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Amritsari Pindi Chole Recipe

Amritsari Pindi Chole
How to make Amritsari Pindi Chole

Soaked chickpeas are pressure-cooked with flavourful spices and then slow-cooked in an onion-tomato gravy. Make this delicious dish for a wholesome lunch or dinner meal.

  • Total Cook Time 45 mins
  • Prep Time 15 mins
  • Cook Time 30 mins
  • Recipe Servings4
  • Easy

Ingredients of Amritsari Pindi Chole

  • 200 gm Chickpeas
  • 2-3 Bay leaves
  • 1 Tea bag
  • 1 inch Cinnamon
  • 3-4 Cloves
  • 2-3 Green cardamoms
  • 2-3 Black cardamoms
  • to taste Salt
  • For chole masala powder:
  • 1 tsp Red chilli powder
  • 1/2 tsp Haldi
  • 1/2 tsp Cumin powder
  • 1 tsp Coriander powder
  • 1 tsp Garam masala
  • 1/4 tsp Hing
  • 1 tsp Sugar
  • to taste Salt
  • 1.5 tsp Amchur powder
  • For the curry:
  • 1.5 tbsp Ginger-garlic paste
  • 3-4 Green chillies
  • Fresh coriander leaves
  • 4 tbsp Oil
  • 1 cup Tomato puree
  • 1/2 cup Onion puree
  • For the tempering:
  • 1-2 Green chillies, slit
  • 1 tbsp Oil
  • 1/2 inch Ginger juliennes

How to Make Amritsari Pindi Chole

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To begin with, add soaked chickpeas, bay leaves, cinnamon, black and green cardamoms, black tea bag, salt and water in a pressure cooker. Allow it to cook for 3-4 whistles.
In the meanwhile, mix all the ingredients of the homemade chole masala powder and keep aside. After 3-4 whistles, discard the tea bag and drain the chickpeas.
Now, heat some oil in a heavy-bottomed pan set on medium flame. Add the onion paste and saute until golden brown. Add the ginger-garlic paste and fry for a few minutes.
Pour in the tomato puree and add green chillies. Add the prepared chole masala powder and mix everything together. Next, add 1/4 th cup of the flavoured water and cook for 3-4 mins.
Add the drained chole and mix it well with the masala. Now, add the remaining water to the chole and give it a good stir. Cover and cook on low-medium flame for 8-10 minutes, stirring occasionally.
For the tempering, heat oil in a small pan. Add green chillies and ginger juliennes and fry for a few seconds. Pour this tempering over the chole and garnish with fresh coriander leaves.
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