Amritsari Pindi Chole
Amritsari Pindi Chole is a cherished North Indian dish originating from Amritsar, Punjab. This iconic chickpea curry is known for its distinct features: a rich, dark color achieved through the use of black tea leaves, and a robust, spicy flavor profile.
Aromatic spices like coriander, cumin, and garam masala infuse the chickpeas, creating an enticing aroma. The texture is typically dry, with the chickpeas coated in a flavorful masala. Often served with Indian bread, it’s a favorite street food and a cultural treasure, showcasing the bold flavors and culinary heritage of Punjab.
Origin
Amritsari Pindi Chole, as the name suggests, originates from Amritsar, a city in the northern Indian state of Punjab. Amritsar is renowned for its rich culinary heritage and vibrant street food culture. Pindi Chole is a traditional Punjabi dish known for its robust and spicy flavors.
The name “Pindi” is derived from the Rawalpindi region, which is now in Pakistan but was historically a part of undivided Punjab. Pindi Chole is characterized by its dark color, achieved by using black tea leaves or amla (Indian gooseberry) during the cooking process. This distinctive dish is a beloved part of Punjabi cuisine and is enjoyed not only in Amritsar but also in various parts of India and around the world.
Characteristics of Amritsari pindi chole
Amritsari Pindi Chole is known for its distinctive characteristics:
- Dark Color: One of the most noticeable features is its deep, dark color, achieved by using black tea leaves or amla (Indian gooseberry) during cooking. This gives the dish its signature appearance.
- Spicy and Robust Flavor: Pindi Chole is known for its bold and spicy flavor profile. It’s richer and more intense in flavor compared to regular chole (chickpea curry).
- Aromatic Spices: It contains a blend of aromatic spices such as coriander powder, cumin powder, red chili powder, turmeric, and garam masala, creating a fragrant and flavorful dish.
- Dry Texture: Unlike some chickpea curries with a lot of gravy, Pindi Chole typically has a drier texture, with the chickpeas coated in a thick, flavorful masala.
Tips and tricks
Soak Chickpeas Adequately: If using dried chickpeas, soak them overnight or for at least 8 hours. This helps them cook evenly and become tender.
Use Black Tea Leaves or Amla: To achieve the characteristic dark color, add a tea bag or a teaspoon of loose black tea leaves during chickpea boiling. Alternatively, you can use amla (Indian gooseberry) if available.
Baking Soda for Softness: Adding a pinch of baking soda while boiling chickpeas can help soften them, but use it sparingly as too much can affect the taste.
Tomato-Onion Base: Ensure the tomatoes and onions are well-cooked and the oil starts to separate before adding spices. This creates a rich base for the masala.
Adjust Spice Levels: Adjust the amount of red chili powder and green chilies to your desired level of spiciness.
Low and Slow Cooking: After combining chickpeas and masala, simmer the dish on low heat for about 15-20 minutes to allow the flavors to meld together. Stir occasionally.
Amritsari Pindi Chole |Chana Masala | Chickpeas Curry recipe
Amritsari Pindi Chole is a cherished North Indian dish originating from Amritsar, Punjab. This iconic chickpea curry is known for its distinct features: a rich, dark color achieved through the use of black tea leaves, and a robust, spicy flavor profile. Aromatic spices like coriander, cumin, and garam masala infuse the chickpeas, creating an enticing aroma. The texture is typically dry, with the chickpeas coated in a flavorful masala. Often served with Indian bread, it's a favorite street food and a cultural treasure, showcasing the bold flavors and culinary heritage of Punjab.
Ingredients
Instructions
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Pre preparation
Cut onions, tomatoes, ginger, garlic into fine chop.
Slice the green chili.Â
In a piece of cloth, add tea leaves, whole garam masala and tie it out nicely.
Soak the chickpeas for about 5 hour or overnight and wash the chickpeas.
In a pressure cooker, add the washed chickpeas, tied cloth which has tea leaves and whole spices and water to cover 1 inch above the chickpeas.
Pressure cook for 3 - 4 whistles or until the chickpeas are soft and tender. Remove the cloth out and strain the water. Reserve the water for later use.
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In a kadai, add oil and let it heat up. Add cumin seeds, ajwain and let it heat up. Add chopped garlic and ginger and sauté till garlic turns golden brown. Add the sliced green chily.
Add the chopped onions and cook till golden brown and add the chopped tomatoes and cook till mushy and soft and the oil starts to separate.
Add all the powder masalas mentioned in the ingredients and cook for 2 minutes in low flame.
Now add the strained chickpeas and cook till all the masalas are coated in it.
Usually its a Semi gravy chickpea masala but can add the chickpea strained water ( 200 ml) or water of desired consistency to your choice and let it cook for 10 minutes.
Adjust the seasoning and add kasoori methi and the let it simmer.
After 10 minutes at last add butter / ghee, coriander leaves and remove and enjoy with your favorite breads.
Serving Size 150 g
Servings 8
- Amount Per Serving
- Calories 266kcal
- % Daily Value *
- Total Fat 12.9g20%
- Saturated Fat 1.6g8%
- Sodium 1099mg46%
- Potassium 599mg18%
- Total Carbohydrate 11.3g4%
- Dietary Fiber 9.4g38%
- Sugars 3.1g
- Protein 9.5g19%
- Calcium 69 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Soak Chickpeas Adequately: If using dried chickpeas, soak them overnight or for at least 8 hours. This helps them cook evenly and become tender.
- Use Black Tea Leaves or Amla: To achieve the characteristic dark color, add a tea bag or a teaspoon of loose black tea leaves during chickpea boiling. Alternatively, you can use amla (Indian gooseberry) if available.
- Baking Soda for Softness: Adding a pinch of baking soda while boiling chickpeas can help soften them, but use it sparingly as too much can affect the taste.
- Tomato-Onion Base: Ensure the tomatoes and onions are well-cooked and the oil starts to separate before adding spices. This creates a rich base for the masala.
- Adjust Spice Levels: Adjust the amount of red chili powder and green chilies to your desired level of spiciness.
- Low and Slow Cooking: After combining chickpeas and masala, simmer the dish on low heat for about 15-20 minutes to allow the flavors to meld together. Stir occasionally.