Amritsari Pindi Chole Masala
A very delicious chickpeas gravy made with aromatic spices , tomato and onion paste
Servings: 10 people
Calories: 114kcal
Ingredients
- 2 cups chickpeas dried chickpeas soaked in water
- 2 tea bags
- ¼ tsp baking soda optional
Spices to pressure cook with chickpeas
- 2 black cardamom
- 4 green cardamom
- 2 bay leaves
- 4 cloves
- 1 tsp salt
Spice powders for Chole masala
- 1 tsp red chilli powder
- ½ tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp pomegranate powder (adjust as necessary)
- 1 tsp cumin powder
- ½ tsp dry mango powder
- 1 tsp dry fenugreek powder
- ½ tsp rock salt
- ¼ tsp asafoetida
For paste
- 1 onion made into paste
- 2 tomatoes or canned tomato sauce
- 2 tsp ginger garlic paste
- 3 tbsp oil
For Tempering
- 3 green chillies
- 4 garlic cloves finely chopped
- 1 tsp red chilly powder
- 1 tsp cumin powder
Instructions
Pressure cook chickpeas
- 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.
Prepare 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
Tempering
- 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 !
Notes
- Using canned tomato paste will give a nice color, so even if you are using regular tomatoes in this dish, add a little paste for the bright color, but make sure to adjust the quantity so it does not get too sour.
- If you do not like too much of a sour taste in this gravy, adjust the dry mango powder and pomegranate powder as needed, as the gravy is already tangy from the tomatoes and lemon juice that we add in the end.
- Crush the chickpeas with the back of the ladle to get a nice consistency for the gravy.
- The addition of tempered oil or ghee with garlic, green chilies, red chili powder, and cumin powder to the gravy makes it taste even better, so do not skip this step.
- Soak the tea bags along with the chickpeas overnight, and that will help get the nice deep color.
Nutrition
Serving: 100g | Calories: 114kcal | Carbohydrates: 14g | Protein: 4g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 427mg | Potassium: 202mg | Fiber: 4g | Sugar: 3g | Vitamin A: 221IU | Vitamin C: 7mg | Calcium: 35mg | Iron: 2mg
