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Pindi Chole

  • by Namita Khanna
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Pindi Chole

Namita Khanna
Prep Time
15 Mins
Cook Time
60 Mins
Serving
4 People
Views
140

Ingredients

  • Kabuli Chana, Cumin seeds, Heeng,Bay leaf, black pepper corn, clove, cinnamon stick, Black Elaichi, Green Elaichi, Tea bag, Onion, Garlic, Ginger, Tomatoes, Green Chilli
  • Amchur powder, coriander powder, zeera powder, Red chilli powder, garam masala powder, julian ginger, cottage cheese

Description

Pindi Chole are best served with Bhature or Poori, curd, salad and mango pickle. Being a Punjabi myself, this is our traditional as well as signature dish will be prepared in 3 steps. 1. Soak chole overnight. 2. Boiling 3. Tempering it.

Directions

  1. Boil soaked chole with 2 tea bags in it for atleast half an hour.
  2. Take a pan. Add oil, heeng, zeera. Let it crackle.
  3. Add bay leaf, pepper corn, cinnamon stick, both elaichis.
  4. Add finely chopped ginger- garlic. Let it turn goldenish brown.
  5. Add chopped onion. Saute till golden.
  6. Add paste of tomatoes and roast till oil leaves.
  7. Add all dry masalas.
  8. Add this masala in boiled chole and let it simmer for 5 to 10 mins.
  9. Garnish with julian ginger and paneer.

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