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Pindi Chole

Pindi Chole

IndianIndianIntermediateIntermediateMain CourseMain Course
Authentic Pindi Chole Punjabi Chickpea Curry
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Authentic
Pindi Chole
Recipe: Flavorful Punjabi Chickpea Curry

60 mins
Cooking Time
Intermediate
Difficulty
18
Ingredients
Veg + Dairy
Diet
Uncover the soul of Punjab with this Pindi Chole recipe. Unlike typical chole, this rustic curry boasts a deep, intense flavour and minimal gravy. Chickpeas are slow-cooked for rich colour, then infused with a symphony of freshly roasted, aromatic spices, culminating in a bold, earthy finish. It perfectly complements bhature or kulchas, inviting you to savour every unique, savoury bite.

Ingredients

UNITSIngredients
1 ½ cupsChickpeas (kabuli chana), soaked overnight
1 tbspDried pomegranate seeds (anardana)
2Tea bags
to tasteSalt
1 tspCumin seeds (divided into two portions)
2 mediumOnions, finely chopped
1 tbspGinger paste
1 tbspGarlic paste
1 ½ tspRed chilli powder (divided into two portions)
1 tspTurmeric powder (divided into two portions)
1 tspCumin powder
1 tspCoriander powder
1 tspAmchur powder
2 mediumTomatoes, chopped
2Slit green chillies
1 tspChole masala
½ tspGaram masala
4 tbspGhee

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Follow
Directions

Description - Step 1

Step 1: Boil the Chickpeas

Place the soaked chickpeas in a deep pan with tea bags, salt, and enough water. Boil until the chickpeas are soft. The tea bags give a rich brown colour. Once done, remove and discard the tea bags. Reserve some cooking water for later.

 

Description - Step 2

Step 2: Make the Chana Masala

Dry roast anardana, coriander seeds, half the turmeric, half the red chilli powder, and amchur until aromatic. Cool and grind into a fine powder. This freshly ground masala gives Pindi Chole its unique tangy-spicy kick.

Description - Step 3

Step 3: Sauté the Base

 In an iron kadai, heat 3 tbsp ghee. Add half the cumin seeds and sauté until they change colour. Add chopped onions and cook until golden. Stir in ginger paste, garlic paste, remaining red chilli and turmeric, cumin powder, and coriander powder. Cook until the spices release oil.

 

Description - Step 4

Step 4: Combine Chickpeas with Masala

 Add the boiled chickpeas to the onion-spice mix. Season with salt and pour in some reserved cooking liquid. Let the chickpeas soak up the flavours while simmering on low heat.

 

Description - Step 5

Step 5: Prepare Tomato Tadka

 In a separate pan, heat 1 tbsp ghee. Add the remaining cumin seeds, followed by chopped tomatoes, slit green chillies, and a pinch of salt. Press the tomatoes gently to release their juices. Add a splash of water and cook for 2 minutes.

 

Description - Step 6

Step 6: Finish and Simmer

Pour the tomato tadka into the chickpea mixture. Stir in the prepared chana masala, chole masala, and garam masala. Cook uncovered on low heat for 15–20 minutes until the masalas cling to the chickpeas and the oil separates. Serve hot.

 

Step 1
Step 1: Boil the Chickpeas
25 Minutes
Step 2
Step 2: Make the Chana Masala
5 Minutes
Step 3
Step 3: Sauté the Base
6 Minutes
Step 4
Step 4: Combine Chickpeas with Masala
5 Minutes
Step 5
Step 5: Prepare Tomato Tadka
4 Minutes
Step 6
Step 6: Finish and Simmer
15 Minutes

Plate it up!

Plating Instructions

plating-instructions-image

Serve in a deep bowl, letting the masala coat the chickpeas evenly.

 

... Read More

Pairing Instructions

pairing-instructions-image

Pair with puffed bhature and a side of tangy pickle for a complete Punjabi feast.

... Read More

Garnishing Instructions

garnishing-instructions-image

Garnish with fresh coriander leaves and a slice of lemon.

... Read More

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