Amritsari Pindi Chole

Name: Amritsari Pindi Chole
Total time: 2700 s
Cuisine: Indian
Ingredients: 1 cup Dried Chickpeas/Kabuli Chana (Washed and Soaked Overnight); 2 Black Tea Bags or 2 tsp Black Tea tied in a muslin cloth or Black Tea added in a small tea infuser; 1/8 tsp Baking Soda; 2 1/2-3 cups Water; As per taste Salt; 2 Bay Leaves; 2 Black Cardamons; 1 Cinnamon Stick; 3 Cloves; 3 Green Cardamom; 1 Mace/Javitri; 1 tsp Red Chilli Powder; 1/2 tsp Turmeric Powder; 1 tsp Coriander Powder; 1 tsp Garam Masala Powder; 1 tsp Cumin Powder; 1/2 tsp Rock Salt (Black Salt); 1/4 tsp Asafoetida; 1 tsp Dry Mango Powder (Amchur Powder); 1 tsp Fenugreek Leaves; as required Salt to Taste; 3-4 tbsp Oil; 1 Onion (Ground to a Paste); 1 tbsp Ginger Garlic Paste; 2 Tomatoes (Ground to a Puree); 3 tbsp Oil; 2-3 cloves Garlic (Chopped); 5-6 small Green Chillies (Chopped into Half); 1 tsp Roasted Cumin Powder; 1 tsp Red Chilli Powder

Rosalyn John @rosalyn_kitchen227

#PBR
#PunjabiBreakfast
#WeekendChallenge
#HBC
#HealthyBreakfastRecipes

Amritsari Pindi Chole/Authentic Punjabi Chana Masala Recipe. A very famous Punjabi breakfast dish served with Pooris and Pickle. It is one of the most popular North Indian Vegetarian curry. A very delicious savory recipe of chickpeas gravy made with aromatic spices, onion paste and tomato puree. This famous chole masala is boiled with tea which adds a distinctive color and flavor to it. The last step of tempering with the chopped garlic, green chillies and spices gives that extra flavor to this awesome dish. This Amritsari Pindi Chole Masala is perfect when paired with Pooris or Bhaturas.

#PBR
#PunjabiBreakfast
#WeekendChallenge
#HBC
#HealthyBreakfastRecipes

Rosalyn John @rosalyn_kitchen227

#PBR
#PunjabiBreakfast
#WeekendChallenge
#HBC
#HealthyBreakfastRecipes

Saved

Ingredients

30-45 min

1 cupDried Chickpeas/Kabuli Chana (Washed and Soaked Overnight)
2Black Tea Bags or 2 tsp Black Tea tied in a muslin cloth or Black Tea added in a small tea infuser
1/8 tspBaking Soda
2 1/2-3 cupsWater
As per tasteSalt
Spices to Pressure Cook with the Chickpeas:
2Bay Leaves
2Black Cardamons
1Cinnamon Stick
3Cloves
3Green Cardamom
1Mace/Javitri
Spice Powders For Chole Masala:
1 tspRed Chilli Powder
1/2 tspTurmeric Powder
1 tspCoriander Powder
1 tspGaram Masala Powder
1 tspCumin Powder
1/2 tspRock Salt (Black Salt)
1/4 tspAsafoetida
1 tspDry Mango Powder (Amchur Powder)
1 tspFenugreek Leaves
as requiredSalt to Taste
Other Ingredients:
3-4 tbspOil
1Onion (Ground to a Paste)
1 tbspGinger Garlic Paste
2Tomatoes (Ground to a Puree)
For the Tempering:
3 tbspOil
2-3 clovesGarlic (Chopped)
5-6small Green Chillies (Chopped into Half)
1 tspRoasted Cumin Powder
1 tspRed Chilli Powder

Saved

Steps

30-45 min

1

Firstly, wash and soak the dried chickpeas overnight or for about 8 to 10 hours. In a pressure cooker add the soaked chickpeas, water, black tea, bay leaves, black cardamom, salt, baking soda, cinnamon stick, green cardamom and cloves. Close the lid and pressure cook for 3-4 whistles.
2

For Chole Masala: In a small plate/bowl, add all the ingredients mentioned under “For Chole Masala” and set it aside. To a blender add the chopped onion and blend it to a smooth paste and set it aside. To a blender add the chopped tomatoes and blend it into a puree and set it aside.
3

Open the lid of the pressure cooker and check if the chickpeas are cooked. Now discard the tea bags and drain the chickpeas. Reserve the water for later use. Also set aside few tablespoon of the cooked chickpeas to be mashed and added later to the gravy.
4

Heat oil in a large pan. Add the onion paste and saute it lightly for 4-5 minutes.
5

Next add the ginger garlic paste and saute for few minutes or until the raw smell disappears.
6

Next pour in the tomato puree and fry for 3-4 minutes. You will slowly start to see oil seeping through the onion-tomato masala.
7

Now add in the prepared homemade chole masala and mix it well. Cook it for 2-3 minutes. Oil has appeared at the surface indicating that the masala has cooked well.
8

Discard the whole garam masala and add the drained chickpeas and mix it well with the masala. The chickpeas should be well coated with the masala.
9

Then add a cup of the drained flavored water to the chickpeas. Give a quick stir to mix everything well. Cover and cook for 6-7 minutes on medium to low heat, stirring occasionally.
10

Now add the remaining drained flavored water according to desired consistency, keeping in mind that the gravy thickens when cooled down. Mash the boiled chickpeas which was kept aside and add it to the gravy. This will help to give you a thick gravy. Cover and cook for 2-3 minutes or until oil separates. Chole Masala is ready. Prepare the tempering and pour it over the Chole Masala.
11

Now to prepare the Tempering for the Chole Masala: This tempering will give a better color, smell and taste to the Chole Masala. Heat oil in a tadka pan. Add the chopped garlic and fry it lightly. Then add the chopped green chillies and fry it. Now add the roasted cumin powder and red chilli powder and switch off the flame. Mix it well and immediately pour this tempering over the prepared Chole Masala and give it a good stir.
12

Delicious Amritsari Pindi Chole is ready. Serve it hot with Poori, Bhatura or Jeera Rice.
13