Shadi Wale Chole Halwai Jaise | Amritsari Pindi Chole Recipe | Chef Kunal Kapur | Punjabi Recipes

chickpeas

🥗Healthier: black beans

💰Cheaper: canned chickpeas

Canned chickpeas are more affordable and save prep time.

fresh coriander

🥗Healthier: parsley

💰Cheaper: dried coriander

Dried coriander is cost-effective and has a longer shelf life.

Soak chickpeas overnight in water.

Drain and rinse the soaked chickpeas.

Boil the chickpeas in fresh water until tender, about 45-60 minutes.

Heat oil in a pan over medium heat until shimmering.

Add cumin seeds and sauté until fragrant, about 30 seconds.

Add chopped onions and cook until golden brown, about 5-7 minutes.

Stir in ginger, garlic, and green chilies; cook for 2-3 minutes until aromatic.

Add chopped tomatoes and cook until they soften, about 5 minutes.

Mix in coriander powder, turmeric powder, red chili powder, and salt; cook for 2 minutes.

Add boiled chickpeas to the pan and mix well with the spices.

Add water to adjust consistency; simmer for 10 minutes.

Stir in garam masala and lemon juice; cook for another 2 minutes.

Garnish with fresh coriander before serving.

Cooking Techniques

Spice Level: