Recipe for Pindi Chole

You may also refer to Pindi Chole as the renowned Punjabi Chole. The Kabuli chana and chana dal are cooked in a pot placed inside a pressure cooker for this chole dish. This pot adds more flavour to the chole and is packed with spices. It’s the centrepiece of the dish that sets this recipe apart. This chole dish is a must-try since you will become addicted to it. Bhature or Butter Naan pairs well with Pindi Chole’s robust flavour. This is a fantastic dish to prepare for visitors. This dish is worth trying if you enjoy trying out new dishes from other cultures. You’ll adore it.

What’s in Pindi Chole?

Two cups of soaking kabuli chana overnight

Three cardamoms in black

two sticks of cinnamon

One-fourth teaspoon of baking soda

One teaspoon cumin seeds

four finely chopped green chillies

One teaspoon of pasted garlic

One teaspoon of powdered coriander

Two tsp each of Chola masala

a half-ton of finely chopped coriander leaves

1 tablespoon of tea powder and three tablespoons of dry and rinsed chana dal salt

1.5 tablespoons of ghee

2 tsp. finely chopped ginger

half a cup of finely chopped onion

Tomato puree, 3/4 cup

1 tsp. powdered garam masala

1 and a half tsp. red chilli powder

The recipe for Pindi Chole

Step 1: Prepare a potli with chole and pressure cook it. 

Put the cinnamon, black cardamom, and tea leaves in a muslin towel. To make a pot, tie them together. Add the chana dal, potli, Kabuli chana, baking soda, salt, and two and a half cups of water to a pressure cooker. Stir everything thoroughly. Cook under pressure for three whistles. After that, take out the pot and set it aside.

Step 2: Get the masala ready.

Heat the ghee in a pan or kadhai. Stir in cumin seeds, ginger, and green chillies. Cook them for 20 to 30 seconds. Add onions and garlic paste next. Stir everything thoroughly and heat for five minutes.

Step 3: Add the pureed tomatoes.

Add the pureed tomato. Blend thoroughly and let it cook for five minutes. Stir from time to time. Add spice powders such as chole masala, red chilli powder, coriander powder, and garam masala at this point. Stir thoroughly and heat for two minutes.

Step 4: Stir in the kabuli chana.

Lastly, add 1/2 cup of water and the kabuli chana to the masala (you can change the amount of water to suit your taste). After adding some salt:

1. Simmer it for ten to fifteen minutes.
2. Turn off the gas flame after the water has dried.
3. Try to keep the pindi chole somewhat gravy; don’t wait for the water to completely dry out.

Step 5: You can now serve your Pindi Chole.

Add some freshly cut coriander leaves to the chole as a garnish. It’s time for your Pindi Chole. Serve it with butter naan or bhature. Savor your meal.