Pindi Chole Masala is a classic Punjabi curry recipe made with soaked chickpeas and blend of spices. This recipe of Pindi Chana Masala is an easy recipe and prepares in the pressure cooker only, so it can also be called as One-pot dish. This famous chole masala is boiled with tea water which adds a distinctive colour and flavour to it. Here is the recipe of restaurant style Pindi Chole Masala with step by step instructions and pictures.
1. Firstly, rinse and soak 2 cup chole in enough water for at least 8 hours or overnight.
2. Next take 1.5 cups of water in a small pan and add 3 tsp tea leaves to it.
3. Boil it on medium-high flame until it reduces to half. Then sieve it and tea-water is ready. Keep it aside.
4. In a pressure cooker heat 3 tsp oil and splutter 1 tsp cumin seeds. Then add 1 black cardamom, 4 cloves and 1 cinnamon stick. Sauté them on low flame for few seconds.
5. Then add 2 finely chopped onion and 1 tsp ginger garlic paste to it.
6. Sauté well until the onions turn golden brown.
7. Then add tomato puree and salt to it. For tomato puree, take 4 tomatoes and 1 green chili in a grinder jar and blend them to smooth puree.
8. Cook until all the water dried up from tomato puree and oil is separated.
9. Then add other spices like 2 tsp Chana Masala powder, 1 tsp coriander powder, 1/2 tsp red chili powder, 3/4 tsp dried mango powder and 1/3 tsp turmeric powder.
10. Mix them well and sauté for 2-3 minutes.
11. Then add soaked pindi chole to it and mix them well with the prepared masala.
12. Add 3 cups of water and bring a boil. Then add boiled tea water and 1/4 tsp baking soda to it.
13. Some bubbles will be formed and this reaction of tea water and baking soda gives the same taste to chickpeas which we get from street food chole.
14. Then close the lid and pressure cook them for 6-7 whistles.
15. Once the pressure settles down, open the lid and make sure the chana has cooked completely.
16. Add crushed Kasuri methi to it and mix well. Add water and boil, if you want more gravy. Otherwise, its just perfect.
17. In a small pan heat 2 tsp ghee and add a pinch of Asafoetida. Then add 2 green chilies and ginger julienne.
18. Sauté them for couple of minutes on low flame. Turn off the flame and pour the prepared tempering over cooked chana. Also add fresh green coriander.
19. Pindi Chole are ready to serve. Enjoy them with Bhature, Poori, Naan, Kulcha, Katlambe and even with steamed or Jeera Rice.
0 servings
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