Amritsari Pindi Chole

Amritsari Pindi Chole is a very popular Punjabi dish which can be savored during lunch and dinner. The Chole or Chickpeas cooked with Indian spices gives a very rich flavor and aroma to the dish. It is one of the most mouth-watering dishes in Punjabi cuisine and tastes absolute heavenly.  It is best when served with Kulcha or Roti (Indian breads) but also tastes amazing with rice items too.

Recipe

Recipe

Course: Lunch, DinnerCuisine: IndianDifficulty: Easy
Soaking time

8 to 10

hours
Boiling time

30 to 40

minutes
Preparation time

20

minutes
Cooking time (apart from boiling time)

30

minutes

Ingredients


  • For cooking Chole and gravy
  • 2 cups dried Chickpeas (Kabuli Chana)

  • 1 big sized Onion, paste

  • 1tsp Garlic paste

  • 1 tsp Ginger paste

  • ½ cup homemade Tomato puree

  • 3 to 4 tsp cooking oil or Ghee

  • Salt as per taste

  • 2 Bay leaves cut into small pieces

  • 2 Black tea bags or 1tsp Tea leaf/powder

  • ½ tsp Baking soda

  • 2 to 3 Green cardamoms

  • 2 Black cardamoms

  • 5 to 6 Cloves

  • 1inch Cinnamon stick

  • Finely chopped Coriander leaves for garnishing

  • For Homemade Chole Masala
  • 1tsp Cumin seeds

  • 1tsp Coriander seeds

  • ½ tsp Fennel seeds

  • 4 to 5 dry Red chillies

  • ½ tsp Turmeric powder

  • 1tsp Shah Jeera (Caraway seeds)

  • ½ tsp Peppercorns

  • 2 to 3 Green cardamoms

  • 2 Black cardamoms

  • 5 to 6 Cloves

  • 1inch Cinnamon stick

  • 1tsp dried Anaardana Seeds

  • 1tsp Aamchur powder

  • 1tsp dried Fenugreek leaves or Kasuri Methi

  • ½ tsp Rock salt

  • ¼ tsp Asafoetida (Hing)

  • For tempering
  • 2 tsp of Ghee

  • 3 to 4 Green chillies, slitted

  • 1 tsp of Ginger juliennes

  • 1 tsp Kashmiri chilli powder

  • 1 tsp roasted Cumin powder

Directions

  • First, rinse and soak dried chickpeas in water for 8 to 10 hours or overnight.
  • Prepare a Masala Potli (a tiny bag) with bay leaves pieces, green cardamom, black cardamom, cloves, cinnamon and tea leaves/powder (if not using tea bag).  Adding of tea will give the desired dark colour to the dish.
  • Pour the soaked chickpeas in a pressure cooker.  Add Masala potli, tea bag (if tea is not added in the Potli), baking soda, salt and 1 to 1.5 litres of water to it. Stir and cover the lid.  Place it over medium flames and let it cook for 4 to 5 whistle or until done.
  • While the chickpeas are being cooked, we will prepare the Chole Masala:  In a Tawa or frying pan dry-roast all the whole spices like cumin seeds, coriander seeds, fennel seeds, caraway seeds, peppercorns, red chillies, green cardamom, black cardamom, cloves, cinnamon, dried Anaardana and let it cool to room temperature.
  • Once cooled pour and grind it into powder. In the grinder now directly add turmeric powder, dry fenugreek leaves, Aamchur powder, rock salt and asafoetida. Again grind the Masala for few seconds and the Chole Masala is ready.
  • Place a Kadhai or any vessel over heat.  Add cooking oil or Ghee.  Add onion paste and cook for 2 minutes. Add ginger and garlic paste. Cook for another couple of minutes.
  • Add tomato puree and 2 to 3 tsp of homemade Chole Masala.  Stir and cook until oil separates and cooked thoroughly.
  • Add the boiled chickpeas along with the water (discard the Masala Potli and teabags). Mix well and cook for 10 minutes.  Smash few chickpeas to get the desired thick consistency of the gravy. Once done remove from heat.
  • Take a separate frying pan and place it over heat.  Add Ghee for tempering. When hot add ginger juliennes, slitted green chillies, Kashmiri red chilli powder and roasted cumin powder.  Remove from heat immediately and pour it over the cooked Chole.  Garnish with freshly chopped coriander leaves.
  • Enjoy hot Amritsari Pindi Chole with Kulcha, Puri, Roti (Indian breads) or Jeera Rice.

Amritsari Pindi Chole

Notes

  • If you do not have time to prepare the Chole Masala, you can use readymade Chole Masala of any reputed brands.
  • You can even prepare the Masala beforehand in greater quantity and store it in an airtight container for future use.
  • Baking soda added during boiling of chickpeas helps to soften it.
  • If the gravy becomes too thick you can add water as per your desire.
  • You can also use canned or frozen chickpeas for this recipe.

Enjoy this traditional Amritsari Pindi Chole recipe with your family and friends and post me with your feedback and comments. Till then cheers to life!!! Cheers to food!!! Happy Savoury Dreamz!!!

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