Amritsari Pindi Chole
A dark, robust, and spicy chickpea curry from the heart of Punjab, traditionally cooked without onions or tomatoes and flavored with a unique blend of roasted spices.
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Ingredients
- 1 cup Dried White Chickpeas (Kabuli Chana)
- 2 pieces Black Tea Bags
- 2 tablespoons Anardana (Dried Pomegranate Seeds) Powder
- 1 tablespoon Ginger-Garlic Paste
- 2 tablespoons Chole Masala Powder
- 3 pieces Green Chilies, slit
- 3 tablespoons Ghee or Oil
- 1 teaspoon Amchur (Dry Mango Powder)
- 1 set Whole Spices (Cinnamon, Cardamom, Cloves)
- 1 teaspoon Kasoori Methi (Dried Fenugreek Leaves)
- 1/4 teaspoon Baking Soda
Instructions
- 1
Soak the chickpeas in water for at least 8 hours or overnight.
- 2
Pressure cook the chickpeas with tea bags, baking soda, salt, and whole spices in 3 cups of water for 5-6 whistles until soft.
- 3
Discard the tea bags and drain the chickpeas, reserving one cup of the dark cooking liquid.
- 4
In a bowl, mix the boiled chickpeas with anardana powder, chole masala, amchur, and ginger-garlic paste until well coated.
- 5
Heat ghee in a heavy-bottomed pan or kadhai; add slit green chilies and ginger juliennes.
- 6
Add the coated chickpeas to the pan and sauté on medium heat for 5-7 minutes, mashing a few chickpeas to thicken the texture.
- 7
Pour in the reserved dark cooking liquid and simmer until the water is mostly absorbed and the spices cling to the chickpeas.
- 8
Crush kasoori methi between your palms, sprinkle over the dish, and serve hot with bhature or kulcha.
Nutrition per Serving
320
Calories
12g
Protein
45g
Carbs
14g
Fat
11g
Fiber
4g
Sugar
650mg
Sodium
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