The dish called Pindi Chole is absolutely typical of the heart of Punjab, India, known for its decisive spicy notes and fragrant spices. This much-loved chickpea curry is richest in a dark gravy which is produced with the spices that are exclusive, making the carter full-bodied and appetizing. Pindi Chole can be eaten with bhature, naan, or rice thus it can fit into any meal plan and any occasion.
The Origins of Pindi Chole
The name ‘Pindi Chole’ quite literally translates into ‘Rawalpindi sabzi’ and Rawalpindi, the city from where this dish originated is now in Pakistan. It is currently a go-to meal in North Indian cuisine, and people of the subcontinent savor it. Bengalis did a fantastic job in introducing Pindi Chole which is made using whole and ground spices that are cooked to perfection.
Ingredients and Preparation
In preparing real Pindi Chole, one uses dried chickpeas (chole) which are later soaked to help in equal cooking. The chickpeas are boiled with water and a tea bag or a small piece of tea- leaves tied in a muslin cloth. This step is important because the tea contributes to giving a typical color to the pale chickpeas which is an important aspect of Pindi Chole.
Chickpeas are used in the preparation of Pindi Chole but it is the spices used in preparing this dish that make it unique. For the whole spices, the common spices like cumin seeds, bay leaves, black elaichi, green elaichi, cloves, and cinnamon sticks, then temper in heat oil until they start to release aroma. This lays down the foundation of the preparation and sautéed with finely chopped onions, green chilies, and ginger-garlic paste turning into a rich golden brown color. Finally, the put on of tomatoes offers a small sourness that suppresses the spiciness of the dish.
The Rich and Aromatic Gravy
When the formation base is prepared, the components are mixed, and fully cooked chickpeas are added to the water used for cooking them. To this mixture, you add water and bring it to a boil; then let it steam on low heat so that all the flavors assimilate. Turmeric, red chili powder, coriander powder, garam masala, and amchur which is the dry powder of mango are incorporated into the curry to make it tasty and aromatic. Amchur powder most of all brings a certain sort of sourness to it that best suits the root taste of the chickpeas.
Serving and Enjoying Pindi Chole
Accompanied with lemon wedges on the side, garnishing of fresh coriander is done on top. While this dish gives out a very vibrant and a very flavorful taste, it can be served with some accompanying items. The enthusiastic DIY audience loved it with Bhature… a kind of Indian fritter or simply with naan… a type of Indian fermented bread. In this case, Pindi Chole can be accompanied by steamed basmati rice or jeera rice which is cumin rice depending on the preference of the dieter.
Versatility and Nutritional Value
This is especially because Pindi Chole’s method allows it to be easily adapted to numerous specialties. This will be perfect as a main dish and can also be served as a side dish depending on the occasion of the meal preparation. Moreover, Pindi Chole is healthy and it is highly recommended for health enthusiasts because it has protein and fiber in chickpeas and vitamins and minerals from spices and vegetables.
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Quick and Easy Pindi Chole Recipe: Perfect for Weeknight Dinners
Description
Pindi Chole is an equally mouth-watering and hot dish composed of chickpeas originating from Punjab in India. This curry is especially known for its special kind of smell of the curry and goes very well with bhature naan or rice.
Ingredients
Optional Ingredients:
Instructions
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Cook the Chickpeas:
- Drain the soaked chickpeas and transfer them to a pressure cooker.
- Add 4 cups of water, a pinch of salt, and a tea bag or tea leaves tied in a muslin cloth.
- Pressure cook for 6-7 whistles or until the chickpeas are soft. Discard the tea bag/tea leaves and set aside.
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Prepare the Spice Mix:
- Heat 2 tablespoons of oil in a large pan or kadai.
- Add cumin seeds, bay leaf, black cardamom, green cardamoms, cloves, and cinnamon sticks. Sauté until fragrant.
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Sauté the Aromatics:
- Add finely chopped onions and green chilies. Sauté until the onions turn golden brown.
- Add ginger-garlic paste and sauté for a couple of minutes until the raw smell disappears.
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Cook the Tomatoes:
- Add the chopped tomatoes and cook until they turn soft and oil starts to separate.
- Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a few more minutes.
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Add the Chickpeas:
- Add the cooked chickpeas along with the water they were cooked in.
- Mix well and let it simmer for about 15-20 minutes on low heat, allowing the flavors to meld together.
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Finish with Spices:
- Add garam masala and amchur powder. Stir well and cook for another 5 minutes.
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Garnish and Serve:
- Garnish with fresh coriander leaves.
- Serve hot with lemon wedges on the side.
Servings 5
- Amount Per Serving
- Calories 390kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 2g10%
- Sodium 1189mg50%
- Potassium 780mg23%
- Total Carbohydrate 55g19%
- Dietary Fiber 18g72%
- Sugars 8g
- Protein 16g32%
- Vitamin A 165 IU
- Vitamin C 5 mg
- Calcium 125 mg
- Iron 6 mg
- Phosphorus 312 mg
- Magnesium 105 mmol
- Zinc 3 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Pomegranate seeds or anardana powder (for a tangy flavor)
- Adjust spices as per your taste preference.
