Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, punjabi pindi chole. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Punjabi Pindi Chole is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They are fine and they look fantastic. Punjabi Pindi Chole is something that I have loved my whole life.
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.
To get started with this particular recipe, we must prepare a few ingredients. You can have punjabi pindi chole using 23 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Punjabi Pindi Chole:
- Get 200 gms chickpeas (raw kabuli chane)
- Get 2 tbsp Oil/ghee
- Get 1/8 tbs Hing
- Take 2 pieces Bay leaves -
- Take 3-4 Dried red chillies
- Make ready 1 tbs Mustard dal (crushed mustard seeds)
- Get 1 pinch Cinnamon powder
- Take ½ pinch Cloves powder -
- Prepare 1 pinch Green Cardamom powder
- Get 1 pinch Black Cardamom powder
- Make ready 1 tbs Kashmiri red chilli powder
- Make ready 1/4 tbs Turmeric powder
- Make ready 1 tbsp Fennel powder
- Get 1 tbsp Cumin powder - roasted)
- Make ready 2 tbs Coriander powder
- Make ready 1 Green chilies - finely chopped
- Get 2 Onion- finely chopped or blended
- Make ready 1 bowl Tomato pulp - (used 4 big tomatoes)
- Make ready 1 tbsp Turmeric pulp
- Take 1 tbs Chaat masala
- Prepare 1/4 tbs Garam masala
- Prepare ½ tbsp Fenugreek leaves /Kasuri methi - (crushed)
- Take 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.
Steps 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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