Pindi Chole/Pindi Chana Masala is one of the most popular North Indian curry from Punjab which goes best with Kulcha/Naan or roti (Indian flatbreads). I would recommend preparing Chole masala in higher quantities so that it becomes easier to prepare the curry whenever required. Every time I make Kulcha , puri or Bhatura, this is one curry I prefer to make and the taste is so amazingly delicious, it is also my family favorite
Traditionally dried Gooseberry (Amla) was used to render dark color to the dish, you can use brewed tea/tea bags as substitute. The name “Pindi” was derived from Rawalpindi, Pakistan during olden days. Unlike it’s counterpart, Punjabi Pindi Chole has onions, tomatoes and gravy.This curry is also popularly served for meals/parties/occasions
* You can use canned chickpeas too while preparing this dish. You can use oil of your preference, Mustard oil renders authentic taste to the dish. This dish can also be cooked in Instant pot instead of cooker
**Incase you do not find anardana (dried pomegranate) in stores, you can find substitute here. Do not omit the ingredient as it renders tart taste to the dish. This curry tastes better after few hours of it’s preparation so you can prepare in advance and warm up before serving
***If you are using ready-made Chole Masala, you can add 1.5 teaspoon – 2 teaspoon directly to the curry as per taste
Preparation time : 10 mins Cooking time: 40 mins Total : 60 mins
- 1 cup Kabuli Chana/ Chickpeas
- 4 tbsp Mustard Oil
- 1 cup Onion Finely chopped
- 1 inch Ginger Finely chopped
- 1 cup Tomato, finely chopped
- 2 Green Chili, finely chopped
- 1/2 tsp Turmeric Powder
- 1-2 tsp Kashmiri Red Chili Powder – adjust
- Salt to taste
- 1 Black Tea Bag/ 2 cups brewed black tea
- 1- 2 tsp Tamarind Paste – adjust
- 2 tbsp Fresh Coriander leaves, chopped
- 1.5 tbsp Coriander Seeds
- 1 tbsp Anardana (dried pomegranate seeds)
- 1/2 tbsp Cumin Seeds
- 1/4 tsp Fenugreek Seeds
- 5-6 dried red chilies
- 4-5 Cloves
- 1/4 teaspoon peppercorns
- 1 black Cardamom
- 1/2 inch Cinnamon
Steps to prepare
- Clean chana and soak it in 4 cups of water for 8 hours or overnight
- Drain the water and add the chana to pressure cooker.
- If you have tea bags then add it along with 4 cups of water or add 2 cups of brewed black tea and 2 cups water to pressure cooker.
- Add salt and mix well
- Pressure cook until chana is completely softened and yet retains its shape. Keep it aside
- While chana is cooking, lets prepare the spice powder for the gravy. Add all the ingredients mentioned under Masala to a pan. I did not get anardana so I had to add anardana powder to the mixture while grinding
- Dry roast the spices over low medium heat until aromatic. Allow to cool completely
- Ground all the spices to fine/coarse powder and keep it aside
- Heat oil in a pan
- Add onion to the pan
- Saute until onions are translucent
- Add ginger, tomato and green chili
- Saute until tomatoes are tender and mushy
- Add ground spice powder,
- Add turmeric powder and red chilli powder and mix well for 2 minutes. Sprinkle water if the masala is too dry.
- Now add cooked chana along with the water in which it was boiled. Discard the tea bag if you have used it in first place. Mash few chana using the back of a ladle, this will add texture to the curry.
- Check for seasonings, add water if required.
- Simmer and cook for 10-12 minutes over medium heat.
- Add tamarind paste and mix well. If you feel tamarind paste will increase tangy level of the curry, skip it or reduce the quanity
- Simmer and cook for another 5-6 minutes.
- Garnish with fresh coriander and ginger julienne. Serve hot with roti, kulcha or naan