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Pindi Chole Chole Masala With Special Spice Powder

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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

Pindi Chole is a very popular main course dish from the Punjabi cuisine made with kabuli chana.

About Recipe

Channagala masala koorA, KADAL CURRY, Channa dal curry

How to make Pindi Chole Chole Masala with Special Spice Powder

(4 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 : December 08, 2016


Ingredients used in Pindi Chole Chole Masala with Special Spice Powder
• Fried onions - 1/4 cup.
• Tomato - 1 numbers.
• Ginger garlic paste - 1 teaspoons.
• Oil - 1 tablespoons.
• Ajwain - 1/4 teaspoons.
• Shahi jeera - 1/4 teaspoons.
• Cumin seeds - 1/4 teaspoons.
• Maize - 1/4 teaspoons.
• Cinnamon sticks - 2 inch piece.
• Coriander seeds - 1 teaspoons.
• Black pepper - 1/2 teaspoons.
• Cloves - 3 numbers.
• Nut meg powder - 1 pinch.
• Cardamom - 3 numbers.
• Anar dana - 1 tablespoons.
• Salt - 0 to taste.
• Turmeric powder - 1/4 teaspoons.
• Tea powder - 1 tablespoons.
• Kabuli chana (garbanzo) - 200 grams.
• Chilly powder - 1 teaspoons.
• Asafoetida - 1 pinch.
• Black salt - 1/4 teaspoons.
• Tamarind juice - 2 tablespoons.
• Kasoori methi - 1/2 teaspoons.
• Mint chopped - 1/2 bunch.
• Coriander leaves(chopped) - 1/2 bunch.
Method:
  1. 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.
  2. Take 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.
  3. 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 and 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.
  4. Serve this with puri.





Cooking with images Kala channa recipe,






comments

 


 
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  • profile image
  • peyo001

    •  14  
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    •  5  
   2013-07-22

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

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  • tonewife

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    •  5  
   2013-07-22

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

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  • adamp108

    •  14  
    •  391  
    •  5  
   2013-07-22

speak for yourself :)

 

  • profile image
  • Tropically Happy!

    •  14  
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    •  5  
   2013-07-22

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

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  • saggitbow

    •  14  
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    •  5  
   2013-07-22

no worries! you can make this with the regular salt too. Black salt does give a...

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  • saggitbow

    •  14  
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    •  5  
   2013-07-22

obviously you are itching to fight! He just said they don't enjoy using blac...


  • profile image
  • Mahesh Raghvan

    •  14  
    •  391  
    •  5  
   2013-07-22

I'm inspired to cook now!

 
  • profile image
  • Roopbs

    •  14  
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    •  5  
   2013-07-23

I love u

 
  • profile image
  • Radiohouse

    •  14  
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   2013-07-23

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


  • profile image
  • tonewife

    •  14  
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    •  5  
   2013-07-24

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

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  • AallthewaytoZ2

    •  14  
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    •  5  
   2013-07-25

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

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  • TameTusker Silly

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    •  5  
   2013-07-27

I think any tea dust would do...it is to give color to the boiled garbanzo beans...


 


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