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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.
For 4 servings
Pressure Cook the Chickpeas
Prepare the Masala Base
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.
This punjabi recipe takes 65 minutes to prepare and yields 4 servings. At 417.93 calories per serving with 16.35g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Combine and Simmer
Garnish and Serve
While not traditional, you can add 1 finely chopped tomato after the onions are browned for a slightly different, tangier gravy.
Increase the number of green chilies or add 1/2 tsp of garam masala along with the other powdered spices for extra heat and aroma.
For a quicker version, use two 15-ounce cans of chickpeas. Drain and rinse them. Simmer them in the masala with 1 cup of vegetable broth for 15-20 minutes.
Use the 'Sauté' mode to prepare the masala. Add soaked chickpeas, water, and whole spices. Pressure cook on 'High' for 20 minutes, followed by a natural pressure release.
Chickpeas are a powerhouse of protein, which is vital for muscle repair, building tissues, and overall body function, making this dish a great choice for vegetarians and vegans.
The high fiber content from chickpeas supports digestive health, helps maintain stable blood sugar levels, and promotes a feeling of fullness, which can aid in weight management.
This dish is a good source of iron, which is crucial for oxygen transport and energy production, as well as manganese, which plays a role in bone health and metabolism.
The blend of spices like turmeric, ginger, and cloves contains powerful antioxidants and anti-inflammatory compounds that help combat oxidative stress in the body.
Pindi Chole originates from Rawalpindi and is characterized by its dark color, semi-dry consistency, and tangy flavor from anardana (pomegranate seed) and amchur (dried mango) powders. It is typically made without onions or tomatoes in its most authentic form, though many modern recipes include onions. Regular Chana Masala usually has a tomato-onion based gravy, is lighter in color, and has a different spice profile.
Yes, Pindi Chole is a very healthy dish. It is rich in plant-based protein, dietary fiber, and essential minerals like iron and manganese from the chickpeas. The spices used also offer various health benefits, including anti-inflammatory properties.
One serving of this Pindi Chole recipe (approximately 1 cup or 285g) contains around 350-400 calories. The exact count can vary based on the amount of ghee or oil used.
Absolutely. You can cook the soaked chickpeas in a large pot on the stovetop. It will take significantly longer, about 1.5 to 2 hours, for the chickpeas to become tender. Ensure you add enough water to keep them submerged.
The dark color comes primarily from boiling the chickpeas with tea bags or dried amla (Indian gooseberry). If you skipped this step or didn't use strong enough tea, the color will be lighter. Sautéing the onions until they are a deep golden brown also contributes to the color.
Pindi Chole stores very well. You can refrigerate it in an airtight container for up to 4-5 days. The flavors actually improve over time. It can also be frozen for up to 2 months.
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