Easy Pindi Chole Recipe for Homemade Goodness

Pindi Chole is a classic North Indian dish that originated in the Punjab region. This delectable chickpea curry is known for its rich flavors, aromatic spices, and hearty texture. Traditionally cooked with a blend of ground spices and served with fluffy bhature or rice, Pindi Chole is a favorite among food lovers. Let's explore how to prepare this mouthwatering dish and savor its authentic taste right at home.

Preparation Time: Approximately 40 minutes

Ingredients

2 cups dried chickpeas (kabuli chana), soaked overnight
2 onions, finely chopped
3 tomatoes, pureed
2 green chilies, slit lengthwise
1 tablespoon ginger-garlic paste
2 teaspoons cumin seeds
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/4 teaspoon asafoetida (hing)
Salt to taste
Fresh coriander leaves for garnishing
Lemon wedges for serving

Cooking oil

Method

- Rinse the soaked chickpeas under running water and drain well. Transfer them to a pressure cooker and add enough water to cover the chickpeas. Pressure cook for about 15-20 minutes until they are soft and tender. Set aside.

- Heat oil in a large pan or kadhai over medium heat. Add cumin seeds and let them splutter.

- Add chopped onions and sauté until they turn golden brown and translucent.

- Add ginger-garlic paste and slit green chilies. Sauté for a minute until the raw aroma disappears.

- Now, add the tomato puree and cook until the oil starts to separate from the masala.

- Add all the dry spices - coriander powder, cumin powder, turmeric powder, red chili powder, garam masala, and asafoetida. Mix well and cook for another 2-3 minutes.

- Add the cooked chickpeas along with the cooking water to the pan. Mix everything together and simmer for 10-15 minutes until the gravy thickens and the flavors meld together.

- Adjust the salt according to taste and mash a few chickpeas with the back of a spoon to thicken the gravy.

- Garnish with freshly chopped coriander leaves and serve hot with bhature, rice, or roti.

- Serve with lemon wedges on the side for extra tanginess.