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Amritsari Pindi Chole Recipe
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
HideShow Media1.
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.
2.
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.
3.
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.
4.
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.
5.
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.
6.
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.