well. Cook on medium flame for 10 – 15 minutes or until the entire water gets evaporated. Keep stirring in-between so that the mixture does not stick to the bottom of the pan. Turn off the flame.
9. Add finely chopped coriander leaves, mix well.
10. Serve pindi chole with roti, chapati, rice or with naan.
pindi chana recipe or pindi chole below
- for cooking chana
- 1 cup kabuli chana
- 2 tablespoons chana dal
- 2 black cardamom
- 1-inch cinnamon stick
- 2 teaspoons tea leaves
- 2 cloves
- 2 green cardamom
- 1 bay leaf
- for pindi chana
- 1 onion medium, grated
- ½ teaspoon garlic paste
- 1 green chili, finely chopped
- 1 teaspoon ginger, finely chopped
- ½ teaspoon tomato paste
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- 1 teaspoon red chili powder
- 2 teaspoons chole masala powder
- salt to taste
- 2 tablespoons coriander leaves, finely chopped
- Wash and soak chickpeas in enough water for 8 - 9 hours or overnight.
- Make potli with bay leaf, cinnamon stick, black cardamom, green cardamom, cloves, and tea leaves.
- Pressure cook chickpeas with potli, ½ teaspoon salt, and 2½ cups water.
- Discard potli.
- Heat oil in a pan. Add chopped green chili, ginger, saute on medium flame.
- Add onion garlic paste and saute on medium flame till raw smell of onion and garlic goes off.
- Add tomato paste, saute till oil separates.
- Add coriander powder, garam masala, chili powder, chole masala, mix well, cook on low flame for 1 minute.
- Add cooked kabuli chana along with water, salt, cook on medium flame for 10 - 15 minutes or until the entire water evaporates.
- Add finely chopped coriander leaves, mix well.
- Serve pindi chole with chapati, roti, naan or with rice.