Pindi Chole Masala Recipe Recipe For Chicken
AMRITSARI PINDI CHOLE MASALA (CHICKPEAS GRAVY)
A very delicious chickpeas gravy made with aromatic spices , tomato and onion paste
Provided by InspiresNish
Number Of Ingredients 27
Steps:
- 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 !
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- To begin with, add chickpeas to a bowl and add water to it. Soak the chickpeas overnight and drain the water. Now, chop the onion into thin slices.
- Then, keep a frying pan over medium flame, add pomegranate seeds and cumin to it. Dry roast them and transfer them into a mixer jar, grind into a fine powder.
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- Boil or pressure cook pre-soaked chickpeas with 4 cups of water till chickpeas are tender and can be easily mashed with fingers (I often call it pinch-tender). Once cooked, separate the cooking liquid from chickpeas and reserve for later use. Take 1/2 cup of cooked chickpeas and 2 tbsp cooking liquid and pulse in food processor to make coarse paste (use 1-2 tbsp more cooking liquid if paste is too thick to handle)
- Heat oil in a pan and add ginger, garlic, minced half hot green pepper, 1 tbsp fine chopped cilantro (coriander leaves). Fry at low heat for 2-3 minutes until oil is fragrant(don't let garlic burn).
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