Amritsari Pindi Chole Recipe
How to make Amritsari Pindi Chole
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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
1.
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.