Amritsari Pindi Chole Recipe
Amritsari chole is an awesome Punjabi-style chickpea curry and a delectable North Indian recipe. This pindi chole has a lovely burst of flavours and aroma. Besides its unparalleled taste and flavour, chole also has multiple health benefits – including weight control, regulating sugar levels in persons with type-2 diabetes, and boosting intestinal health. The slightly sweet-sour taste from dried pomegranate seeds, the sourness from the dried gooseberry or amla, and the aroma from the prepared dry spice mix makes for an irresistible chana masala. We at Desilicious Kitchen have explained the recipe with all the tips. This recipe of Amritsari pindi chole will bring home the street food of North India.
For main dish:
- 3 cups (500 grams) chole or chickpeas
- 3 tbsp amla or dried gooseberry
- 1.5 tbsp anardana or dried pomegranate
- 3/4th tsp baking soda
- Salt to taste
- 2 onions – roughly chopped
- 3 tbsp ginger-garlic paste
- 4 big tomatoes – diced
- 6 tbsp oil
For dry spice powder mix:
- 1.5 tbsp coriander powder
- 1 tbsp red chilli powder
- 2 tbsp anardana or pomegranate powder
- 3 tbsp chana masala powder
Whole dry spices:
- 1-inch cinnamon stick or dalchini
- 1 bay leaf or tejpatta
- 3 black cardamoms or kaali elaichi
- 4 green cardamoms or hari elaichi
- 4 cloves or laung or lavang
- 1 tbsp cumin-seeds or jeera
- 3/4th tsp carom-seeds or ajwain
- 1/2 tbsp ginger juliennes
- 3 green chillies – sliced
- 1.5 tbsp dry fenugreek leaves or kasuri methi
- 3 tbsp ghee or clarified butter
- Chopped fresh coriander leaves
- 1 lemon wedge
- 1 slice of onion
How to Make Pindi Chole:
- Soak the chickpeas overnight in water in a pressure cooker.
- Combine all the ingredients required to make the dry spice mix (refer to the list above). Mix well and set aside.
- Grind the onions and tomatoes separately into fine pastes and set aside.
- Gear up for the recipe!
- Start by checking on your soaked chickpeas. By the following morning, your chickpeas will have increased in size.
- Now to the same pressure-cooker, add dried gooseberry or amla, along with dried pomegranate seeds, salt and baking soda.
- At this stage, you can add some more water to the pressure-cooker if required. Make sure the chickpeas are immersed in water.
- Pressure-cook the chickpeas on a medium flame till 6 whistles sound from the cooker.
- …and six! That’s it; time to switch off the flame. Allow the cooker to rest until its pressure subsides completely.
- Heat a pan and add the onion paste to it (we’re not adding the oil at this stage). Saute this paste continuously, cooking till the raw flavour and moisture in the onion paste are gone.
- Once the onion-paste is done, add whole dry spices, i.e. cinnamon (dalchini), green-cardamom (hari elaichi), bay leaf (tejpatta), black cardamom (moti/kaali elaichi) and cloves (lavang). Mix well.
- At this stage, let’s add oil to the onion-paste mixture. Now it’s time to cook the onion paste once again till it turns brown – but stir continuously, taking care not to burn the paste.
- When the onion paste is browned, add the ginger-garlic paste, followed by the tomato paste. Stir in the tomato paste.
- Now, add the prepared dry spice powder and combine the ingredients well, allowing the masalas to become incorporated into the tomato paste. Continue cooking the gravy, stirring occasionally.
- Meanwhile, open the pressure cooker and check on your chickpeas. In all probability, they’re soft and tender and good to go! Ideally, they should be neither too delicate and mashy, nor too hard and uncooked.
- Always have an eye on the tomato gravy even while you’re checking the chickpeas! Once oil begins to separate from your gravy, add the boiled chickpeas into it, along with some of the water in which it had been soaked.
- Mix well and check for the consistency of the gravy. Remember, the gravy may thicken later on, so add sufficient water accordingly.
- Allow the chole to cook until it comes to a boil. Then, switch off the flame and set aside.
- One last tempering to go! For this, heat some ghee in a skillet; add cumin-seeds (jeera) and carom-seeds (ajwain) and let them splutter.
- Then, add the ginger juliennes and sliced green chillies and let them cook for a bit.
- Add the dry fenugreek leaves (kasuri methi) and saute for just half a minute. Switch off the flame.
- Your sizzling tempering is ready! Transfer this tadka to the prepared chole gravy, and take a moment to take in the aroma. Mix the gravy well.
- Transfer the gravy to a serving bowl. Garnish it with chopped coriander leaves; decorate it with the onion slice and lemon wedge – and it’s good to go!
- Serve this absolutely delicious North Indian recipe pindi chole with pooris, parathas, phulkas or rice – and treat yourself to a lip-smacking spread!
Tips at Your Fingertips:
- If you can’t get your hands on dry pomegranate seeds, you can substitute these with amchur powder or dry mango powder.
- Traditionally, dried gooseberry or amla is used to bring about the sour, tangy flavour. However, instead of dried amla, you can drop in a tea-bag on to the pressure cooker before cooking the chole.