Pindi Chana Masala | How To Make Chole Pindi Masala

Pindi Chole Recipe / How To Make Chole Pindi Masala

     A classic punjabi delicacy curry recipe made with soaked chickpeas and blend of spices. the recipe is unique and flavourful as it made with freshly grounded spices and ginger julienne. it tastes amazing as a side dish to roti, naan bread or bhature, but also tastes great with jeera rice.

   Punjabi cuisine is known for its rich and spicy curries offered as a side dish for flatbreads. more often it is either a paneer based or meat based curries with a cream toppings. but this recipe is a traditional kabuli chana based curry popularly known as pindi chole recipe.

   I  guess by now, you must be wondering what is the difference between the regular chole masala and pindi chole masala. well, certainly there are some notable differences which make pindi chana unique and flavoured. the former recipe is made with a regular tomato and onion curry base with not so much spices. also, it is generally red in colour as red chilli powder takes precedence. whereas the main difference is the usage of tea leaves in the chole pindi masala which gives a dark brown colour to the curry. in addition, it also makes the curry acidic and hence turns the chickpeas tender. further, in some variations, even chana dal is added to make the curry thicker, but i have skipped in this.

TIPS,SUGGESTION AND VARIATION:

   Firstly, i have soaked the kabuli chaana overnight which makes it tender and edible. but to hasten the process you can use canned chickpeas which do not require soaking. secondly, i have shown how to make chana masala spice mix which is added while preparing the curry. this spice mix can be made well ahead in advance and can be stored in airtight container. lastly, the recipe tastes great when served next day as the spice would be infused properly. hence plan it well ahead in advance and possibly in large quantity.

INGREDIENTS:

FOR PRESSURE COOKING:

• 1 cup chana / chickpea
• 2 tea bags
• 1 inch cinnamon / dalchini
• 1 bay leaf / tej patta
• 3 pods cardamom / elachi
• 4 cloves / lavang
• ¼ tsp baking soda
• ½ tsp salt
• 3 cup water

FOR CHANA MASALA SPICE POWDER:

• ½ tsp cumin / jeera
• 1 tsp coriander seeds
• ¼ tsp shahi jeera
• ¼ tsp pepper
• ¼ tsp fennel / saunf
• 1 tsp kasuri methi / dry fenugreek leaves
• 3 cloves
• 2 pods cardamom / elachi
• 3 dried red chilli
• ¼ tsp turmeric
• ¼ tsp aamchur / dry mango powder
• ¼ tsp pomegranate powder
• pinch hing / asafoetida

FOR CURRY:

• 3 tsp oil
• 1 bay leaf / tej patta
• 1 onion, finely chopped
• 1 tsp ginger garlic paste
• 1 chilli, slit
• 2 tomato, finely chopped
• ½ tsp salt
• 2 tbsp coriander, finely chopped

FOR TEMPERING:

• 1 tbsp ghee / clarified butter
• 1 chilli, slit
• 1 inch ginger, julienne
• ¼ tsp kashmiri red chilli powder

INSTRUCTIONS:

1.Firstly, in a large kadai heat 3 tsp oil and saute 1 bay leaf.

2.Further add 1 onion followed by 1 tsp ginger garlic paste and 1 chilli.

3.Saute well until the onions turn golden brown.

4.Now add prepared spice powder.

5.Saute on low flame until the spice powder turn aromatic.

6.Further add 2 tomato and saute well.

7.Cook until the tomatoes turn mushy and oil is separated.

8.Now add cooked chana and ½ tsp salt.

9.Furthermore, cover and simmer for 15 minutes.

10.Also add 2 tbsp coriander and mix well.

11.Finally, enjoy pindi chole with roti or bhatura.

                                                                                                                                            EnjoyFood!