Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, punjabi pindi chole. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Punjabi Pindi Chole is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Punjabi Pindi Chole is something that I have loved my whole life.

A traditional Punjabi recipe of Pindi Chole as it is made in Rawalpindi, Pakistan. Do try and give your feedback. Please share this video & also subscribe to our channel.

To begin with this recipe, we have to prepare a few ingredients. You can cook punjabi pindi chole using 23 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Punjabi Pindi Chole:

1. Prepare 200 gms chickpeas (raw kabuli chane)
2. Prepare 2 tbsp Oil/ghee
3. Take 1/8 tbs Hing
4. Prepare 2 pieces Bay leaves -
5. Make ready 3-4 Dried red chillies
6. Prepare 1 tbs Mustard dal (crushed mustard seeds)
7. Get 1 pinch Cinnamon powder
8. Take ½ pinch Cloves powder -
9. Make ready 1 pinch Green Cardamom powder
10. Take 1 pinch Black Cardamom powder
11. Prepare 1 tbs Kashmiri red chilli powder
12. Prepare 1/4 tbs Turmeric powder
13. Prepare 1 tbsp Fennel powder
14. Get 1 tbsp Cumin powder - roasted)
15. Take 2 tbs Coriander powder
16. Make ready 1 Green chilies - finely chopped
17. Make ready 2 Onion- finely chopped or blended
18. Prepare 1 bowl Tomato pulp - (used 4 big tomatoes)
19. Take 1 tbsp Turmeric pulp
20. Get 1 tbs Chaat masala
21. Prepare 1/4 tbs Garam masala
22. Take ½ tbsp Fenugreek leaves /Kasuri methi - (crushed)
23. Prepare as per taste Salt

Punjabi chole masala or chana masala is one of the most popular curry dishes from India. Chole-chawal (chole & plain rice) is a very popular combination in North India. Amritsari Pindi chole is a full-flavoured preparation of chickpeas (chole). Pindi chole is spicy and tangy, with flavours of garlic, whole spices, pomegranate seeds, fried green chillies.

Instructions to make Punjabi Pindi Chole:

1. Soak chick peas over night to make them soft.
2. Turn on the gas and pressure cook chickpeas with sufficient water and also add salt while boiling (take 2-3 vessels at low flame, it will take about 20 minutes).
3. Till the time we prepare gravy in another pan. - Keep pan at medium flame and add oil or ghee.
4. When the oil is hot add bay leaves, green chilli, onions, dried red chillies and saute for 2 minutes and then add other dried spices except chaat masala and garam masala and saute for another 2 to 3 minutes till oil separates out from spices.
5. Now add tomato puree and give it a boil till oil separates and then add tamarind pulp, chaat masala, garam masala and kesuri methi and boil for another 2 minutes.
6. Now add the boiled chickpeas with it's reserved water into the gravy and boil till tomato almost dries.
7. Serve this delicious Pindi Chole with Pulav, Bhatura or Naan or have it without anything.

Pindi chole is one of the most classic dish from Punjab. Why I'm highlighting these differences are ,the dishes Punjabi Pindi Chole and Chana Masala synonymously used sometimes by few. Punjabi Chole is an easy Indian food recipe that is prepared with kabuli chana or chickpeas, spices like coriander, cinnamon, black cardamom and pomegranate seeds and tomatoes. Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today.

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