Pindi Chole

  • Prep Time
    300 minutes
  • Cook Time
    30 minutes
  • Difficulty Level
    Intermediate

Pindi chole is Punjabi special curry that is usually served in dhabas/restaurants. It is easy to prepare at home as well. 

Pindi chole is an authentic dish of the punjabi platter in which chickpeas/kabuli chane are cooked in aromatic and flavorful Indian spices. We bring to you the recipe for pindi chole curry.

For more exciting and delicious recipes like pindi chole curry, please click on the following links.

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Ingredients

  • Chickpeas/ kabuli chane - 1 cup
  • Ginger/ adarak - 1 small piece
  • Green chili/ hari mirch - 2 pieces
  • Coriander leaves/ dhaniya patta for garnishing
  • Tea bags/ chai patti - 2
  • Vegetable oil/ tel - 2-3 tablespoons
  • Indian spices/ masale - dried pomegranate seeds- 1 tablespoon, cumin seeds/ jeera - 1 tablespoon, coriander seeds/ dhaniya - 2 tablespoons, bay leaves/ tez patta - 2 pieces and cinnamon/ dalchini - 2 pieces
  • Spices/ masale (as per taste) - salt/ namak, black salt/ kala namak, red chili/ lal mirch powder, mango powder/ amchur, asafoetida/ hing and garam masala
  • Tomato/ tamatar Paste - 1 cup

Instructions

  1. Soak chickpeas in water for 5 hours.
  2. Drain the water out of chickpeas. Add fresh water, salt, bay leaves and tea bags in a pressure cooker. Cook them on full flame for 1 whistle and on medium flame for 4-5 whistles.
  3. After that keep the water from the pressure cooker aside so that it can be used later. Take out tea bags and bay leaves from boiled chickpeas.
  4. Heat a pan add coriander seeds, cumin seeds and roast it for 4-5 minutes. Turn off the gas. Grind it in a grinder to make powder.
  5. Heat oil in a pan and add asafoetida in it. Add chopped ginger. Saute for 30 seconds. Add cut green chili and tomato and cook it for 5- 7 minutes on medium flame.
  6. Add dry powder of coriander seeds and cumin seeds. Cook it for 4-5 minutes. Add 1 cup of left water which was kept aside and mix it properly.
  7. Add salt, red chili powder, mango powder, garam masala and mix it properly. Cook the mixture till water dries up. Turn off the gas.
  8. Garnish with coriander leaves, green chilies and tomato slices.
  9. Pindi chole is ready to be served with hot roti/ jeera rice.
  • Servings : 4-6
  • Ready in : 330 minutes
  • Recipe Type : Dinner, Lunch

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About Chef

Vijay Haldiya

Passionate about cooking!! Believes that the best way to live life is to live your passion daily!

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