Kabuli $$$

Authentic Pindi Chole (Spiced Chickpea Curry)
Authentic Pindi Chole (Spiced Chickpea Curry)
  • Prep Time 20 min
  • Cook Time 50 min
  • Servings 4 People
Ingredients
  • 1 1.5 cups (dried, soaked overnight) Kabuli Chana (Chickpeas)
  • 2 2 medium, finely chopped Onions
  • 3 3 medium, pureed Tomatoes
  • 4 2 tbsp Ginger-Garlic Paste
  • 5 2-3 (slit, adjust to taste) Green Chillies
  • 6 3 tbsp Mustard Oil/Vegetable Oil
  • 7 2 (optional, for deep color) Black Tea Bags
  • 8 Approx. 4 cups (for cooking chana) + more as needed Water
  • 9 To taste Salt
  • 10 1 (for boiling chana) Bay Leaf
  • 11 1-inch piece (for boiling chana) Cinnamon Stick
  • 12 1 (for boiling chana) Black Cardamom
  • 13 3-4 (for boiling chana) Cloves
  • 14 2 tbsp Chana Masala Powder
  • 15 1 tbsp Coriander Powder
  • 16 1 tsp Cumin Powder
  • 17 1/2 tsp Turmeric Powder
  • 18 1 tsp (adjust to taste) Red Chilli Powder
  • 19 1 tsp Dry Mango Powder (Amchur)
  • 20 1/2 tsp Garam Masala
  • 21 1 tsp, crushed Fenugreek Leaves (Kasuri Methi)
  • 22 1 tbsp Ghee/Oil (for optional tempering)
  • 23 1 inch Ginger (julienned, for optional tempering)
  • 24 1-2 Green Chillies (slit, for optional tempering)
  • 25 1/2 tsp Red Chilli Powder (for color, optional tempering)
  • 26 For garnish Fresh Coriander Leaves
Instructions
  • 1 Rinse Kabuli Chana thoroughly. Soak them in plenty of water overnight (at least 8-10 hours). If using canned chickpeas, drain and rinse, then skip this and the next step.
  • 2 Drain soaked chickpeas. In a pressure cooker, combine soaked chickpeas, fresh water (about 4 cups), bay leaf, cinnamon stick, black cardamom, cloves, and tea bags. Add 1/2 tsp salt. Pressure cook for 6-7 whistles on medium heat, then simmer for 15-20 minutes until chickpeas are tender. Discard tea bags and whole spices (or leave them if you prefer). Reserve the cooking liquid.
  • 3 Heat mustard oil/vegetable oil in a heavy-bottomed pan or kadai over medium heat. Add finely chopped onions and sauté until they turn deeply golden brown and almost caramelized (this step is crucial for the curry's depth of flavor).
  • 4 Add ginger-garlic paste and slit green chillies to the pan. Sauté for 1-2 minutes until the raw aroma of ginger and garlic disappears.
  • 5 Add tomato puree. Cook, stirring occasionally, until the oil separates from the mixture and the tomatoes are well cooked down (about 5-7 minutes).
  • 6 Lower the heat. Add chana masala powder, coriander powder, cumin powder, turmeric powder, red chilli powder, and dry mango powder. Sauté for 1-2 minutes until fragrant, adding a splash of the reserved chickpea cooking liquid if the mixture becomes too dry.
  • 7 Add the cooked chickpeas along with their reserved cooking liquid to the masala. Add more hot water if needed to achieve your desired consistency. Bring the mixture to a gentle simmer.
  • 8 Cover the pan and cook on low heat for 15-20 minutes, allowing the flavors to meld. For a thicker gravy, gently mash a few chickpeas with the back of your spoon against the side of the pan.
  • 9 Stir in crushed kasuri methi, garam masala, and adjust salt to taste.
  • 10 For an optional tempering (tadka): In a small pan, heat ghee/oil. Add julienned ginger and slit green chillies. Sauté for 30 seconds. Turn off the heat and immediately add red chilli powder for vibrant color. Pour this tempering over the simmering chole.
  • 11 Garnish with fresh coriander leaves and serve hot with Bhature, Puri, Kulcha, or Steamed Basmati Rice.

Disclaimer: The recipes shared on this page are for informational and educational purposes only. Results may vary depending on ingredients, cooking methods, and individual skills. We do not guarantee any specific outcome. Please use your own discretion while preparing food and check for allergies or dietary restrictions before consumption.

Explore Rajdhani

Categories

Regd. Office

Victoria Foods Pvt Ltd.
B-32, Lawrence Road Industrial Area New Delhi - 110035, INDIA.

Copyright Rajdhani 2021-2022