Pindi Chole
An authentic vegetarian recipe from Punjab, India
Cook Time
40 mins
Servings
4 servings
Difficulty
MediumCategory
VegetarianIngredients
For 4 servings
300g Dried chickpeas (kabuli chana)
200g Onions, finely chopped
200g Tomatoes, finely chopped
30g Ginger-garlic paste
3piece Green chillies, slit
50ml Oil
20g Chole masala powder
5g Cumin seeds
2piece Bay leaves
2piece Black cardamom
1piece Cinnamon stick
3g Turmeric powder
8g Red chilli powder
8g Coriander powder
5g Amchur (dry mango powder)
5g Pomegranate seed powder (anardana)
1piece Black tea bag
8g Salt
20g Fresh coriander leaves
19 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Soak the dried chickpeas in plenty of water overnight (at least 8 hours). They will double in size. Drain and rinse.
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In a pressure cooker, add the soaked chickpeas with a black tea bag (this gives the characteristic dark colour of pindi chole), bay leaves, black cardamom, cinnamon stick, and enough water to cover by 5 cm. Pressure cook for 4–5 whistles until the chickpeas are completely tender but still hold their shape. Remove the tea bag and whole spices.
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Heat oil in a large, heavy-bottomed kadai over medium-high heat. Add cumin seeds and let them splutter for 30 seconds.
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Add the finely chopped onions and cook for 10–12 minutes, stirring frequently, until they turn deep golden brown. This long caramelisation is what gives pindi chole its rich, dark colour and flavour.
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Add the ginger-garlic paste and slit green chillies. Sauté for 3 minutes until the raw smell disappears.
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Add the chopped tomatoes and cook for 8–10 minutes, mashing them down, until the oil separates from the masala.
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Add turmeric powder, red chilli powder, coriander powder, and chole masala. Stir well and cook the spices for 2 minutes.
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Add the boiled chickpeas along with about 200 ml of the cooking liquid. Stir well to coat the chickpeas with the masala.
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Add amchur and anardana powder. These two souring agents give pindi chole its characteristic tangy depth. Simmer on medium heat for 10–12 minutes, stirring occasionally, until the gravy thickens and clings to the chickpeas.
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Season with salt. The chole should be semi-dry with a thick, dark masala coating each chickpea. Garnish with fresh coriander and serve with bhature, kulcha, or rice.
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Chef's Tips
The black tea bag is the traditional trick for achieving the characteristic dark colour of pindi chole without using artificial colour; do not skip it.
Deep caramelisation of the onions (until they are dark golden-brown, almost mahogany) is the most important step for authentic flavour and colour.
Amchur and anardana together create the complex sourness of pindi chole; using only one will not achieve the same depth.
Pindi chole should be drier than regular chole — the masala should cling to the chickpeas rather than forming a loose gravy.
About This Dish
Pindi Chole is a traditional vegetarian dish from Punjab, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The black tea bag is the traditional trick for achieving the characteristic dark colour of pindi chole without using artificial colour; do not skip it. - Deep caramelisation of the onions (until they are dark golden-brown, almost mahogany) is the most important step for authentic flavour and colour. - Amchur and anardana together create the complex sourness of pindi chole; using only one will not achieve the same depth. - Pindi chole should be drier than regular chole — the masala should cling to the chickpeas rather than forming a loose gravy.
Category
Vegetarian
Cook Time
40 mins
Servings
4 servings
Difficulty
Medium