Pindi Chole (Tangy Chickpea Curry)
Pindi Chole (Tangy Chickpea Curry)
Ingredients
- • 400 g Canned Chickpeas (drained, rinsed)
- • 150 g Onion, finely chopped
- • 200 g Tomatoes, pureed
- • 1 tbsp Ginger-Garlic Paste
- • 1 Green Chili, slit (optional)
- • 30 ml Cooking Oil
- • 2 tsp Chole Masala Powder
- • 0.5 tsp Turmeric Powder
- • 1 tsp Red Chili Powder
- • 1 tbsp Coriander Powder
- • 1 tsp Amchur (Dry Mango Powder)
- • 1 tsp Anardana (Pomegranate Seed Powder)
- • to taste Salt
- • 100 ml Water
- • 2 tbsp Fresh Coriander, chopped
Cooking Steps
Heat oil in a pressure cooker or deep pan on the stove. Add chopped onion and sauté until golden brown (5 mins).
Add ginger-garlic paste and green chili, sauté for 1 minute until fragrant.
Add tomato puree and cook until oil separates (5-7 mins).
Add chole masala, turmeric, red chili, coriander powder, and salt. Sauté for 1-2 minutes until spices are fragrant.
Add drained and rinsed chickpeas, 100 ml water. Mix well and bring to a simmer.
Stir in amchur powder and anardana powder. Cover and simmer for 5-7 minutes to allow flavors to meld. (Alternatively, if using a pressure cooker for faster integration of flavors, pressure cook for 1 whistle on medium heat after adding chickpeas and spices, then let pressure release naturally).
Garnish with fresh coriander before serving.