pindi chole recipe | pindi chana masala | how to make pindi chole masala
easy pindi chole recipe | pindi chana masala | how to make pindi chole masala
Servings 4 Servings
Ingredients
for pressure cooking:
- 1 cup chana / chickpea
- 2 tea bags
- 1 inch cinnamon / dalchini
- 1 bay leaf / tej patta
- 3 pods cardamom / elachi
- 4 cloves / lavang
- ¼ tsp baking soda
- ½ tsp salt
- 3 cup water
for chana masala spice powder:
- ½ tsp cumin / jeera
- 1 tsp coriander seeds
- ¼ tsp shahi jeera
- ¼ tsp pepper
- ¼ tsp fennel / saunf
- 1 tsp kasuri methi / dry fenugreek leaves
- 3 cloves
- 2 pods cardamom / elachi
- 3 dried red chilli
- ¼ tsp turmeric
- ¼ tsp aamchur / dry mango powder
- ¼ tsp pomegranate powder
- pinch hing / asafoetida
for curry:
- 3 tsp oil
- 1 bay leaf / tej patta
- 1 onion finely chopped
- 1 tsp ginger garlic paste
- 1 chilli slit
- 2 tomato finely chopped
- ½ tsp salt
- 2 tbsp coriander finely chopped
for tempering:
- 1 tbsp ghee / clarified butter
- 1 chilli slit
- 1 inch ginger julienne
- ¼ tsp kashmiri red chilli powder
Instructions
- firstly, in a large kadai heat 3 tsp oil and saute 1 bay leaf.
- further add 1 onion followed by 1 tsp ginger garlic paste and 1 chilli.
- saute well until the onions turn golden brown.
- now add prepared spice powder.
- saute on low flame until the spice powder turn aromatic.
- further add 2 tomato and saute well.
- cook until the tomatoes turn mushy and oil is separated.
- now add cooked chana and ½ tsp salt.
- furthermore, cover and simmer for 15 minutes.
- also add 2 tbsp coriander and mix well.
- finally, enjoy pindi chole with roti or bhatura.