Pindi Chole Recipe - No Onion No Tomato Amritsari Chana Masala - CookingShooking

chickpeas

🥗Healthier: black beans

💰Cheaper: canned chickpeas

Canned chickpeas are often less expensive and save time.

fresh coriander leaves

🥗Healthier: parsley

💰Cheaper: dried coriander

Dried coriander is a cost-effective substitute.

Soak 1 cup of chickpeas for about 7 to 8 hours until doubled in volume.

Add soaked chickpeas to a pressure cooker.

Add 1 teaspoon of salt, 3 black cardamoms, a little bit of baking soda, and a muslin cloth with tea leaves for color.

Cover the cooker and cook on high heat for 5 whistles, then lower the flame and cook for another 15 minutes.

Let the cooker cool down naturally before opening it and strain the chickpeas, removing the tea bag and black cardamoms.

In a wok, add the cooked chickpeas and half a teaspoon of salt.

Add spices: black salt, black pepper, a little bit of turmeric powder, garam masala, fresh coriander leaves, cumin powder, amchoor powder, red chili powder, coriander powder, and tamarind chutney.

If the chutney is thick, add some water and mix the spices together.

To make the Tarka, heat a small pan and add 3 tablespoons of ghee and a little bit of oil.

Once hot, add half a teaspoon of ajwain, 2 inches of julienned ginger, 2-3 thinly sliced garlic cloves, and slit green chilies; cook for 2-3 minutes on low flame.

Add a little bit of red chili powder for color and cook for another 30 seconds.

Add the Tarka to the chickpeas and mix well.

If you want more gravy, add half a cup of water and cook on high heat for 2-3 minutes.

After cooking, serve the Pindi Chole garnished with ginger.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens