Pindi Chole
A classic, dark-hued Punjabi chickpea curry made without onions or tomatoes, flavored with a unique blend of dry roasted spices.
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Ingredients
- 1 cup Dried Chickpeas (Kabuli Chana)
- 2 pieces Tea Bags
- 1 inch Cinnamon Stick
- 2 pieces Black Cardamom
- 2 tablespoons Anardana (Dried Pomegranate Seeds) Powder
- 1 tablespoon Coriander Powder
- 1 teaspoon Amchur (Dry Mango Powder)
- 1 teaspoon Garam Masala
- 2 inch julienned Ginger
- 3 slit Green Chilies
- 3 tablespoons Ghee
- 1 teaspoon Salt
Instructions
- 1
Soak the chickpeas in water for at least 8 hours or overnight.
- 2
Pressure cook the soaked chickpeas with tea bags, cinnamon, black cardamom, salt, and 3 cups of water for 5-6 whistles until soft.
- 3
Drain the chickpeas and discard the tea bags and whole spices, reserving half a cup of the cooking liquid.
- 4
In a small bowl, mix the anardana powder, coriander powder, amchur, and garam masala.
- 5
Place the cooked chickpeas in a heavy-bottomed pan and coat them thoroughly with the dry spice mixture.
- 6
Heat ghee in a small tadka pan; add the julienned ginger and slit green chilies, sautéing for 1 minute.
- 7
Pour the hot ghee and aromatics over the spiced chickpeas and mix well.
- 8
Add the reserved cooking liquid and simmer on low heat for 10-15 minutes until the spices are well absorbed and the dish is dark and dry.
Nutrition per Serving
285
Calories
12g
Protein
38g
Carbs
11g
Fat
9g
Fiber
2g
Sugar
620mg
Sodium
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