Pindi Chole / Amritsari Chole

Name: Pindi Chole / Amritsari Chole
Total time: 3600 s
Yield: 4 people
Cuisine: Indian
Ingredients: 1 cup Chickpeas soaked overnight; 1 tablespoon Tea leaves; 2 tablespoons Oil; 1 tablespoon Cumin seeds; 1 Onion finely chopped large; 1 tablespoon Green chilli-ginger paste; 1 1/2 tablespoons Red chilli powder; 1 tablespoon Coriander powder; 1 1/2 tablespoons Chole masala; 1 teaspoon Dried mango powder; 2 medium Tomatoes quartered; 4-5 slit green chillies; As per taste Salt; 1 teaspoon Garam masala powder

Meghna Poddar @cook__

#indianrecipes
#cooksnap

Meghna Poddar @cook__

#indianrecipes
#cooksnap

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Ingredients

1 hour

4 people

1 cupChickpeas soaked overnight
1 tablespoonTea leaves
2 tablespoonsOil
1 tablespoonCumin seeds
1Onion finely chopped large
1 tablespoonGreen chilli-ginger paste
1 1/2 tablespoonsRed chilli powder
1 tablespoonCoriander powder
1 1/2 tablespoonsChole masala
1 teaspoonDried mango powder
2 mediumTomatoes quartered
4-5slit green chillies
As per tasteSalt
1 teaspoonGaram masala powder

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Steps

1 hour

1

Tie tea leaves in a muslin cloth to form a bundle. Drain the chickpeas and transfer them into a pressure cooker. Add 6-8 cups water, salt and tea leave bundle and pressure cook till 6-8 whistles. Reduce heat and simmer till chickpeas are soft and completely cooked. Discard bundle of tea leaves.
2

Heat oil in a non-stick pan, add cumin seeds and dried pomegranate seeds, and sauté till cumin seeds are browned.
3

Add onion and sauté till it is well browned.
4

Add green chili-ginger paste and mix. Add red chili powder, coriander powder, chole masala, and dried mango powder. Mix well and sauté for 2 minutes.
5

Add tomatoes, green chilies, and salt. Mix well and cook till tomatoes are pulpy.
6

Add chickpeas along with cooking liquor. Mix well and transfer into a pressure cooker and put it on heat.
7

Add garam masala powder, cover, and cook till 1 whistle. Serve hot.