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Pindi Chole

Chickpeas cooked in fresh indian spices This is a Sanjeev Kapoor exclusive recipe.

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Pindi Chole

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Main Ingredients Chickpeas
Cuisine Punjabi
Course Main Course Vegetarian
Prep Time 16-20 minutes
Cook time 31-40 minutes
Serve 4
Taste Tangy
Level of Cooking Moderate
Others Veg

Ingredients list for Pindi Chole

  • 1 cup Chickpeas soaked overnight
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Method

  1. Tie tea leaves in muslin cloth to form a bundle. Drain the chickpeas and transfer into a pressure cooker. Add 6-8 cups water, salt and tea leaves bundle and pressure cook till 6-8 whistles. Reduce heat and simmer till chickpeas are soft and completely cooked. Discard bundle of tea leaves.
  2. Heat oil in a non-stick pan, add cumin seeds and dried pomegranate seeds and sauté till cumin seeds are browned.
  3. Add onion and sauté till it is well browned.
  4. Add green chilli-ginger paste and mix. Add red chilli powder, coriander powder, chole masala and dried mango powder. Mix well and sauté for 2 minutes.
  5. Add tomatoes, green chillies and salt. Mix well and cook till tomatoes are pulpy.
  6. Add chickpeas alongwith cooking liquor. Mix well and transfer into a pressure cooker and put it on heat.
  7. Add garam masala powder, cover and cook till 1 whistle.
  8. Serve hot.

Nutrition Info

Calories 2153
Carbohydrates 199.1
Protein 68.9
Fat 120.2
Other Fiber Iron- 19.9mg
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