Pindi Chole | Chick Pea Curry
Pindi Chole | Chick Pea Curry

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, pindi chole | chick pea curry. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious. Chick Pea Curry is one of the most well liked of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Pindi Chole

To get started with this particular recipe, we must first prepare a few components. You can cook pindi chole | chick pea curry using 17 ingredients and 17 steps. Here is how you can achieve it.

The ingredients needed to make Pindi Chole | Chick Pea Curry:
  1. Prepare 1 Cinnamon Stick
  2. Make ready 2 Brown Cardamoms
  3. Make ready 6 Cloves
  4. Take 3.5 Tbsp Anardana/Dried Pomegranate seeds
  5. Make ready 1.5 Tbsp Cumin seeds
  6. Make ready 1.5 Tbsp Coriander seeds
  7. Prepare 1 Tsp Carom seeds
  8. Take 1 Tsp Black Peppercorns
  9. Take 4 Cups Kabuli Chana/Dried Chick Peas
  10. Get 1 Large Onion (Thinly Sliced)
  11. Take 1 Inch piece Ginger (Finely Chopped)
  12. Prepare 4-6 Green Chilies (Cut into half, lengthwise)
  13. Take 2 Tbsp Tamarind Paste
  14. Prepare 1 Tsp Garam Masala Powder
  15. Take 1 Tsp Degi Mirch Powder
  16. Make ready 6 Tbsp Oil
  17. Get As per taste Salt

I wonder why I did not make the pindi. Chole Pindi Recipe is a very traditional recipe from the North India made from chickpeas that are spicy and tangy packed with flavors from ginger and lemon. The Pindi Chola can with made from either regular white chickpeas or the dark brown variety called the desi chana. Pindi chole is one of the easiest chickpea recipes with full of flavors.

Instructions to make Pindi Chole | Chick Pea Curry:
  1. Soak the Chole for 1 hour in boiling hot water. *(The chickpeas will expand to over double their size, so make sure you cover by several inches of water to allow for expansion). - Keep covered. The result you get is the same as soaking overnight. - *(I have tried boiling Chole without soaking as well. Takes 35 minutes on high pressure but soaking for at least an hour is necessary to make it more digestible).
  2. Place the Chole in a Pressure Cooker/Instant Pot. Pour enough water to cover the Chole completely.
  3. Pressure cook the Chole for 15 minutes with the Cinnamon, Cardamoms, Cloves & a teaspoon of Salt on high pressure. - Let the pressure release on it’s own.
  4. Drain the liquid & reserve for later. - You may remove the whole Cinnamon stick & the Cardamoms if you wish to. - Set aside.
  5. Dry roast the Anardana, Pepper Corns, Jeera, Dhania & Ajwain over - medium heat until the Jeera, Dhania & Ajwain turns dark brown. Keep stirring to avoid burning. Let it cool down. Make a coarse powder in a small dry grinder jar. - Set aside.
  6. Heat 2 Tablespoons oil in a large skillet or wok.
  7. Sauté the Sliced Onions & Ginger until golden followed by the Green Chilies.
  8. Add the boiled Chole. Stir well.
  9. Add Salt, Degi Mirch, Garam Masala & the freshly ground spice mix. *Do not stir.
  10. Heat the remaining 4 Tablespoons of Oil in a small Frying pan/Tadka pan.
  11. When the Oil is smoking hot, pour it on top of the Chole. Let it sizzle. Mix well.
  12. Add some of the of the reserved liquid, as per the desired consistency followed by the Tamarind Paste.
  13. Stir well. Let it simmer covered on low heat for about 15 minutes.
  14. Check seasoning. *You may add a little sugar if it’s too sour.
  15. Garnish with Tomatoes, Green Chilies, Lemon Wedges & Cilantro.
  16. . - - Enjoy with hot & fluffy Bhature/Puri/Naan/Kulche/Rice.

This is the dry version of chana where boiled chickpeas are coated lightly with spice powder gravy. Pindi chana or Pindi chole is a very popular dish from Rawalpindi Pakistan. Whats amazing about this chole recipe is that it is made without onion garlic and tomatoes. This pindi chole recipe is from Rawalpindi Pakistan hence the name Pindi Chane or Pindi Chole. Pindi Chole - Rawalpindi Chickpeas Masala Pindi Chole / Rawalpindi Channa, a dry Chole Pindi Chana(or chole) is a famous masala chickpea recipe, named after town where it originated i.e Pindi Chole.

So that is going to wrap it up for this special food pindi chole | chick pea curry recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!