Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, punjabi pindi chole. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
A traditional Punjabi recipe of Pindi Chole as it is made in Rawalpindi, Pakistan. Do try and give your feedback. Please share this video & also subscribe to our channel.
Punjabi Pindi Chole is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Punjabi Pindi Chole is something that I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can have punjabi pindi chole using 23 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Punjabi Pindi Chole:
- Take 200 gms chickpeas (raw kabuli chane)
- Take 2 tbsp Oil/ghee
- Get 1/8 tbs Hing
- Make ready 2 pieces Bay leaves -
- Get 3-4 Dried red chillies
- Prepare 1 tbs Mustard dal (crushed mustard seeds)
- Get 1 pinch Cinnamon powder
- Prepare ½ pinch Cloves powder -
- Prepare 1 pinch Green Cardamom powder
- Get 1 pinch Black Cardamom powder
- Prepare 1 tbs Kashmiri red chilli powder
- Prepare 1/4 tbs Turmeric powder
- Make ready 1 tbsp Fennel powder
- Prepare 1 tbsp Cumin powder - roasted)
- Prepare 2 tbs Coriander powder
- Get 1 Green chilies - finely chopped
- Take 2 Onion- finely chopped or blended
- Prepare 1 bowl Tomato pulp - (used 4 big tomatoes)
- Get 1 tbsp Turmeric pulp
- Prepare 1 tbs Chaat masala
- Take 1/4 tbs Garam masala
- Get ½ tbsp Fenugreek leaves /Kasuri methi - (crushed)
- Prepare as per taste Salt
Punjabi chole masala or chana masala is one of the most popular curry dishes from India. Chole-chawal (chole & plain rice) is a very popular combination in North India. Amritsari Pindi chole is a full-flavoured preparation of chickpeas (chole). Pindi chole is spicy and tangy, with flavours of garlic, whole spices, pomegranate seeds, fried green chillies.
Instructions to make Punjabi Pindi Chole:
- Soak chick peas over night to make them soft.
- Turn on the gas and pressure cook chickpeas with sufficient water and also add salt while boiling (take 2-3 vessels at low flame, it will take about 20 minutes).
- Till the time we prepare gravy in another pan. - Keep pan at medium flame and add oil or ghee.
- When the oil is hot add bay leaves, green chilli, onions, dried red chillies and saute for 2 minutes and then add other dried spices except chaat masala and garam masala and saute for another 2 to 3 minutes till oil separates out from spices.
- Now add tomato puree and give it a boil till oil separates and then add tamarind pulp, chaat masala, garam masala and kesuri methi and boil for another 2 minutes.
- Now add the boiled chickpeas with it's reserved water into the gravy and boil till tomato almost dries.
- Serve this delicious Pindi Chole with Pulav, Bhatura or Naan or have it without anything.
Pindi chole is one of the most classic dish from Punjab. Why I'm highlighting these differences are ,the dishes Punjabi Pindi Chole and Chana Masala synonymously used sometimes by few. Punjabi Chole is an easy Indian food recipe that is prepared with kabuli chana or chickpeas, spices like coriander, cinnamon, black cardamom and pomegranate seeds and tomatoes. Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today.
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