Pindi Chole | No Onion Garlic Chana
Pindi Chole is a very flavourful chickpea curry recipe that has no onion, garlic or tomatoes. It has a typical dark colour that comes from cooking it slowly on a cast iron pan or kadhai. Serve with bhaturas, naan or kulchas, this can double up as breakfast, lunch or dinner!
Servings 4 people
Calories 299kcal
Ingredients
Potli
- 1 ½ Teaspoon Tea Leaves
- 2 Cloves
- 1 Green Cardamom
- 1 Black Cardamom
- 4-5 Pepper Corns
- 1 inch Cinnamon
Chole
- ¾ Cup Chickpeas Or Kabuli Chana Soaked Overnight
- 1 Teaspoon Rock Salt
- 3 Cups Water
- 3 tablespoon Ghee
- 1 Teaspoon Anardana
- ¼ Teaspoon Ajwain
- ¼ Teaspoon Hing
- 1 ½ Inch Ginger Julienned (divided)
- 4 Green Chillies slit (divided)
- 2½ -3 Teaspoon Chhole Masala I used Roopaks Pindi Chole Masala
- 1.5 tablespoon Tamarind Juice optional
- 1 Tablespoon Chopped Coriander optional
Fried Aloo (optional)
- 3 Potato Cut Into Chunks
- ½ Teaspoon Kashmiri Red Chilli Powder
- ½ Teaspoon Chhole Masala I used Roopaks Pindi Chole Masala
- ¼ Teaspoon Salt
Instructions
Potli
- In a cheesecloth or muslin, wrap tea leaves, cloves, green cardamom, black cardamom, peppercorns and cinnamon. Secure it tightly to ensure none of the contents spill out while cooking.
Chhole
- Place this in a pressure cooker along with soaked and drained chole and 3 cups of water. Pressure cook the chole. After the first whistle on high flame, reduce the flame and cook for 25 minutes till the chhole are soft.
- Once the chole is cooked, remove the potli and discard. Drain the chhole and reserve the water and chickpeas separately
- In an iron kadhai or cast iron pan, roast anardana on a low flame for a few minutes. Then add the cooked chhole, rock salt, ajwain, hing, half the ginger, two slit green chillies and chhole masala. Mix this well. Add ½ cup of reserved chhole water and let this cook on low flame for 7-8 minutes.
- Keep adding water little by little (approx 2-3 times) and cook the chhole on low for 15-20 minutes till the masala coats the chhole well, and the dark colour of the dish deepens.
- In another pan, heat all the ghee and add the remaining ginger and two more slit green chillies. Fry the ginger and chillies and then pour all the ghee on top of the chhole. Mix well and cook for another 2-3 minutes.
Fried Aloo (optional)
- Deep fry the potatoes on a medium flame till crisp and golden brown.
- Immediately transfer them to a bowl and sprinkle with kashmiri chilli powder, chhole masala and salt. Toss well to coat the potatoes with masala. Use these on top of the pindi chhole while serving or serve these on the side.
Video
Nutrition
Calories: 299kcal | Carbohydrates: 42g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 929mg | Potassium: 795mg | Fiber: 8g | Sugar: 5g | Vitamin A: 94IU | Vitamin C: 38mg | Calcium: 50mg | Iron: 2mg