Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, pindi chole | chick pea curry. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Pindi Chole
To get started with this recipe, we have to prepare a few components. You can have 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:
- Make ready 1 Cinnamon Stick
- Get 2 Brown Cardamoms
- Get 6 Cloves
- Prepare 3.5 Tbsp Anardana/Dried Pomegranate seeds
- Get 1.5 Tbsp Cumin seeds
- Prepare 1.5 Tbsp Coriander seeds
- Take 1 Tsp Carom seeds
- Prepare 1 Tsp Black Peppercorns
- Make ready 4 Cups Kabuli Chana/Dried Chick Peas
- Make ready 1 Large Onion (Thinly Sliced)
- Make ready 1 Inch piece Ginger (Finely Chopped)
- Take 4-6 Green Chilies (Cut into half, lengthwise)
- Get 2 Tbsp Tamarind Paste
- Make ready 1 Tsp Garam Masala Powder
- Take 1 Tsp Degi Mirch Powder
- Make ready 6 Tbsp Oil
- Make ready As per taste Salt
Its a great healthy and fulfilling option for vegans and vegetarians. Punjabi chole masala or chana masala is one of the most popular curry dishes from India. In fact in north India no wedding or party is complete until you. Punjabi chole is a delicious, wholesome Indian dish that works well as part of a meal or by itself.
Instructions to make Pindi Chole | Chick Pea Curry:
- 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).
- Place the Chole in a Pressure Cooker/Instant Pot. Pour enough water to cover the Chole completely.
- 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.
- Drain the liquid & reserve for later. - You may remove the whole Cinnamon stick & the Cardamoms if you wish to. - Set aside.
- 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.
- Heat 2 Tablespoons oil in a large skillet or wok.
- Sauté the Sliced Onions & Ginger until golden followed by the Green Chilies.
- Add the boiled Chole. Stir well.
- Add Salt, Degi Mirch, Garam Masala & the freshly ground spice mix. *Do not stir.
- Heat the remaining 4 Tablespoons of Oil in a small Frying pan/Tadka pan.
- When the Oil is smoking hot, pour it on top of the Chole. Let it sizzle. Mix well.
- Add some of the of the reserved liquid, as per the desired consistency followed by the Tamarind Paste.
- Stir well. Let it simmer covered on low heat for about 15 minutes.
- Check seasoning. *You may add a little sugar if it’s too sour.
- Garnish with Tomatoes, Green Chilies, Lemon Wedges & Cilantro.
- . - - Enjoy with hot & fluffy Bhature/Puri/Naan/Kulche/Rice.
Serve it with fried Indian flatbreads. Kitchens of India - Chick Peas Curry (Pindi Chan). Northern India's tastiest contribution, a dish of chick peas simmered in aromatic tomato gravy, creating a wholesome treat. For more variety, try Kitchens of India Curry Paste Variety Pack. This delicious dish comes from Punjab region of Northern India.
So that is going to wrap it up with this special food pindi chole | chick pea curry recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
