Pindi Chole
A hearty, spicy and aromatic Punjabi dish cooked with tea leaves and our in house blended Punjabi Garam masala delivering a bold, flavorful taste with every bite."
Cuisine
Indian
Servings
4
Prep Time
8 hours
Cook Time
1 hour
Ingredients
- Chickpeas (Kabuli channa) – 1 cup (150 gm) (soaked overnight)
- Tomatoes - 3 medium (Chopped)
- Onion - 1 medium (finely chopped)
- Bayleaf (Tej patta) - 1 large
- Cloves (Lavang) – 2 nos
- Cardamom (Elaichi) – 1 no
- Black cardamom (Badi elaichi) - 1 no
- Cinnamon (Dalchini) - 1/4th stick
- Black Tea leaves – 1 bag
- Salt - 1 teaspoon
- Water - 3 cups (720 ml) (adjust as needed)
- Goosebumps Punjabi garam masala - 1 heaped teaspoon
- Green chilly- 1-2 sliced
- Ginger - 1 inch piece (Thinly sliced)
- Cumin seeds (Jeera)– ¼ teaspoon
- Ghee – 3 tablespoons
- Asafetida (Hing) - pinch
- Turmeric powder (Haldi) - pinch
- Red chilly powder (Lal mirch)– 1 teaspoon.
- Ginger garlic paste –1 tablespoon
- Coriander leaves (dhaniya) – finely chopped for garnish
Directions
- Add 3 cups of water and drained chickpeas along with cinnamon, cloves, black cardamom, green cardamom, salt and one black tea bag to a pressure cooker.
- Pressure cook for 3 whistles, discard whole spices, strain chickpeas and keep aside along with half the liquid.
- Roughly chop tomatoes and cook with just enough water until soft, puree this mixture and keep aside.
- Heat ghee in a pan, add hing, onion, turmeric powder, red chilly powder, ginger garlic paste and 1 heaped tsp of goosebumps Punjabi Garam masala and sauté until oil separates.
- Add tomato puree and simmer for 5-10 min, add in the chickpeas and simmer for another 5 minutes.
- Prepare a tempering with ghee, ginger and green chilies and pour over the prepared dish, check seasoning and serve hot.
