Steps to Prepare Quick Pindi Chole

Pindi Chole. Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi.

As abonus, it is a no onion, no garlic recipe that can be enjoyed by all. Print Recipe Pin Recipe Pindi chole recipe With step by step photos - pindi chana is one of the easiest and tasty vegan chana recipe to make. As no grinding, no long frying or sauteing (bhunaoing) is required and no making or powdering the chole masala. You can cook Pindi Chole using 15 ingredients and 7 steps. Here is how you cook that.

Ingredients of Pindi Chole

1. It's 1 bowl of white chana(chickpeas).
2. Prepare 2 of onions.
3. Prepare 3 of tomatoes.
4. Prepare 1 inch of ginger.
5. Prepare 8-10 of Garlic cloves.
6. You need 1 tsp of cumin seeds.
7. Prepare 2 tbsp of cooking oil.
8. You need To taste of salt.
9. You need 1/2 tsp of red chilli powder.
10. Prepare 1/2 tsp of garam masala.
11. Prepare 1/2 tsp of chana masala.
12. Prepare 2 of tea bags.
13. It's 2 of Bay leaves.
14. Prepare 2 of black cardamom's.
15. You need as needed of water.

All you need is readymade chole masala /chana masala. and the rest everything is easy and quick. Rawal Pindi Chole originated from a place call Rawalpindi in Punjabi and Pakistan where pindi means village. The USP of this recipe is there is no onion or tomato used hence no chopping, grinding that's makes this recipe super quick and easy. The Pindi Chole is a classic street food delicacy curry recipe made with chickpeas and blend of spices.

Pindi Chole step by step

1. Wash and Soak white chana overnight. In the morning boil in pressure cooker with tea bags and black cardamom. Add salt also..
2. Peel wash and Chop onion ginger and garlic..
3. Grate tomatoes and make a ball. Grate ginger..
4. Heat oil in a wok. Add cumin seeds and when cumin seeds splutter put garlic. Saute for 30 seconds. Add grated ginger and saute for 30 seconds again. Add onion and cook on low flame till it turn translucent..
5. Add salt, turmeric powder, garam masala and red chilli powder and mix. Add tomato puree and cook till oil leaves the karahi..
6. Now add boiled chhole in this masala. Cover the lid and cook for 5 minutes on medium flame..
7. Serve hot with chapatti or rice garnished with chopped coriander leaves and salad..

A healthy protein-rich vegan and gluten-free chickpea recipe. The most unique thing about this dish is the deep blackish-reddish color of the curry. Do you want to know the origin and how to get that color?? Pindi chole is made with white chick peas or kabuli chana, onion, tomato, ginger garlic paste and lots of spices. To enhance the colour, we should add a black tea bag while pressure cooking the chana.