Amritsari Pindi Chole: 5 Kitchen Tips For Authentic Taste

By: Payal

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Walk through the streets of Amritsar and you will see steaming pots of Pindi Chole being stirred in iron kadhais. This Punjabi curry, with its dark colour and tangy punch, is more than just food - it is a festival dish, a wedding staple, and a comfort meal rolled into one. 

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1. Soak Chickpeas The Right Way

The texture of chole depends on patience. Chickpeas should be soaked overnight or at least for 6 to 7 hours. In a hurry? Use hot water for a quicker fix. Pressure cook them until 5 to 6 whistles for perfectly soft beans.

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2. Add Tea Leaves For Dark Colour

That deep, earthy hue of Amritsari Pindi Chole is not an accident. Locals swear by adding a bundle of tea leaves and dried gooseberry to the soaking water. This simple touch gives the curry its signature look.

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3. Cook In A Cast Iron Kadhai

An iron kadhai does more than hold the heat. It lends the curry a rich colour and depth that non-stick pans simply cannot. Many Punjabi kitchens still keep iron cookware just for this purpose.

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4. Use Anardana For Tangy Punch

Dried pomegranate seeds, or anardana, are the unsung heroes of Pindi Chole. They bring a tang that balances the spice and also aid digestion. Pair them with asafoetida, ajwain, and chole masala for layers of flavour.

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5. Prepare Masala Fresh At Home

The aroma of freshly roasted spices is what makes this dish shine. Dry roast coriander, cumin, red chillies, and black pepper until fragrant. Add kasuri methi, cool, grind, and you have a masala that instantly lifts your chole.

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