Pindi Chole Recipe: A classic Punjabi delicacy curry made with soaked chickpeas and a blend of spices. This recipe stands out for its unique and flavorful combination of freshly ground spices and ginger julienne. It serves as a fantastic side dish alongside roti, naan bread, or bhature, and pairs excellently with jeera rice.
You might be curious about the difference between regular chole masala and pindi chole masala. Well, there are certainly some notable distinctions that give Pindi Chole its unique flavor profile. Unlike the former recipe, which typically features a tomato and onion curry base with fewer spices and tends to be reddish in color due to the prominence of red chili powder, Pindi Chole stands out with its use of tea leaves in the masala. This imparts a dark brown hue to the curry and adds acidity, which helps tenderize the chickpeas. Some variations also include chana dal to thicken the curry, though it’s omitted in this recipe.
Here are some tips and suggestions for achieving the perfect flavored Pindi Chole:
- Soak the kabuli chana overnight for tenderness, or opt for canned chickpeas for a quicker preparation.
- Prepare the chana masala spice mix in advance and store it in an airtight container for future use.
- The flavors of the curry develop better when served the next day, so consider making it in advance and in larger quantities for optimal taste infusion.
Pindi Chole Recipe Ingredients:
For Pressure Cooking:
- 1 cup chana / chickpeas
- 2 tea bags
- 1 inch cinnamon stick
- 1 bay leaf
- 3 pods cardamom
- 4 cloves
- ¼ tsp baking soda
- ½ tsp salt
- 3 cups water
For Chana Masala Spice Powder:
- ½ tsp cumin seeds
- 1 tsp coriander seeds
- ¼ tsp shahi jeera
- ¼ tsp black pepper
- ¼ tsp fennel seeds
- 1 tablespoon kasuri methi / dry fenugreek leaves
- 3 cloves
- 2 pods cardamom
- 3 dried red chilies
- ¼ tsp turmeric powder
- ¼ tsp aamchur / dry mango powder
- ¼ tsp pomegranate powder
- Pinch of asafoetida (hing)
For Curry:
- 3 tsp oil
- 1 bay leaf
- 1 onion, finely chopped
- 1 tsp ginger garlic paste
- 1 green chili, slit
- 2 tomatoes, finely chopped
- ½ tsp salt
- 2 tbsp coriander leaves, finely chopped
For Tempering:
- 1 tbsp ghee / clarified butter
- 1 green chili, slit
- 1 inch ginger, julienned
- ¼ tsp Kashmiri red chili powder
Pindi Chole Recipe Instructions:
- Firstly, in a large kadai, heat 3 tsp oil and sauté 1 bay leaf.
- Add 1 finely chopped onion followed by 1 tsp ginger garlic paste and 1 slit green chili.
- Sauté until the onions turn golden brown.
- Now, add the prepared spice powder and sauté on low flame until aromatic.
- Further, add 2 finely chopped tomatoes and sauté until they turn mushy and oil separates.
- Add the cooked chana and ½ tsp salt.
- Cover and simmer for 15 minutes.
- Also, add 2 tbsp finely chopped coriander leaves and mix well.
- Finally, enjoy Pindi Chole with bhatura or roti.
Conclusion:
Pindi Chole Recipe is a delightful Punjabi delicacy known for its unique flavor profile and hearty combination of spices. By understanding the differences between Pindi Chole and regular Chole Masala, soaking kabuli chana overnight, preparing the spice mix in advance, and allowing the curry to sit for optimal flavor infusion, you can enjoy a delicious and satisfying meal of Pindi Chole with roti or bhatura.
FAQs about Pindi Chole Recipe:
What makes Pindi Chole different from regular Chole Masala?
Pindi Chole stands out for its unique flavor profile compared to regular Chole Masala. While the latter typically features a tomato and onion curry base with fewer spices and a reddish color due to red chili powder, Pindi Chole uses tea leaves in the masala. This imparts a dark brown hue to the curry and adds acidity, which helps tenderize the chickpeas.
Why do some variations of Pindi Chole include chana dal?
Some variations of Pindi Chole include chana dal to thicken the curry. However, it’s omitted in this recipe. Chana dal adds texture and thickness to the curry, enhancing its overall consistency.
What is the significance of soaking kabuli chana overnight?
Soaking kabuli chana overnight helps to tenderize them, making them softer and easier to cook. Alternatively, canned chickpeas can be used for a quicker preparation if soaking overnight is not possible.
Why should the chana masala spice mix be prepared in advance?
Preparing the chana masala spice mix in advance allows the flavors to meld together, resulting in a more aromatic and flavorful curry. Storing the spice mix in an airtight container preserves its freshness for future use.
Why is it recommended to serve Pindi Chole the next day?
The flavors of Pindi Chole develop better over time, especially when allowed to sit overnight. Serving it the next day allows the spices to fully infuse into the curry, resulting in a richer and more delicious dish.
