Pindi chole is one of the most classic dish from Punjab . In this recipe Chloe/ Kabuli Chana / White Chickpeas /Garbanzo beans is cooked along with whole spices and tea decoction.There are several speculations about this dish preparation. Some say, no onion and tomatoes should be added. But few emphasize on adding Onion and Tomatoes.
I searched many recipes on google . Finally ,decided on one with addition of onion paste and tomatoes. As , I thought this recipe yields a more flavourful pindi chole. But I'm extremely sorry I don't actually remember from which blog I picked this recipe . Searched on google many times ,but couldn't find it back again. I know its not ethical to write others recipe without giving them credits and back links. 🙁 🙁 🙁
Pindi Chole is a semi dry dish ,it gets distinct flavours from anardana seeds / pomegranate seeds and unique brown hue from tea decoction. This is a simple recipe with whole lot of flavours . I have used Chole Masala here which has anardana seeds as one of the ingredient . So I have not added any extra anardana seeds powder. If you don't have Chole masala then alternatively garam masala along with anardana seeds , dry mango powder can be used. Refer notes below for easy alternative of chole masala.
In my view , the famous Chana Masala is entirely different from Pindi Chole. Different lies in main ingredient : chana -chole , consistency of the dish : gravy- semi dry , colour : red -brown and of course the taste respectively . Why I'm highlighting these differences are ,the dishes Punjabi Pindi Chole and Chana Masala synonymously used sometimes by few.
Chickpeas are rich in protein and fiber, both helps in weight loss. Also Chickpeas are excellent vegan and gluten-free source of protein and fiber .It also contain exceptional levels of iron,vitamin B-6, and magnesium. It's a known fact that fibre keeps us fuller for longer and protein satiates hunger. Hence add Chickpeas along with veggies to have a balanced diet.
Serve Pindi Chole garnished with onion rings and lemon wedges alongside Bhatura , Tandoori Roti ,Kulcha , Naan or Poori .Other Punjabi delicacy I love the most are Dal Makhani , Paneer Butter Masala , Rajma Masala , Chana Masala , Palak Paneer , Dry Peas Methi Masala , Chicken Butter Masala and Amritsari Fish Tawa Fry.
Recipe
Pindi Chole
Ingredients
For Pressure Cooking
- 1 Cup Dry Kabuli Chana
- 1 No Bay Leaf
- 3-4 no Green Cardamom
- 1 no Black Cardamom
- 4-5 Cloves
- 2 inch Cinnamon Sticks
- 1.5 tablespoon Tea Powder or 2 Tea bags
- 2 cups Water - for pressure cooking
- 1 pinch Baking soda
- 1 teaspoon Salt
For Gravy
- 2 no's Onions medium size
- 6-7 no's Garlic cloves
- 1" inch Ginger
- 4-5 no's Large Tomato
- 2 tablespoon Mustard Oil
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Chole Masala , Refer Notes
- 1 teaspoon Kasuri Methi
- ¾ teaspoon Salt or as required
For Seasoning
- 1 tablespoon Ghee / Clarified Butter
- ½ inch Ginger ,cut into Julienne
- 2 no's Green Chilli , roughly cut and slit
- ½ teaspoon Garam Masala
For Serving / Garnishing
- 2 tablespoon Coriander Leaves
- 1-2 no Lemon Wedges
- Few Onion Rings
Instructions
Preparations
- Rinse and wash Kabuli Chana . Soak Kabuli Chana / Garbanzo beans for 8 hrs or overnight . Drain water ,wash and keep it aside.
- Boil 1 cup water with 1.5 tablespoon Tea powder. Strain and keep tea decoction aside.
- In a mixer jar , add roughly chop onions and blend to smooth paste . Around ½-2/3 cup onion paste is obtained.
- Make fresh ginger garlic paste from 6-8 garlic cloves and 1 inch ginger,makes around 2 teaspoon of ginger garlic paste
- In the same jar ,blend 4-5 tomatoes smoothly to get around 1 Cup of tomato puree. You can also blanch tomato and puree them.
For Semi Dry Gravy
- In a pressure cooker along with Soaked chana, add 1 Bay leaf , 3-4 cloves , 1.5 inch cinnamon stick , 3-4 green cardamom , 1 Black cardamom and 2 tea bags or 1 cup tea decoction (I have used tea 1 cup tea decoction made from 1.5 tablespoon of tea powder ).
- Add 2 cups of water ( or 1 cup water + 1 cup tea decoction) ,pinch of baking soda and salt . Pressure cook for 2-3 whistles, Allow pressure to release on its own.
- Discard whole spices , strain and separate boiled chana and stock , set aside.
- Heat mustard oil in a Kadai , add onion paste and fry till brown.
- Add ginger garlic paste and saute ,till raw smell goes off.
- Add red chilli powder , coriander powder and Chole masala powder ( Refer Notes if you are not using Chole masala ) , mix well .
- Now ,add 1 cup of tomato puree and saute and allow it cook till oil starts to release from the corners.
- Now add cooked chole , mix well . Add stock and ½ cup of water , add salt (remember salt is already added to chhole while cooking) and bring to boil.
- Once it comes to boil , simmer the flame allow it to thicken.Once it reaches the required consistency, add Kasuri methi / dried fenugreek and mix well.
For Seasoning
- Heat 1 tablespoon of ghee in a seasoning pan , add ginger juliennes fry well.
- Now add green chillies , fry and add ½ teaspoon of garam masala .
- Pour this seasoning over the chole .Mix well everything and garnish with coriander leaves .
For Serving
- Serve hot with lemon wedges and onion rings, along with Poori / Bhatura / Kulcha / Naan or Tandoori Roti.
- I served it along with Aloo Puri , was a killer combination 🙂
Notes
- If you don't have Chole Masala , alternatively for shortcut method , use 1 teaspoon of garam masala along with ½ teaspoon of Dry mango powder / amchur powder , ¾ teaspoon of Anardana seeds / pomegranate seeds powder and ½ teaspoon of Black salt.
- You can even add tamarind juice extracted from 1 teaspoon of firmly pressed tamarind soaked in ½ cup of warm water.
- Also cooking in a cast iron skillet ,gives a dark hue to the final outcome of the dish.
How to make Pindi Chole
Rinse and wash Kabuli Chana . Soak Kabuli Chana / Garbanzo beans for 8 hrs or overnight . Drain water ,wash and keep it aside.
Boil 1 cup water with 1.5 tablespoon Tea powder. Strain and keep tea decoction aside.
In a pressure cooker along with Soaked chana, add 1 Bay leaf , 3-4 cloves , 1.5 inch cinnamon stick , 3-4 green cardamom , 1 Black cardamom and 2 tea bags or 1 cup tea decoction (I have used tea 1 cup tea decoction made from 1.5 tablespoon of tea powder ). Add 2 cups of water ( or 1 cup water + 1 cup tea decoction) ,pinch of baking soda and salt .
Pressure cook for 2-3 whistles, Allow pressure to release on its own.Discard whole spices , strain and separate boiled chana and stock , set aside.
Add 2 onions into a mixer jar and blend to a smooth paste.
Also prepare ginger garlic paste by blending 6-7 garlic cloves and 1 inch of ginger.
Blend 4-5 tomatoes to get 1 full cup ,tomato puree. You can either blanch and blend orelse blend directly.
Heat mustard oil in a Kadai , add onion paste and fry till brown.
Add ginger garlic paste and saute ,till raw smell goes off.
Add red chilli powder , coriander powder and Chole masala powder ( Refer Notes if you are not using Chole masala ) , mix well .
Now ,add 1 cup of tomato puree and saute and allow it cook till oil starts to release from the corners.
Now add cooked chole , mix well .
Add stock and ½ cup of water , add salt (remember salt is already added to chole while cooking) and bring to boil.
Once it comes to boil , simmer the flame,close lid and allow it to thicken.Once it reaches the required consistency, add Kasuri methi / dried fenugreek and mix well.
Heat 1 tablespoon of ghee/ clarified butter ( use oil for vegan option) in a seasoning pan , add ginger juliennes fry well.
Now add green chillies , fry and add ½ teaspoon of garam masala .
Pour this seasoning over the chole .Mix well everything and garnish with coriander leaves .
Serve with lemon wedges and onions, along with Poori / Bhatura / Kulcha / Naan or Tandoori Roti. I served it along with Aloo Puri , it was an awesome combination 🙂 Forgot all my diet and had whole heartedly 🙂 🙂 🙂
Pravesh says
Great Write up & excellent pics.
And yes, totally agree that Chhole masala & Pindi chane are different.
Keep writing & keep rocking....
Muktha says
Thank u so much Pravesh 🙂