PINDI CHOLE

A classic punjabi delicacy curry recipe made with soaked chickpeas and blend of spices. the recipe is unique and flavourful as it made with freshly grounded spices and ginger julienne. it tastes amazing as a side dish to Rice. 

INGREDIANTS FOR 4 SERVINGS-

  • 1 cup chana / chickpea

  • 2 tea bags

  • 1 inch cinnamon / dalchini

  • 1 bay leaf / tej patta

  • 3 pods cardamom / elachi

  • 4 cloves / lavang

  • ¼ tsp baking soda

  • ½ tsp salt

  • 3 cup water

  • ½ tsp cumin / jeera

  • 1 tsp coriander seeds

  • ¼ tsp shahi jeera

  • ¼ tsp pepper

  • ¼ tsp fennel / saunf

  • 1 tsp kasuri methi / dry fenugreek leaves

  • 3 cloves

  • 2 pods cardamom / elachi

  • 3 dried red chilli

  • ¼ tsp turmeric

  • ¼ tsp aamchur / dry mango powder

  • ¼ tsp pomegranate powder

  • pinch hing / asafoetida

  • 3 tsp oil

  • 1 bay leaf / tej patta

  • 1 onion, finely chopped

  • 1 tsp ginger garlic paste

  • 1 chilli, slit

  • 2 tomato, finely chopped

  • ½ tsp salt

  • 2 tbsp coriander, finely chopped

  • 1 tbsp ghee / clarified butter

  • 1 chilli, slit

  • 1 inch ginger, julienne

  • ¼ tsp kashmiri red chilli powder

LET'S MAKE IT-

  • Firstly, in a large kadai / pan, heat 3 tsp oil and saute 1 bay leaf.

  • further add 1 onion followed by 1 tsp ginger garlic paste and 1 chilli.

  • saute well until the onions turn golden brown.

  • now add prepared spice powder.

  • saute on low flame until the spice powder turn aromatic.

  • further add 2 tomato and saute well.

  • cook until the tomatoes turn mushy and oil is separated.

  • now add cooked chana and ½ tsp salt.

  • furthermore, cover and simmer for 15 minutes.

  • also add 2 tbsp coriander and mix well.

  • finally, enjoy pindi chole with roti/ rice