So you is perhaps making ready Pindi Chole
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We hope you got insight from reading it, now let’s go back to pindi chole | chick pea curry recipe. chick pea curry using 17 ingredients and 17 steps. Here is how you do it.
The ingredients needed to cook Pindi Chole | Chick Pea Curry:
- Use 1 Cinnamon Stick
- Use 2 Brown Cardamoms
- Use 6 Cloves
- Use 3.5 Tbsp Anardana/Dried Pomegranate seeds
- Prepare 1.5 Tbsp Cumin seeds
- Get 1.5 Tbsp Coriander seeds
- You need 1 Tsp Carom seeds
- Use 1 Tsp Black Peppercorns
- Get 4 Cups Kabuli Chana/Dried Chick Peas
- Prepare 1 Large Onion (Thinly Sliced)
- Prepare 1 Inch piece Ginger (Finely Chopped)
- Take 4-6 Green Chilies (Cut into half, lengthwise)
- You need 2 Tbsp Tamarind Paste
- Get 1 Tsp Garam Masala Powder
- Take 1 Tsp Degi Mirch Powder
- Provide 6 Tbsp Oil
- Use As per taste Salt
Instructions to make Pindi Chole | Chick Pea Curry:
- Soak the Chole for 1 hour in boiling hot water. *(The chickpeas will expand to over double their size, so make sure you cover by several inches of water to allow for expansion). - Keep covered. The result you get is the same as soaking overnight. - *(I have tried boiling Chole without soaking as well. Takes 35 minutes on high pressure but soaking for at least an hour is necessary to make it more digestible).
- Place the Chole in a Pressure Cooker/Instant Pot. Pour enough water to cover the Chole completely.
- Pressure cook the Chole for 15 minutes with the Cinnamon, Cardamoms, Cloves & a teaspoon of Salt on high pressure. - Let the pressure release on it’s own.
- Drain the liquid & reserve for later. - You may remove the whole Cinnamon stick & the Cardamoms if you wish to. - Set aside.
- Dry roast the Anardana, Pepper Corns, Jeera, Dhania & Ajwain over - medium heat until the Jeera, Dhania & Ajwain turns dark brown. Keep stirring to avoid burning. Let it cool down. Make a coarse powder in a small dry grinder jar. - Set aside.
- Heat 2 Tablespoons oil in a large skillet or wok.
- Sauté the Sliced Onions & Ginger until golden followed by the Green Chilies.
- Add the boiled Chole. Stir well.
- Add Salt, Degi Mirch, Garam Masala & the freshly ground spice mix. *Do not stir.
- Heat the remaining 4 Tablespoons of Oil in a small Frying pan/Tadka pan.
- When the Oil is smoking hot, pour it on top of the Chole. Let it sizzle. Mix well.
- Add some of the of the reserved liquid, as per the desired consistency followed by the Tamarind Paste.
- Stir well. Let it simmer covered on low heat for about 15 minutes.
- Check seasoning. *You may add a little sugar if it’s too sour.
- Garnish with Tomatoes, Green Chilies, Lemon Wedges & Cilantro.
- . - - Enjoy with hot & fluffy Bhature/Puri/Naan/Kulche/Rice.
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