The most amazing thing about this recipe is this tastes great even without onion-tomato. This is something I always love to eat and wanted to try from a verrrryyyy long time and finally I made too almost a month back but didn’t get the time to post the recipe. Huh! Finally, here I am sharing this awesome recipe with you all. I am in love with the color of this dish. <3 This is the easiest chana recipe because this requires no grinding, chopping or no long frying the masala.
Though you can get the ready made masala in stores. But I would suggest you make this masala at home because curry tastes best and authentic when made with homemade masala. Roast the spices and grind them and store in a jar for later use too so that you can use whenever you want. Homemade masala gives a super nice flavor to this Pindi chana masala or to any other curry.
This is a dry dish and I love eating it as it is. Just some chopped onion and tomato and some coriander leaves and evening snacks are ready. 😀 If you haven’t tried this recipe yet then the weekend is here. What are you waiting for? 😀 Do try this recipe and enjoy the super yummy Pindi chana masala with jeera rice, chapati, paratha, bhtaura, or poori.
For Boiling Chickpeas
- 1 Cup soaked chole/ chickpeas
- 3 Bay leaves
- 1-inch cinnamon stick
- 8-10 Cloves
- 2 Black cardamoms
- 5-6 Green cardamoms
- 1 Tbsp tea leaves
For Making Pindi Chole
- 1 Tbsp garlic, finely chopped
- 1 Tbsp ginger, finely chopped
- 3 Green chilies, slit
- 1 Tsp carom seeds/ Ajwain
- 1 Tbsp cumin-coriander powder
- 1 Tbsp red chili powder
- 1 Tsp turmeric powder
- 1 Tsp amchur
- 1 Tsp dried fenugreek leaves/ Kasuri methi
- 2 Tsp pomegranate seeds powder/ Anardana powder
- 1 Tsp black salt
- 1 tbsp tamarind pulp
- Salt as required
- 1 Tbsp ghee
Learn Step By Step Recipe With Pictures For Pindi Chole | Pindi Chana Masala | Punjabi Pindi Chana
Step 1- In a pressure cooker take chole with 1.5cups of water and bay leaves, cinnamon stick. Take tea leaves, black cardamoms, green cardamoms, and cloves in a tea leaf infuser and put in the cooker. Add 1tsp salt and pressure cook for 3-4 whistles or until soft and tender. Remove in a bowl and discard the whole masala. Keep the water for later use
Step 2- Heat ghee in a pan and add carom seeds, ginger-garlic, and green chilies. Saute until the raw smell of ginger-garlic goes away. Then add cumin coriander powder, red chili powder, turmeric powder, amchur, pomegranate powder, dried fenugreek leaves and mix well
Step 3- Do not burn the masala. Immediately add boiled chole and black salt. Mix well and then add tamarind pulp and required salt. Let it cook on low medium flame for 5-8mins and then add the water stock
Step 4- Turn the flame to low and let it simmer until the water evaporates completely or until you get the desired consistency
Just before serving garnish with some coriander leaves and serve with poori, paratha, bhatura or as a side dish to rice and enjoy the spicy and tangy pindi chana masala.