Pindi Chole
Pindi Chole | Punjabi Pindi Chana
Punjabi special Pindi Chole recipe!
Pindi Chole
Pindi Chole | Punjabi Pindi Chana
Punjabi special Pindi Chole recipe!
Servings Prep Time
4people 20minutes
Cook Time
20minutes
Servings Prep Time
4people 20minutes
Cook Time
20minutes
Ingredients
  • 2 Dried Bay Leaves
  • 2inch Cinammon Piece
  • 2 Cloves
  • 2 Cardamoms
  • 1tsp Cumin Seeds
  • 1tsp Coriander Seeds
  • 1/2tsp Ajwain/Carom Seeds
  • 1/2tsp Black Pepper
  • 2tbsp Anardana/Dried Pomegranate Seeds
  • 2cups Kabuli Chanasoaked overnight
  • 1/2cup Finely Chopped Onions
  • 1/2cup Finely Chopped Tomatoes
  • 1 -2tsp Black Tea bags1.5 tsp Black Tea Powder/Leaves
  • 1 Green Chilli Finely Chopped
  • 2tbsp Oil
  • 1tsp Shahi Jeera
  • 1/4tsp Asafoetida
  • 1tsp Ginger Garlic Paste
  • 1/4tsp Turmeric Powder
  • 1tsp Kashmiri Chilli Powder
  • 1tsp Cumin Powder
  • 1tsp Coriander Powder
  • 1/4tsp Dry Mango Powder
  • 1/2tsp Garam Masala Powder
  • Salt as needed
  • Water as needed
  • Fresh Coriander to garnish
  • Sliced Ginger to garnish
  • Sliced Onions to garnish
Instructions
  1. In a pressure cooker, add soaked kabuli chana along with tea bags (or black tea leaves tied tightly in a muslin bag) with enough water and cook for 4-5 whistles.
  2. Let the pressure drop naturally, discard the tea bag but save the water.
  3. In a pan, dry roast all ingredients for pindi chole masala until fragrant. Grind into a smooth powder once cooled down. Set it aside.
  4. In the same pan, heat oil. Add shahi jeera and finely chopped green chillies along with asafoetida.
  5. As they splutter, add finely chopped onions and cook until they are pink and look fried.
  6. Add ginger garlic paste, turmeric powder, Kashmiri chilli powder, cumin powder, coriander powder, dry mango powder, garam masala powder and fry until the raw smell goes off.
  7. As the oil oozes out from the edges, add finely chopped tomatoes and cook until they are mushy.
  8. Next add cooked kabuli chana and salt as needed. Mix well.
  9. Finally add the prepared pindi chole masala powder and cook for 3-4 mins. Add water reserved from cooking chana and let this boil for 7-8 mins on low flame. Garnish with fresh coriander
  10. Serve hot with any Indian bread (poori being the best), rice or pulao.