Perfect Pindi Chole Recipe | Punjabi Chana Masala

In a pressure cooker, heat oil over medium heat and add cumin seeds. Let them splutter.

Add the chopped onions and sauté until they turn golden brown.

Stir in the ginger-garlic paste and green chilies, cooking for another minute until fragrant.

Add the pureed tomatoes and cook until the oil separates from the mixture.

Mix in the coriander powder, garam masala, red chili powder, turmeric powder, and salt. Cook for 2-3 minutes.

Add the soaked chickpeas and enough water to cover them. Stir well.

Close the pressure cooker lid and cook for about 15-20 minutes on medium heat until the chickpeas are tender.

Once done, release the pressure and check the consistency. If too thick, add a little water and simmer for a few minutes.

Stir in the lemon juice and adjust seasoning if necessary.

Garnish with fresh coriander leaves before serving.

Spice Level: