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Pindi Chole (Punjabi Chole) - No Onion No Garlic
5 from 30 votes

Pindi Chole (Punjabi Chole) - No Onion No Garlic

Pindi Chole is a flavorful Punjabi chickpea curry made without onion or garlic, featuring boiled chickpeas in a rich tomato and potato puree with paneer cubes and a complex mix of spices. A masala bag of whole spices infuses the sauce with aromatic notes, while mustard oil and asafoetida add depth to the hearty, spiced curry. This dish combines creamy textures from mashed chickpeas and potatoes with tender paneer for a satisfying vegetarian meal.

Prep Time
10 mins
Cook Time
50 mins
Soaking Time
8 hrs
Total Time
1 hr
Servings: 8
Calories: 278 kcal
Course: Side Dish, Main Course, Appetizer, Soup
Cuisine: Indian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Heat oil in a pan. Add hing, cumin seeds, ajwain, and bay leaves.
  5. Crush annardana in a mortar and pastel and add to hot oil.
  6. Sauté them for a few seconds, then add julienne ginger and chilies and sauté for a minute.
  7. Add tomato puree and mix well.
  8. Covered and cook for 15 to 20 minutes, at the end, it should look like in the picture.
  9. When tomato puree achieves that consistency, add all the spices and mix well.
  10. Add boiled, and mashed potato mix well, and cook for five minutes.
  11. Add boiled chickpeas to the tomato gravy and mix well, add some water to adjust the consistency.
  12. Add tamarind pulp, mix well and let the Pindi Chole simmer for a few minutes.
  13. 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.
  14. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 278

% 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.