Pindi chana or Pindi chole is spicy chickpeas curry that is often served with Bhature or poori. No onion no garlic chole recipe
Pindi Chana is a semi-dry curry which is also used as topping in some of the Delhi style Indian chaats such as tikki chole and samosa chole. This is often confused with 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.
In this Punjabi style curry boiled chickpeas are cooked with fresh ground flavourful masalas and simmered for some time. During simmering chickpeas absorb the flavours of masala /spice powders.
Pindi chana or Pindi chole is spicy chickpeas curry that is often served with Bhature or poori. The curry is slightly blackish in colour which usually comes from tea bags. In my recipe, the colour is this dark without even using tea bags, just with spice powders.
This recipe of chickpeas involves boiling the chickpeas in a pressure cooker and then cooking it in a pan. You can use instant pot and saucepan as well. I have not tried this in the slow cooker yet but you can try it. However, if you are looking for chickpeas curry recipe in the slow cooker you can try this chole masala curry in the slow cooker. Also, there are a couple of more chickpeas curry recipes for you. You can try chana aloo Masala, Chana Masala recipe as well.
Coming back to Pindi chana recipe, this recipe comes from Rawalpindi that’s why the name of dish Pindi chana or Pindi chole. It’s a dhaba style authentic Punjabi curry with rustic flavours that comes from freshly ground spices.
Pindi chana step by step Recipe Video in Hindi
Pindi Chana Masala - Pindi Chole Masala
- 400 g Chickpeas / Kabuli chana
- 4 tbsp ghee
- 1 tbsp Oil
- 2-3 whole red chillis
- 1 tsp cumin seeds jeera
- 1 tsp Carrom seeds ajwain
- 1 inch cinnamon stick
- 2-3 Black cardamom
- 2 bay leaves
- 1 tsp Black salt
- 1 tsp black pepper powder
- 1 tsp coriander powder
- 1 tsp cumin powder jeera
- 1 tsp mango powder amchoor
- 1 tsp pomegranate powder anardana
- 2-3 green chilles chopped
- 15 Grams ginger Chopped
- 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 Tbsp 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 Tbsp 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.