Thursday, 6 February 2014

Pindi chole

Pindi Chole is a very popular Punjabi dish. This is almost a dry  dish with chick peas or chole nicely coated with spices and can be eaten with poori or roti.

What you need for Pindi Chole :
  • Chana - 2 cups
  • Onion - 2
  • Tomato- 1
  • Ginger Garlic Paste -1 tbsp
  • Ajwain -1/4 tbsp
  • Shahi Jeera -1/4 tbsp
  • Cumin Seeds-1/4 tbsp
  • Maize -1/4 tbsp
  • Cinnamon Sticks -2 inch piece
  • Coriander Seeds -1 tbsp
  • Black Pepper -1/2 tbsp
  • Cloves -3 no
  • Nut Meg Powder -Pinch
  • Cardamom -3 no
  • Dried pomegranate seeds -1 tbsp
  • Turmeric 1/4 tbsp
  • Tea bag - 1 sachet or 1 tbsp tied in a muslin cloth
  • Chilly Powder 1 tbsp
  • Hing -Pinch
  • Black Salt -1/4 tbsp
  • Tamarind Juice -2 tbsp
  • Kasoori Methi -1/2 tbsp
  • Mint Chopped-few
  • Coriander Chopped -few 
  • Salt to taste
The preparation method:
  • Soak the chana over night.Take a pressure cooker, add chana ,tea bag ( or tea powder tie in a muslin cloth) , water, turmeric, salt and cook this till chana is tender. 
  • Take a pan and add dried pomegranate seeds, cardamom, nut meg, cloves, black pepper, coriander seeds, cinnamon sticks, maize, cumin seeds, shahi jeera, ajwain . Slowly dry roast these ingredients, and put it into the blender and make a powder.
  • Heat oil in a pan. Fry onion then add ginger garlic paste, tomato, cook this till tomatoes are soft, 
  • Add chilly powder, hing,and the grounded powder.Saute it for 2 minutes in a slow flame and add cooked  chana, salt and black salt, mix it and put the lid on. Let it cook for 10 minutes,
  • Then add tamarind juice, mix it and add kasoori methi, chopped mint, chopped coriander. Cook this 2 minutes then switch off the flame. 
  • Serve this yummy dish with Poori or Chapatti.

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