Amritsari Pindi chole masala is today's recipe. I have quite a number of sweet dishes lined up for posting as it is the festive season. However, I wanted to take a break from the dessert category for a change. So, I am posting a very delicious savory recipe of chickpeas gravy "Amritsari Pindi Chole Masala" today. It is basically a gravy made with chickpeas (Chole in Hindi ) from the northern state of India.
There are many recipes to make Chickpeas gravy. I had posted a simple recipe long back Chole Masala. This recipe is similar but has some variation in the spices used and the preparation as well. It is especially known for its popular dark brownish color. The color is imparted to the gravy by soaking the chickpeas with the teabags. The spices used in the recipe are very flavorful. The last step of tempering with the chopped garlic, slit green chilies and spices gives that extra oomph to this awesome dish. Hope you enjoy making and having this dish as much as I did!
A very delicious chickpeas gravy made with aromatic spices , tomato and onion paste
- 2 cups dried chickpeas soaked in water
- 2 teabags
- ¼ tsp baking soda optional
- 2 black cardamom
- 4 green cardamom
- 2 bay leaves
- 4 cloves
- 4 cloves
- 1 tsp salt
- 1 tsp red chilli powder
- ½ tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp pomegranate powder
- 1 tsp cumin powder
- ½ tsp dry mango powder
- 1 tsp dry fenugreek powder
- ½ tsp rock salt
- ¼ tsp asafoetida
- 1 onion made into paste
- 2 tomatoes or canned tomato sauce
- 2 tsp ginger garlic paste
- 3 tbsp oil
- 3 green chillies
- 4 garlic cloves finely chopped
- 1 tsp red chilly powder
- 1 tsp cumin powder
Soak the dried chickpeas overnight or for about 8 to 10 hours
In a pressure cooker , add the chickpeas, tea bags, salt, baking soda and the spices mentioned above.
Add enough water to soak the chickpeas and pressure cook for about 5 to 6 whistles. Save the water from the cooked chickpeas for the gravy.
Heat oil in a large pan and add the onion paste and sautee well
Next add the ginger garlic paste and keep stirring till the raw smell goes away.
Next add the tomato paste and cook well covered until oil floats on top
Add the spice powders mentioned above and mix well
To this add the cooked chickpeas along with the dark brown water in which it was cooked
Mash the chickpeas well till you get a thick gravy
Heat 1 tbsp oil
Add the chopped garlic and slit green chillies and fry till browned
Add the red chilli powder and cumin powder and switch off flame
Add this to the gravy and mix well.
Garnish with sliced chopped coriander leaves, lemon and raw onions .Enjoy with Rotis, bread or Rice !
Amritsari Pindi chole making procedure
unique blend of spices used in this dish gives that authentic taste
This dish is especially known for it's dark brown color of the gravy!
Wonderful recipe! It sounds authentic and looks delicious.
Thank you Megala, it is a nice variation and tastes really good!
Yum ! Looks super delicious 😋
Thank you Smitha!
Great recipe! Looks lovely!👏👏
Thanks a lot !