- Soak the Kabuli chana over night, take a pressure cooker add Kabuli chana and tea bag add some water, turmeric, salt and cook this till chana is tender. In a bowl add Anar Dana, cardamom, nut meg, cloves, black pepper, coriander seeds, cinnamon sticks, maize, cumin seeds, shahi jeera, ajwain, slowly dry roast these ingredients, and put it into the blender and make a powder. Heat oil in a pan add ginger garlic paste, tomato, cook this till tomatoes are soft, add brown onions, chilly powder, asafoetida, saute it for 2 minutes in a slow flame. Add cooked kabuli chana, salt and black salt, mix it and put the lid on and let it cook for 10 minutes, Then add tamarind juice, mix it and add kasoori methi, chopped mint, chopped coriander, cook this 2 minutes then switch off the flame.
Pindi chole
#myrecipe
By Chandana Guptha
Jan, 14th
598
Servings
1 person
Cook Time
15 minutes
Ingredients
23
- 25
Ingredients
- Onions
- Tomato
- Ginger garlic paste
- Oil
- Cinnamon
- Cloves
- Cardamom
- Caraway seeds
- Cumin
- Maize
- Coriander seeds
- Black pepper
- Nut meg
- Anardana
- Salt
- Turmeric powder
- Chana
- Chilli powder
- Hing
- Black salt
- Tamarind juice
- Methi
- Mint
- Corinader
- Tea bag
