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pindi chana masala
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5 from 231 votes

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
Course curry
Cuisine north indian
Prep Time 8 hours
Cook Time 30 minutes
Total Time 8 hours 30 minutes
Servings 4 Servings
Author HEBBARS KITCHEN

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:

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.