Amritsari Pindi Chole

Name: Amritsari Pindi Chole
Total time: 2100 s
Yield: 4 persons
Cuisine: Indian
Ingredients: 1-1/4 cup white chick peas; 3-4 onions (grind into paste); 1/4 cup tomato puree; 1 tbsp garlic paste; 2 tbsp pindi chole masala; 1 + 1 tbsp ghee + oil; 1 tbsp ghee; 2-3 green chillies (slited); 10-12 ginger juliennes; 2 green cardamoms; 1-2 small piece cinnamaon; as per taste Salt; 1/2 cup tea water (boil one cup water with 1 tsp tea & strain)

Deepa Rupani @dollopsbydipa

અમદાવાદ

#boxweek9
#cookpadindia

This is a very popular curry from North India prepared from Chickpeas. This traditional and authentic recipe has a rich, dark color which is because of tea and its aromatic chole masala.
Teabag is added while pressure cooking chickpeas. If you don't have a tea bag you can add some tea in a muslin cloth and tie it with thread and add it in chickpeas while pressure cooking it. This time I boiled 1 tsp of tea in the half cup of water for 3-5 minutes and then strain it and add this while preparing chole.

Amritsari Chole tastes best with Amritsari naan, kulcha, or bhatura. We like it with crispy and karara parathas and jeera rice.

#boxweek9
#cookpadindia

Amritsari Chole tastes best with Amritsari naan, kulcha, or bhatura. We like it with crispy and karara parathas and jeera rice.

Deepa Rupani @dollopsbydipa

અમદાવાદ

#boxweek9
#cookpadindia

Amritsari Chole tastes best with Amritsari naan, kulcha, or bhatura. We like it with crispy and karara parathas and jeera rice.

#boxweek9
#cookpadindia

Amritsari Chole tastes best with Amritsari naan, kulcha, or bhatura. We like it with crispy and karara parathas and jeera rice.

Saved

Ingredients

35 minutes

4 persons

1-1/4 cupwhite chick peas
3-4onions (grind into paste)
1/4 cuptomato puree
1 tbspgarlic paste
2 tbsppindi chole masala
1 + 1 tbsp ghee + oil
1 tbspghee
2-3green chillies (slited)
10-12ginger juliennes
2green cardamoms
1-2small piece cinnamaon
as per tasteSalt
1/2 cuptea water (boil one cup water with 1 tsp tea & strain)

Saved

Steps

35 minutes

1

Soak white chickpeas (chole)in hot water for 7-8 hours or overnight. Then pressure cooks it.
2

Heat oil and ghee, add cardamoms and cinnamons, and saute it for a few seconds then add onion puree.
3

Add garlic paste, when onion paste is nearing to cook, and sauté it for 3-4 minutes. Add tomato puree and sauté for 4-5 minutes on a slow flame.
4

Add chole masala, mix and cook for a few seconds. Finally add boiled chickpeas, tea water, and salt. Add half a cup of water and let it cook for 5-7 minutes on a slow flame. Stir occasionally.
5

Meanwhile, on another flame, heat ghee in a small pan add chili slits and ginger juliennes and cook for a while and add this to chole. Turn off the flame.
6

Serve hot with your choice of flatbread or rice. Can add red chili powder for more spiciness.