Pindi Chole Recipe – No Onion No Tomato Amritsari Chana Masala
Hey Foodies, Pindi Chole is a classic dish from Punjab. It is spicy in nature and is flavored with loads of spice powders. It is chickpeas, cooked in aromatic spices and this recipe does not use onions or tomatoes. Very basic but yet wholesome. Do try and enjoy with friends and family.
RECIPE VIDEO
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Pindi Chole Recipe – No Onion No Tomato Amritsari Chana Masala
Hey Foodies, Pindi Chole is a classic dish from Punjab. It is spicy in nature and is flavored with loads of spice powders. It is chickpeas, cooked in aromatic spices and this recipe does not use onions or tomatoes. Very basic but yet wholesome. Do try and enjoy with friends and family.
INGREDIENTS:
For the Chole
- Chole - 1 cup
- Tea Leaves - 2 tsp
- salt - 1 tsp
- Black Cardamom - 3 small
- baking soda - 1/4 tsp
For the Chole mixture
- salt - 1/2 tsp
- Black Salt - 1/2 tsp
- Black Pepper - 1/2 tsp
- Turmeric - 1/2 tsp
- Garam Masala - 1/2 tsp
- fresh coriander leaves - 2 tbsp chopped
- Cumin Powder - 1 tsp
- Amchoor Powder / Mango Powder - 1 tsp
- Red Chili Powder - 1 tsp
- Coriander Powder - 1/2 tsp
- Tamarind Chutney - 2 tbsp
For the Tadka
- Ghee - 3 tbsp
- oil - 1 tbsp
- Ajwain - 1/2 tsp
- Ginger - 2 inch julliened
- Anardana - 1 tsp dry
- garlic - 2-3 cloves julliened
- slit green chillis - 2-3 small
- Red Chili Powder - 1/2 tsp
RECIPE STEPS:
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Soak the chole in water for 7-8 hours or until they double in volume.
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Once the chole is ready, add them into the pressure cooker along with the water. Add the tea leaves which has been tied in a muslin cloth. Add the salt, black cardamom and baking soda.
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Cook the chole over high heat for about 5 whistles, after that lower the flame and cook for further 15 minutes. Once done allow the pressure cooker to naturally cool down.
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Once done strain the chole, remove the tea bag and the black cardamom. Transfer the chole in a Kadhai or a wok.
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Add the salt, black salt, black pepper, turmeric, garam masala, fresh coriander, cumin powder, amchoor powder and red chili powder.
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Next add date and tamarind chutney. If the chutney is very think then add some water. Give it a good stir and set aside.
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In a small pan add ghee and oil, once hot add the ajwain, ginger, anardana, garlic and green chili. Cook for 2-3 minutes.
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Finally add the red chili powder and cook for another 30 seconds. Add this tadka to the chole along with some ginger and over low heat cook the chole.
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If you want some gravy in the chole then add ½ cup of water and cook on high flame for 2-3 minutes.
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Serve the delicious Pindi Chole with hot Kulche.
RECIPE NOTES :
Notes: You use tea bags instead of tea leaves. You can use frozen chole.