Pindi Chole (Punjabi Chole) - No Onion No Garlic
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Soaking Time
8 hrs
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Total Time
1 hr
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Servings
8
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Calories
278 kcal
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Course
Side Dish, Main Course, Appetizer, Soup
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Cuisine
Indian
Pindi Chole (Punjabi Chole) - No Onion No Garlic
Description
Pindi Chole (Punjabi Chole) relies on boiled chickpeas, both whole and mashed, cooked in a sauce of spiced tomato and mashed potato puree, enriched with small cubes of paneer. The recipe omits onion and garlic, instead using a blend of toasted and ground spices including cumin, carom seeds, black pepper, anardana (dried pomegranate seeds), and amla powder for sourness. A masala bag containing black peppercorns, cloves, cinnamon, green and black cardamom, and ground ginger is simmered with the curry to impart an aromatic backdrop.
Mustard oil is used as the cooking fat, along with a pinch of asafoetida to add pungency without onion or garlic. The ginger julienne and green chilies provide fresh heat and texture. The curry simmers to develop a thick consistency where the flavors concentrate and mingle, producing a warm, spicy, and tangy vegetarian dish with complex layers of flavor.
This chole pairs well with Indian breads and can be accompanied by tangy condiments like sweet and sour green mango launji or spiced green chilies, enhancing the overall meal experience.
For best results, soak chickpeas overnight and pressure cook for tenderness. The masala bag spices can be cooked separately while chickpeas are cooking to save time. The recipe invites experimentation with spice levels and accompaniments.
Ingredients
- 2 cup chickpeas boiled and some mashed
- 800 gm tomato 8 tomatoes puree ~ 3 cups puree
- 200 gm potato 1 medium sized boiled mashed
- 250 gm paneer small cubes
- 20 gm ginger 1 inch piece julienned
- 5 gm green chili 3-4 slits as per spice level
- 15 gm cilantro handful
Spices:
- 2 tablespoon mustard oil
- ¼ teaspoon asafoetida Hing
- 1 tablespoon cumin seeds
- 1 teaspoon carom seeds Ajwain
- 2 bay leaf
- 1 tablespoon anardana
- 1 teaspoon black rock salt
- 2 teaspoon salt adjust as per taste
- 1 teaspoon turmeric powder
- ½ teaspoon red chili powder as per spice level
- 2 teaspoon coriander seed powder
- 1 teaspoon cumin seeds toasted and ground
- ¼ teaspoon black pepper ¼ tsp
- 1 teaspoon amla powder
- 1 tbsp. chana masala
- 2 teaspoon chaat masala
- 1 tbsp. tamarind pulp
- 2 tablespoon kasoori methi optional
Masala bag:
- 1 teaspoon black peppercorns
- cloves 6-8 pieces
- 2 cinnamon small pieces, powder
- green cardamom 2 pieces
- black cardamom 1 piece
- 2 gm ground ginger saunth small piece
Instructions
- Soak for at least 6-8 hours or overnight. Put soaked and washed chickpeas in a pressure cooker or Instant Pot with 2.5 times the freshwater of dry chickpeas quantity. Add 2 tablespoon dry amla as well.
- For Masala Bag, take all the ingredients from the masala bag group and crush them. Put them in a spice bag or make a potli using cheesecloth.
- You can use a conventional pressure cooker, electric pressure cooker, or Instant Pot. If using an instant pot, pressure cook on High for 25 minutes. NR (Natural Release) after cooking time is over. TIP: To save time, I have prepared the masala simultaneously on the cooktop in a pan while the chickpeas are getting pressure cooked.
- Heat oil in a pan. Add hing, cumin seeds, ajwain, and bay leaves.
- Crush annardana in a mortar and pastel and add to hot oil.
- Sauté them for a few seconds, then add julienne ginger and chilies and sauté for a minute.
- Add tomato puree and mix well.
- Covered and cook for 15 to 20 minutes, at the end, it should look like in the picture.
- When tomato puree achieves that consistency, add all the spices and mix well.
- Add boiled, and mashed potato mix well, and cook for five minutes.
- Add boiled chickpeas to the tomato gravy and mix well, add some water to adjust the consistency.
- Add tamarind pulp, mix well and let the Pindi Chole simmer for a few minutes.
- Towards the end of the cooking, add paneer cubes and cover to simmer for a few minutes on medium-low heat. This will help paneer to absorb the flavors from the spices.
- Pindi Chole is ready to devour; top it with some fresh cilantro and ginger before serving it with Bhatura.
Notes
- Some prefer to serve the chole with spiced green chilies or sweet and sour green mango launji for added flavor contrast.
- Soaking chickpeas overnight and pressure cooking improves tenderness and reduces cooking time.
- The masala bag can be prepared simultaneously during chickpea cooking to streamline the process.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Calories | 278kcal | 14% |
| Carbohydrates | 32g | 11% |
| Protein | 13g | 26% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 17mg | 6% |
| Sodium | 724mg | 30% |
| Potassium | 609mg | 13% |
| Fiber | 9g | 36% |
| Sugar | 8g | 16% |
| Vitamin A | 842IU | 17% |
| Vitamin C | 14mg | 16% |
| Calcium | 194mg | 19% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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