Pindi Chole Chole Masala With Special Spice Powder

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22 Ratings
52 Reviews
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Recipe By Vahchef
25 m
4 servings
374 Cals

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Pindi Chole Chole Masala With Special Spice Powder Recipe, pindi chole recipe, How To Make Pindi Chole Chole Masala With Special Spice Powder Recipe

Name: Pindi Chole Chole Masala with Special Spice Powder
Prep time: 10 min
Cook time: 15 min
Total time: 15 min
Yield: 4

Pindi Chole is a very popular main course dish from the Punjabi cuisine made with Kabuli chana perfectly spiced with masala spices.

About Recipe

Channagala masala koorA, KADAL CURRY, Channa dal curry

How to make Pindi Chole Chole Masala with Special Spice Powder

(22 ratings)

52 reviews so far

Prep time
10 mins

Cook time
15 mins

Total time
25 mins

Pindi Chole Chole Masala with Special Spice Powder

Author : Vahchef
Main Ingredient : Kabuli Chana

Servings : 4 persons
Published date : February 13, 2019

Ingredients used in Pindi Chole Chole Masala with Special Spice Powder
• Fried onions - 1/4 cup.
• Tomato - 1 number.
• Ginger garlic paste - 1 tablespoon.
• Oil - 1 tablespoons.
• Ajwain - 1/4 tea spoon.
• Shahi jeera - 1/4 tea spoon.
• Cumin seeds - 1/4 tea spoon.
• Maize - 1/4 tea spoon.
• Cinnamon sticks - 2 sticks.
• Coriander seeds - 1 tea spoon.
• Black pepper - ½ tea spoon.
• Cloves - 6 numbers.
• Nut meg (small) - 1 piece.
• Cardamom - 4 numbers.
• Anar dana - 1 tablespoon.
• Salt - to taste.
• Turmeric powder - 1/4 tea spoon.
• Tea powder - 1 tablespoon.
• Kabuli chana (garbanzo) - 200 grams.
• Chili powder - 1 tea spoon.
• Asafoetida - 1 pinch.
• Black salt - 1/4 tea spoon.
• Tamarind juice - 2 tablespoons.
• Kasoori methi - ½ tea spoon.
• Mint chopped - ½ bunch.
• Coriander leaves(chopped) - ½ bunch.
Method:
Soak the Kabuli chana over night, take a pressure cooker add Kabuli chana and tea bag (tea powder tie in a muslin cloth) add some water, turmeric, salt and cook this till chana is tender. In a bowl add Anar Dana, cardamom, nut meg, cloves, black pepper, coriander seeds, cinnamon sticks, maize, cumin seeds, shahi jeera, ajwain, slowly dry roast these ingredients, and put it into the blender and make a powder. Heat oil in a pan add ginger garlic paste, tomato, cook this till tomatoes are soft, add brown onions, chilly powder, asafoetida, saute it for 2 minutes in a slow flame. Add cooked kabuli chana, salt and black salt, mix it and put the lid on and let it cook for 10 minutes, Then add tamarind juice, mix it and add kasoori methi, chopped mint, chopped coriander, cook this 2 minutes then switch off the flame. Serve this with puri.

peyo001 Posted on Mon Jul 22 2013

1st, and wow there are a lot of spices in this meal!

Reply 0 - Replies

tonewife Posted on Mon Jul 22 2013

i was with you until the black salt! that's one flavour we can't get on with in UK!

adamp108 Posted on Mon Jul 22 2013

speak for yourself :)

Tropically Happy! Posted on Mon Jul 22 2013

have you EVER heard of not using something you don't like in a recipe? Oh those brits

saggitbow Posted on Mon Jul 22 2013

no worries! you can make this with the regular salt too. Black salt does give a different flavour but you can do without it.

obviously you are itching to fight! He just said they don't enjoy using black salt. You don't need to be rude! take a chill pill!!

Mahesh Raghvan Posted on Mon Jul 22 2013

I'm inspired to cook now!

Roopbs Posted on Tue Jul 23 2013

I love u

Radiohouse Posted on Tue Jul 23 2013

just wondering what happens to soft parts in the morning!!

tonewife Posted on Wed Jul 24 2013

thank you. i appreciate your reply [and your politeness!]

AallthewaytoZ2 Posted on Thu Jul 25 2013

Fantastic food, chef. What type of tea is best to use?

TameTusker Silly Posted on Sat Jul 27 2013

I think any tea dust would do...it is to give color to the boiled garbanzo beans...i am not the chef but I hope you don't mind me answering..I am just an enthusiastic amateur cook!:):)