Time and servings
Time and servings
Ingredients
for pressure cooking:
- 1 cup chana / chickpea
- 2 tea bags
- 1 inch cinnamon / dalchini
- 1 bay leaf / tej patta
- 3 pods cardamom / elachi
- 4 cloves / lavang
- ¼ tsp baking soda
- ½ tsp salt
- 3 cup water
for chana masala spice powder:
- ½ tsp cumin / jeera
- 1 tsp coriander seeds
- ¼ tsp shahi jeera
- ¼ tsp pepper
- ¼ tsp fennel / saunf
- 1 tsp kasuri methi / dry fenugreek leaves
- 3 cloves
- 2 pods cardamom / elachi
- 3 dried red chilli
- ¼ tsp turmeric
- ¼ tsp aamchur / dry mango powder
- ¼ tsp pomegranate powder
- pinch hing / asafoetida
for curry:
- 3 tsp oil
- 1 bay leaf / tej patta
- 1 onion (finely chopped)
- 1 tsp ginger garlic paste
- 1 chilli (slit)
- 2 tomato (finely chopped)
- ½ tsp salt
- 2 tbsp coriander (finely chopped)
for tempering:
- 1 tbsp ghee / clarified butter
- 1 chilli (slit)
- 1 inch ginger (julienne)
- ¼ tsp kashmiri red chilli powder
Instructions
- firstly, in a large kadai heat 3 tsp oil and saute 1 bay leaf.
- further add 1 onion followed by 1 tsp ginger garlic paste and 1 chilli.
- saute well until the onions turn golden brown.
- now add prepared spice powder.
- saute on low flame until the spice powder turn aromatic.
- further add 2 tomato and saute well.
- cook until the tomatoes turn mushy and oil is separated.
- now add cooked chana and ½ tsp salt.
- furthermore, cover and simmer for 15 minutes.
- also add 2 tbsp coriander and mix well.
- finally, enjoy pindi chole with roti or bhatura.
Chana masala powder preparation
1
firstly, dry roast ½ tsp cumin, 1 tsp coriander seeds, ¼ tsp shahi jeera, ¼ tsp pepper, ¼ tsp fennel, 1 tsp kasuri methi, 3 cloves, 2 pods cardamom and 3 dried red chilli.
2
dry roast on low flame until the spices turn aromatic.
3
cool the spices completely and blend to a fine powder.
4
further add ¼ tsp turmeric, ¼ tsp aamchur, ¼ tsp pomegranate powder and pinch hing.
5
mix well making sure the spices are combined well.
6
finally, chana masala powder is ready.
Pindi chole preparation
1
firstly, in a large kadai heat 3 tsp oil and saute 1 bay leaf.
2
further, add 1 onion followed by 1 tsp ginger garlic paste and 1 chilli.
3
saute well until the onions turn golden brown.
4
now add prepared spice powder. you can alternatively use 3 tsp of store brought chana masala.
5
saute on low flame until the spice powder turns aromatic.
6
further, add 2 tomatoes and saute well.
7
cook until the tomatoes turn mushy and oil is separated.
8
now add cooked chana and mix well.
9
add ½ tsp salt and adjust consistency as required.
10
furthermore, cover and simmer for 15 minutes or until the flavours are absorbed well.
11
now slightly mash few chana to adjust the consistency.
12
in a small pan heat 1 tbsp ghee and add 1 chilli, 1 inch ginger and ¼ tsp chilli powder.
13
turn off the flame and saute slightly without burning the spices.
14
pour the prepared tempering over cooked chana.
15
also, add 2 tbsp coriander and mix well.
Pressure cooking chana
-
firstly, soak 1 cup chana in enough water for atleast 8 hours.
-
drain off the water and transfer to the cooker.
-
also add 2 tea bags, 1 inch cinnamon, 1 bay leaf, 3 pods cardamom, 4 cloves, ¼ tsp baking soda and ½ tsp salt.
-
pressure cook for 5 whistles adding 3 cup water.
-
once the pressure settles down, remove tea bags and make sure the chana has cooked completely.
Video
Notes
- firstly, adding tea bags while pressure cooking chana gives a dark colour to curry.
- also, adding a pinch of baking soda helps to cook chana really soft.
- additionally, use store brought chana masala to shorten the cooking steps.
- finally, pindi chole recipe thickens once cooled, so adjust the consistency by adding water as required.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/pindi-chole-recipe-pindi-chana-masala/