Punjabi Pindi Chole

Name: Punjabi Pindi Chole
Total time: 1800 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 200 gms chickpeas (raw kabuli chane); 2 tbsp Oil/ghee; 1/8 tbs Hing; 2 pieces Bay leaves -; 3-4 Dried red chillies; 1 tbs Mustard dal (crushed mustard seeds); 1 pinch Cinnamon powder; ½ pinch Cloves powder -; 1 pinch Green Cardamom powder; 1 pinch Black Cardamom powder; 1 tbs Kashmiri red chilli powder; 1/4 tbs Turmeric powder; 1 tbsp Fennel powder; 1 tbsp Cumin powder - roasted); 2 tbs Coriander powder; 1 Green chilies - finely chopped; 2 Onion- finely chopped or blended; 1 bowl Tomato pulp - (used 4 big tomatoes); 1 tbsp Turmeric pulp; 1 tbs Chaat masala; 1/4 tbs Garam masala; ½ tbsp Fenugreek leaves /Kasuri methi - (crushed); as per taste Salt

Sweta Jain @Sweta_051082

Nagpur

#GA4
#week1
#post2

Punjabi Pindi Chole in my style

#GA4
#week1
#post2

Punjabi Pindi Chole in my style

Sweta Jain @Sweta_051082

Nagpur

#GA4
#week1
#post2

Punjabi Pindi Chole in my style

#GA4
#week1
#post2

Punjabi Pindi Chole in my style

Saved

Ingredients

30 minutes

3-4 servings

200 gmschickpeas (raw kabuli chane)
2 tbspOil/ghee
1/8 tbsHing
2 piecesBay leaves -
3-4Dried red chillies
1 tbsMustard dal (crushed mustard seeds)
1 pinchCinnamon powder
½ pinch Cloves powder -
1 pinchGreen Cardamom powder
1 pinchBlack Cardamom powder
1 tbsKashmiri red chilli powder
1/4 tbsTurmeric powder
1 tbsp Fennel powder
1 tbsp Cumin powder - roasted)
2 tbsCoriander powder
1Green chilies - finely chopped
2Onion- finely chopped or blended
1 bowlTomato pulp - (used 4 big tomatoes)
1 tbspTurmeric pulp
1 tbsChaat masala
1/4 tbsGaram masala
½ tbsp Fenugreek leaves /Kasuri methi - (crushed)
as per tasteSalt

Saved

Steps

30 minutes

1

Soak chick peas over night to make them soft.
2

Turn on the gas and pressure cook chickpeas with sufficient water and also add salt while boiling (take 2-3 vessels at low flame, it will take about 20 minutes).
3

Till the time we prepare gravy in another pan.
Keep pan at medium flame and add oil or ghee.
4

When the oil is hot add bay leaves, green chilli, onions, dried red chillies and saute for 2 minutes and then add other dried spices except chaat masala and garam masala and saute for another 2 to 3 minutes till oil separates out from spices.
5

Now add tomato puree and give it a boil till oil separates and then add tamarind pulp, chaat masala, garam masala and kesuri methi and boil for another 2 minutes.
6

Now add the boiled chickpeas with it's reserved water into the gravy and boil till tomato almost dries.
7

Serve this delicious Pindi Chole with Pulav, Bhatura or Naan or have it without anything.