- Put chick peas in a pressure cooker. Add 6-8 cups water, tea bags, salt and tea leaves bundle and pressure cook till 6-8 whistles are released. Open the lid when the pressure is completely released and discard tea bags. Drain the cooked chickpeas and reserve the stock. Heat oil in a non-stick pan. Add cumin seeds and dried pomegranate seeds and sauté till cumin seeds change colour. Add onion and sauté till golden brown. Add green chilli-ginger paste and sauté for 30 seconds. Add chilli powder, coriander powder, chole masala and dried mango powder and sauté for 30 seconds. Add tomatoes and mix. Add green chillies, mix, cover and cook till tomatoes turn soft and pulpy. Add cooked chickpeas, ¾ cup stock and salt, mix and cook for 1-2 minutes. Add garam masala powder, mix, cover and cook for 1-2 minutes. Serve hot garnished with ginger strip
Pindi chole
#myrecipe
By Chandana Guptha
Jan, 6th
590
Servings
2 persons
Cook Time
50 minutes
Ingredients
14
- 16
Ingredients
- Chick peas whole night soaked and boiled
- Salt
- Tea bags
- Oil
- Cumin seeds
- Dry pomegranate seeds
- Onion
- Green chilli
- Ginger chopped
- Red chilli powder
- Coriander powder
- Chole masala
- Dried mango powder
- Tomatoes chopped
- Green chillies
- Garam masala
