Pindi chana recipe - no onion no garlic no tomato chana masala recipe that is perfect to serve with bhatura, Naan, Kulcha or as Tikki chole. Chickpeas are simmered in a spicy delicious gravy that is entirely made with common Indian spices.
Pindi chana recipe is is special chana masala from Rawalpindi in Punjab, Pakistan that is why it is known as Pindi chana. Choley is punjabi name for chana that is why this same dish is also known as pindi choley.
Unlike Punjabi chole the recipe of pindi chana is without onion garlic or tomatoes. How ever You can top it with raw onions if you wish to, but I make this chana recipe totally onion garlic free.
This Pindi Chole Recipe is:
- Gluten-free, vegetarian
- No onion and no garlic Choley masala
- Simple & easy to make
- You can make it vegan chana masala by substituting ghee with oil
Difference between Amritsari Chole & Pindi Chana
This is often confused with the Amritsari chole. But these two chickpeas curries have a different preparation method and ingredients. Onion and tomatoes both are used in Amritsari chole recipe.
One of the very simple and easy chickpeas curry recipe to cook, This chana masala is no onion and no garlic curry. Also suitable for vegetarians, vegans and also is a gluten-free curry.
Pindi chana or Pindi chole that is often served with Bhature or poori is slightly blackish in colour. This blackish colour usually comes from tea bags. In my recipe, the colour is this dark without even using tea bags, just with spice powders.
How To Cook Pindi Chana
Pindi Chana Masala Ingredients
Chickpeas or garbanzo beans or kabuli chana - I have used dried chickpeas but if you have canned go ahead and you can use canned chickpeas. I am writing method with canned chickpeas in recipe notes below.
Fats - Ghee and oil you can use only ghee or only oil if you wish to.
Spices and Herbs - whole red chillis, cumin seeds jeera, Carrom seeds (ajwain), cinnamon stick, Black cardamom, bay leaves, Black salt, black pepper powder, coriander powder, cumin powder jeera, mango powder (amchoor), pomegranate powder anardana,
Fresh - green chilles, ginger
Step by Step Method and Pictures
Wash and soak chickpeas and pressure cook soaked chickpeas with salt and water [photo 1,2,3]
While chickpeas are cooking you can grind Chana Masala for pindi chana.[photo 3,4]
For making Chana Masala take all whole masalas and powders and grind it to a coarse powder. [photo 5,6]
When chickpeas are boiled, drain the chickpeas from water and keep the water aside.
In a big pan heat oil and add chopped ginger and green chilli and add drained out chickpeas. [photo 1,2,3]
Sauté them and add ground coarsely ground Chana masala powder.[photo 3]
Add boiled potatoes mix then and Add hot ghee over the cooking Chana also add boiled potatoes and mix well.[photo 4, 5]
Now take out a small bowl of Chana aside. [photo 6]
Add of water in which chickpeas were boiled.[photo 1]
Cook everything together on slow heat till it starts to thicken. [photo 2]
Put the Chana you took aside and mix them well. [photo 3,4]
Serve the pindi chana with Bhatura, kulcha or naan. [photo 5,6]
Pindi chana Recipe Video in Hindi
For correct method and exact texture during various stages of this no onion no garlic chana masala please watch this step by step video (hindi)
Recipe Notes and Tips
- Since there are no tomatoes used in this chole recipe I use dry mango powder(amchur) and dry pomegranate seeds powder (anardana) for sourness.
- If you do not have dry mango powder or dry pomegranate seeds you can use tamarind paste for sourness. Take care to add very little first (start with 1teaspoon) and then adjust the quantity as per your taste.
- To make chana brown or blackish in colour you can use either tea bags/tea leaves or dried gooseberry (amla).
- Fresh ground spices and ginger makes this chole masala version very flavourful.
Why You Should Always Soak Chickpeas
Soaking chickpeas is important. Soaking chickpeas for 6-8 hours brings out the best texture of chana masala. Also, nutrition-wise soaking chana allows the better bioavailability of the nutrients.
Soaking also helps to get rid of anti-nutrients which may cause stomach upset and hinder in nutrient absorption. One thing you must remember is to discard water in which you soaked chickpeas.
Boiling Chickpeas/ Pre-cooking Chickpeas
Before cooking Pindi chana recipe, you need to boil chickpeas. You can do this in a pressure cooker or instant pot or covered saucepan on a stovetop as well. I have not tried this in the slow cooker yet but you can try it.
However, if you are looking for chana masala in a slow cooker you can try this chickpeas curry recipe in the slow cooker.
Chana Masala with Canned Chickpeas
Yes, you can make Pindi chana with canned chickpeas but skip the pressure cooking step of pre-cooking chickpeas and follow rest of the recipe it as it is.
What To serve with Pindi Chana
To serve Pindi chana, chana poori, chana bhatura are two most popular classic combinations. You can also serve it as Pindi chaney kulche combination. Choley samosa, Tikki choley is also quite a popular combination to serve this chana recipe.
Another way to serve this type chana masala is to use it as topping. You can top it on crackers, papdi etc along with other chaat toppings and serve it as a chaat.
Storing Leftovers
You can store leftover pindi choley in the refrigerator for upto 2 days and reheat in the microwave. The right way to reheat chana is adding a couple of tablespoons of water and then re-heating it in the microwave.
You can freeze pindi choley for upto 12 weeks in the freezer. For the ease of re-heating I mostly transfer the container in which chana is stored from the freezer to the fridge side.
It thaws in few hours and then re-heat it in the microwave.
More Such Recipes that You Can Try
-
Amritasri Chana Masala
-
Multani chole
-
Pindi Chana Masala
-
Instant Pot Chana masala
-
Aloo Choley
-
Sukha Kala Chana
-
Kala Chana Curry
Pindi Chana Masala - Pindi Chole Masala
Ingredients
- 400 g Chickpeas / Kabuli chana
- 4 tablespoon ghee
- 1 tablespoon Oil
- 2-3 whole red chillis
- 1 teaspoon cumin seeds jeera
- 1 teaspoon Carrom seeds ajwain
- 1 inch cinnamon stick
- 2-3 Black cardamom
- 2 bay leaves
- 1 teaspoon Black salt
- 1 teaspoon black pepper powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder jeera
- 1 teaspoon mango powder amchoor
- 1 teaspoon pomegranate powder anardana
- 2-3 green chilles chopped
- 15 Grams ginger Chopped
Instructions
- Wash and soak chickpeas in water for 7-8 hours.
- Pressure cook soaked chickpeas with salt and 500ml of water till 4-5 whistles.
- While chickpeas are cooking you can grind Chana Masala for pindi chana.
- For making Chana Masala take all whole masalas and powders and grind it to a coarse powder.
- When chickpeas are boiled, drain the chickpeas from water and keep the water aside.
- In a big pan heat one tablespoon oil and add chopped ginger and green chilli and add drained out chickpeas.
- Sauté them for 2-3 minutes and add ground Chana masala powder.
- Cook for 2-3 minutes and on the side heat 4 tablespoon of ghee in another pan.
- Pour this ghee over the cooking Chana and mix well.
- Add boiled potatoes and mix well.
- Now take out small bowl of Chana aside and add about a cup of water in which chickpeas were boiled.
- Cook everything together for 10-15 minutes on slow heat till it starts to thicken.
- Put the Chana you took aside and mix them well.
- Serve the pindi chana with Bhatura, kulcha or as it is.
Video
Notes
- Since there are no tomatoes used in this chole recipe I use dry mango powder(amchur) and dry pomegranate seeds powder (anardana) for sourness.
- If you do not have dry mango powder or dry pomegranate seeds you can use tamarind paste for sourness. Take care to add very little first (start with 1teaspoon) and then adjust the quantity as per your taste.
- To make chana brown or blackish in colour you can use either tea bags/tea leaves or dried gooseberry (amla).
- Fresh ground spices and ginger makes this chole masala version very flavourful.
Why use both cumin seeds and cumin powder as separate ingredients in this recipe, if they are both going to be ground?
Thank you so much, ma'am, for this recipe. I had tried a few other recipes but failed to get that exact consistency of the gravy that the restaurants make, neither too watery nor too dry. Then followed your steps and it turned out excellent. Thank you once again 🙂
loved the simple way in which it has been explained., I have been dying to get that halwai wala black color in my pindi chhole. Will surely try this recipe.