Name: Punjabi Chole / Pindi Chole
Prep time: 5 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: Garbanzo beans / dried chickpeas -2 cups; Water - 5-1/2 cup; Ginger/ peeled/ julienne - 1 inch; Green chilies/ slit in half -3; Dries fenugreek leaves/ kasuri methi powder -1 tablespoon; Turmeric powder -1 teaspoon; Ajwain - 1 teaspoon; salt to taste; Red chill powder - 1 teaspoon; Corriander and cumin powder - 2 teaspoon; Dry mango powder or Pomegranate powder - 2 teaspoon; handful chopped cilantro; Oil or ghee - 1 Tbsp; Tea bags 1-2; Cloves 4-5; Green cardamom -3; Bay leaves - 1; Cinnamon - 2; Black cardamom - 2

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The Pindi Chole is a classic street food delicacy curry recipe made with chickpeas and blend of spices. A healthy protein-rich vegan and gluten-free chickpea recipe. The most unique thing about this dish is the deep blackish-reddish color of the curry. Do you want to know the origin and how to get that color?? To know more about it, read on. Pindi Chole Recipe with step by step photos and video recipe.

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This post was originally published in Dec 2017 and has been refreshed with instructions for Instant Pot, new pictures and video instructions

If you like Indian food, check out our amazing Instant Pot Indian Recipes. If you are new to the instant pot, check out our How to master Instant pot in 3 buttons post.

What is Pindi Chole?

Pindi Chole is one of those dishes that will blow you away with just one bite. This chickpea-based dish is best described as a stew-like curry. Pindi Chana (Chole or Masala Chickpeas Cooked With Spices) is a classic dish from the very famous Punjabi cuisine. Pindi Chana is distinctively different from other Chole or Chana Masala. The major difference in preparing this dish is, there is no use of onion, garlic, and tomatoes. The authentic spicy flavor and mild sour taste are the trademarks of This Pindi Chole Recipe. Pindi Chole is usually dark brown in color & dry. This dish will leave a burst of flavors on your taste buds!

How to make quick, easy and delicious Pindi Chole

If you have been trying to figuring out to make quick, easy and delicious Pindi Chole, you have come to the right place. Pindi Chole is one quintessential dish in a Punjabi household and for all those who love Punjabi food. Chole means chickpeas/ garbanzo beans/ Channa and Pindi came from the place (Rawalpindi). A lot of restaurants and street vendors serve Pindi Chole is one of their specialties. I have enjoyed eating this dish every time we visit India and travel to Amritsar. They are served in Dhabas(roadside Indian eateries) near Golden Temple with Kulchas (Indian bread), aloo parathas & lassi( Sweet or savory yogurt drink ).

Do I need to soak dried chickpeas for this Chole recipe?

To cook chickpeas faster, traditionally, people soak them overnight or at least 6 hours to help them absorb water. But you know what – I almost always forget to soak chickpeas and other dried beans the night before. If you do not have the patience of soaking them, check out our post for making perfect Instant pot beans. The instructions of the recipe are for unsoaked/dry chickpeas.

Can I use canned chickpeas to make Chole?

Absolutely! Canned chickpeas work really well in the recipe and there is no difference in flavor whatsoever. In fact, canned chickpeas make this recipe much faster. But I believe, dried chickpeas are better. Because they are healthier, there is nothing else added them, and they are cheaper.If you are using canned chickpeas, drain them well before adding and reduce the time in the Instant Pot to 10 minutes and the traditional stovetop cooker to 2-3 whistle. You will also have to reduce the amount of water to 1 cup.

Instant Pot Pindi Chole Video Recipe

How do I make Pindi Chole at home?

Take a Muslin cloth and put the tea bags, cinnamon, cloves, green & black cardamom, bay leaves in it and make a bundle ( Bouquet garni).
In an Electric pressure cooker. Add the dried chickpeas beans along with the bouquet garni and add water. Pressure cook it for 40 minutes.
Once cooked remove the bundle of masala and discard. Transfer the cooked beans with the water in another bowl.
Press Saute. When HOT add the Ghee or Oil, ginger, green chill, cilantro, and all the dry spices and mix it.

Add the cooked chickpeas into the masala and stir well. Add the water (Reserved from the cooked beans).
Cook it over for few minutes.
Garnish it with fresh coriander leaves. Serve hot with bhatura, naan or basmati rice.
ENJOY!

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Punjabi Chole / Pindi Chole

Yield: 4-6

Prep Time: 5 minutes

Cook Time: 40 minutes

Additional Time: 5 minutes

Total Time: 50 minutes

The Punjabi Pindi chole is a classic Punjabi delicacy curry recipe made with chickpeas and blend of spices. A healthy protein-rich vegan and gluten-free chickpea recipe. The most unique thing about this dish is the deep blackish-reddish color of the curry. Do you want to know the origin and how to get that color?? To know more about it, read on. Punjabi Pindi chole Recipe | Pindi chana masala | how to make Pindi Chole masala with step by step photos and video recipe.

Ingredients

For the Bouquet Garni

Tea bags 1-2
Cloves 4-5
Green cardamom -3
Bay leaves - 1
Cinnamon - 2
Black cardamom - 2

For Chole

Garbanzo beans / dried chickpeas -2 cups
Water - 5-1/2 cup
Ginger/ peeled/ julienne - 1 inch
Green chilies/ slit in half -3
Dries fenugreek leaves/ kasuri methi powder -1 tablespoon
Turmeric powder -1 teaspoon
Ajwain - 1 teaspoon
salt to taste
Red chill powder - 1 teaspoon
Corriander and cumin powder - 2 teaspoon
Dry mango powder or Pomegranate powder - 2 teaspoon
handful chopped cilantro
Oil or ghee - 1 Tbsp

Instructions

Take a Muslin cloth and put the tea bags, cinnamon, cloves, green & black cardamom, bay leaves in it and make a bundle ( Bouquet garni)
In a pressure cooker add the dried garbanzo beans along with the bouquet garni and add water. pressure cook it for 40 mins.
Once cooked remove the bundle of masala and discard. Transfer the cooked beans with the water in another bowl.
Press Saute. When HOT add the Ghee or Oil, ginger, green chill, cilantro, and all the dry spices and mix it.
Add the cooked chickpeas into the masala and stir well. Add the water (Reserved from the cooked beans)
Cook it over for a few minutes.
Garnish it with fresh coriander leaves. Serve hot with bhatura, naan or basmati rice

Notes

If you are using canned beans

drain and wash the chickpeas. Boil it in a saucepan with the Bouquet garni for 10 mins .discard the bouquet garni and add it to the masala and simmer it for few mins ..

If using soaked beans (beans soaked overnight ) pressure cook it for JUST 10 MINUTES.

To sub dry mango powder or pomegranate powder, replace with 1 lemon juice or good pinch kala namak ( pink Himalaya rock salt).

You can skip a tea bag if you don’t want the dark color for chana.

You can add spice level as per your choice.

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