A classic Punjabi delicacy from Rawalpindi, this dish features tender chickpeas cooked in a tangy and aromatic blend of whole and powdered spices. Its signature dark color and semi-dry texture make it a standout.
Prep20 min
Cook45 min
Soak480 min
Servings4
Serving size: 1 serving
418cal
16gprotein
57gcarbs
Ingredients
1.5 cup Kabuli Chana (dried, soaked overnight for at least 8 hours)
4 cup Water (for pressure cooking)
2 pc Black Tea Bags (or 1 tbsp loose tea in a muslin cloth)
1 tsp Kashmiri Red Chili Powder (for color, adjust for heat)
0.25 tsp Turmeric Powder
1 inch Ginger (cut into fine juliennes for garnish)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Pressure Cook the Chickpeas
Rinse the dried chickpeas and soak them in plenty of water overnight, or for at least 8 hours.
Drain the soaking water. In a pressure cooker, combine the soaked chickpeas, 4 cups of fresh water, tea bags, bay leaf, black cardamom, green cardamoms, cloves, cinnamon stick, and 1 tsp of salt.
Secure the lid and pressure cook on high heat for one whistle. Then, reduce the heat to low and cook for 20-25 minutes until the chickpeas are very soft and mashable.
Allow the pressure to release naturally. Open the cooker, discard the tea bags and whole spices. Reserve the dark, flavorful cooking water.
2
Prepare the Masala Base
Heat ghee or oil in a heavy-bottomed pan (kadai) over medium heat. Add the finely chopped onions and sauté for 7-8 minutes until they turn deep golden brown.
Add the ginger-garlic paste and slit green chilies. Cook for another 1-2 minutes until the raw aroma disappears.
Turn the heat to low. Add all the powdered spices: chana masala, anardana powder, amchur powder, coriander powder, cumin powder, Kashmiri red chili powder, and turmeric powder. Stir continuously for 30-40 seconds until fragrant. Be careful not to burn them.
3
Combine and Simmer
Add the cooked chickpeas to the pan along with approximately 1 cup of the reserved cooking water. Add the remaining 0.5 tsp of salt and mix well.
Using the back of your spoon, gently mash about 1/4 of the chickpeas against the side of the pan. This will help thicken the masala naturally.
Cover the pan and let it simmer on low heat for 10-15 minutes. This allows the chickpeas to absorb the flavors of the masala, resulting in a semi-dry consistency.
If the mixture becomes too dry, add a few more tablespoons of the reserved cooking water until you reach the desired consistency.
4
Garnish and Serve
Turn off the heat. Garnish with fresh ginger juliennes and chopped coriander leaves.
Gently mix and serve hot. Pindi Chole pairs exceptionally well with bhature, kulcha, naan, or poori.
