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

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, pindi chole | chick pea curry. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious. Chick Pea Curry is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Chick Pea Curry is something which I have loved my whole life.

The next day boil the chole in enough water in a pressure cooker with cloves, cinnamon, black cardamom, green cardamom, bay leaves, black salt and tea bag/bags. Pindi Chole has various versions that have evolved over the years. Pindi Chole can be dryish chickpeas with just spices or spices + ginger+garlic, that make up the thick "curry". More saucy versions often use onion and other ingredients.

To get started with this particular recipe, we must first prepare a few ingredients. 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. Make ready 1 Cinnamon Stick
  2. Take 2 Brown Cardamoms
  3. Prepare 6 Cloves
  4. Make ready 3.5 Tbsp Anardana/Dried Pomegranate seeds
  5. Get 1.5 Tbsp Cumin seeds
  6. Get 1.5 Tbsp Coriander seeds
  7. Prepare 1 Tsp Carom seeds
  8. Get 1 Tsp Black Peppercorns
  9. Make ready 4 Cups Kabuli Chana/Dried Chick Peas
  10. Make ready 1 Large Onion (Thinly Sliced)
  11. Make ready 1 Inch piece Ginger (Finely Chopped)
  12. Make ready 4-6 Green Chilies (Cut into half, lengthwise)
  13. Get 2 Tbsp Tamarind Paste
  14. Make ready 1 Tsp Garam Masala Powder
  15. Take 1 Tsp Degi Mirch Powder
  16. Get 6 Tbsp Oil
  17. Get As per taste Salt

This hearty, healthy, protein-packed dish, is straight out of the heart of Punjab in North India. It is named Pindi Chana after the town where it originated - Rawalpindi (Pakistan) - in the days before the India-Pakistan partition. Pindi Chole is a classic dish from the Punjabi repertoire, which is flavoured with a large assortment of spice powders and other ingredients like ginger, garlic, tomatoes and onions, which lend an irresistible flavour and aroma to it. While it is common in most parts of the country to flavour chole with garam masala and chole masala, what makes the Pindi Chole really different from the rest is.

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.

Pindi Chole is a classic dish from the Punjabi repertoire, which is flavoured with a large assortment of spice powders and other ingredients like ginger, garlic, tomatoes and onions, which lend an irresistible flavour and aroma to it. While it is common in most parts of the country to flavour chole with garam masala and chole masala, what makes the Pindi Chole really different from the rest is. Pindi Chole was something that I wanted to make for a long time but it was not happening and when I make Pindi Chole on rare occasions it never got clicked but this time though in hurry but I manage to take few pictures to share with you all the amazing, simple and yet delicious Pindi Chole Recipe. This recipe for Pindi Chole is by Chef Kunal Kapur. Pindi Chole is a variation of chole that is drier than the regular chole.

So that’s going to wrap this up with this exceptional food pindi chole | chick pea curry recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!