Pindi Chole | Chick Pea Curry.
Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to make a special dish, pindi chole | chick pea curry. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Chick Pea Curry is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Pindi Chole
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook pindi chole | chick pea curry using 17 ingredients and 17 steps. Here is how you cook that.
The ingredients needed to make Pindi Chole | Chick Pea Curry:
- Make ready 1 of Cinnamon Stick.
- Make ready 2 of Brown Cardamoms.
- Take 6 of Cloves.
- Take 3.5 Tbsp of Anardana/Dried Pomegranate seeds.
- Prepare 1.5 Tbsp of Cumin seeds.
- Prepare 1.5 Tbsp of Coriander seeds.
- Get 1 Tsp of Carom seeds.
- Make ready 1 Tsp of Black Peppercorns.
- Take 4 Cups of Kabuli Chana/Dried Chick Peas.
- Take 1 of Large Onion (Thinly Sliced).
- Make ready 1 Inch of piece Ginger (Finely Chopped).
- Take 4-6 of Green Chilies (Cut into half, lengthwise).
- Prepare 2 Tbsp of Tamarind Paste.
- Make ready 1 Tsp of Garam Masala Powder.
- Take 1 Tsp of Degi Mirch Powder.
- Make ready 6 Tbsp of Oil.
- Get of As per taste Salt.
Steps to make Pindi Chole | Chick Pea Curry:
- Soak the Chole for 1 hour in boiling hot water. *(The chickpeas will expand to over double their size, so make sure you cover by several inches of water to allow for expansion). Keep covered. The result you get is the same as soaking overnight. *(I have tried boiling Chole without soaking as well. Takes 35 minutes on high pressure but soaking for at least an hour is necessary to make it more digestible)..
- Place the Chole in a Pressure Cooker/Instant Pot. Pour enough water to cover the Chole completely..
- Pressure cook the Chole for 15 minutes with the Cinnamon, Cardamoms, Cloves & a teaspoon of Salt on high pressure. Let the pressure release on it’s own..
- Drain the liquid & reserve for later. You may remove the whole Cinnamon stick & the Cardamoms if you wish to. Set aside..
- Dry roast the Anardana, Pepper Corns, Jeera, Dhania & Ajwain over medium heat until the Jeera, Dhania & Ajwain turns dark brown. Keep stirring to avoid burning. Let it cool down. Make a coarse powder in a small dry grinder jar. Set aside..
- Heat 2 Tablespoons oil in a large skillet or wok..
- Sauté the Sliced Onions & Ginger until golden followed by the Green Chilies..
- Add the boiled Chole. Stir well..
- Add Salt, Degi Mirch, Garam Masala & the freshly ground spice mix. *Do not stir..
- Heat the remaining 4 Tablespoons of Oil in a small Frying pan/Tadka pan..
- When the Oil is smoking hot, pour it on top of the Chole. Let it sizzle. Mix well..
- Add some of the of the reserved liquid, as per the desired consistency followed by the Tamarind Paste..
- Stir well. Let it simmer covered on low heat for about 15 minutes..
- Check seasoning. *You may add a little sugar if it’s too sour..
- Garnish with Tomatoes, Green Chilies, Lemon Wedges & Cilantro..
- . Enjoy with hot & fluffy Bhature/Puri/Naan/Kulche/Rice..
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