Pindi Chole | Pindi Chana Masala | Punjabi Pindi Chana Masala

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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. ❤ This is the easiest chana recipe because this requires no grinding, chopping or no long frying the masala.

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Though you can get the ready made masala in stores. But I would suggest you make this masala at home because. 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.

Serves 2

Ingredients:

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

Recipe:

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

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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.

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8 thoughts on “Pindi Chole | Pindi Chana Masala | Punjabi Pindi Chana Masala

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