Pindi Chana
Pindi Chana
Ingredients
- • 400 g Canned Chickpeas (drained and rinsed)
- • 150 g Onion (1 medium, chopped)
- • 250 g Tomato (2 medium, blended)
- • 15 g Ginger (1 inch, blended)
- • 10 g Garlic (4 cloves, blended)
- • 1 tsp Green Chili (1, blended)
- • 30 ml Cooking Oil (2 tbsp)
- • 1 tsp Cumin Seeds
- • 2 tsp Chana Masala Powder
- • 0.5 tsp Turmeric Powder
- • 1 tsp Red Chili Powder
- • 1 tbsp Coriander Powder
- • 1.5 tsp Amchur (Dry Mango) Powder
- • 1 tsp Salt (or to taste)
- • 150 ml Water
- • 5 g Cilantro (for garnish, chopped)
Cooking Steps
Chop the onion finely. Blend tomato, ginger, garlic, and green chili to a smooth paste in a blender.
Heat cooking oil in a pressure cooker over medium heat. Add cumin seeds and let them splutter.
Add chopped onion and sauté until golden brown, about 5-7 minutes.
Add the blended tomato-ginger-garlic-chili paste. Cook for 5-7 minutes, stirring occasionally, until the oil starts to separate from the masala.
Stir in chana masala powder, turmeric powder, red chili powder, coriander powder, amchur powder, and salt. Sauté for 1-2 minutes until fragrant.
Add the drained and rinsed chickpeas and water to the cooker. Mix everything well.
Close the pressure cooker lid. Cook for 1 whistle on high flame, then reduce heat to low and cook for another 5 minutes. Turn off the heat.
Allow the pressure to release naturally. Open the lid, stir, and garnish with fresh chopped cilantro before serving.