Ingredients
Pindi Chole is a very popular main course dish from the Punjabi cuisine made with kabuli chana cooked in varied Indian spices and garnish with lemon wedges and green chillies. The chick peas or chole are nicely coated with spices and this is almost a dry dish that can be eaten with poori or roti.
Ingredients
Soak the kabuli chana over night, take a pressure cooker add kabuli chana and tea bag (tea powder tie in a muslin cloth) add some water, turmeric, salt and cook this till chana is tender.
Take a bowl add Anar Dana, cardamom, nut meg, cloves, black pepper, coriander seeds, cinnamon sticks, maize, cumin seeds, shahi jeera, ajwain, slowly dry roast these ingredients, and put it into the blender and make a powder.
Heat oil in a pan add ginger garlic paste, tomato, cook this till tomatoes are soft, add brown onions, chilly powder, hing, saute it for 2 minutes in a slow flame and add cooked kabuli chana, salt and black salt, mix it and put the lid on and let it cook for 10 minutes, then add tamarind juice, mix it and add kasoori methi, chopped mint, chopped coriander, cook this 2 minutes then switch off the flame.
Serve this with puri.Kabuli chana (garbanzo) but do not forget Zaika Pakwan is all about inspiring others to cook so please post your recipes cooking tips can benefit from your great cooking.
Pindi Chole is a very popular main course dish from the Punjabi cuisine made with kabuli chana cooked in varied Indian spices and garnish with lemon wedges and green chillies. The chick peas or chole are nicely coated with spices and this is almost a dry dish that can be eaten with poori or roti.
Ingredients
- Chole 250 gm
- Tea powder 1 tsp
- Turmeric ¼ tsp
- Salt to taste
- Anar Dana 1 tsp
- Cardamom 3
- Nut Meg powder pinch
- Cloves 3
- Black pepper ½ tsp
- Coriander seeds 1 tsp
- Cinnamon sticks 2 inch 2 pieces
- Maize ¼ tsp
- Cumin seeds ¼ tsp
- Shahi jeera ¼ tsp
- Ajwain ¼ tsp
- Oil 1 tsp
- Ginger garlic paste 1 tsp
- Tomato 1 n
- Fried onions ¼ cup
- Chilly powder 1 ts
- Hing pinch
- Black salt ¼ ts
- Tamarind juice 2 tsp
- Kasoori methi ½ tsp
- Mint chopped ½ bunch
- Coriander chopped ½ bunch
Soak the kabuli chana over night, take a pressure cooker add kabuli chana and tea bag (tea powder tie in a muslin cloth) add some water, turmeric, salt and cook this till chana is tender.
Take a bowl add Anar Dana, cardamom, nut meg, cloves, black pepper, coriander seeds, cinnamon sticks, maize, cumin seeds, shahi jeera, ajwain, slowly dry roast these ingredients, and put it into the blender and make a powder.
Heat oil in a pan add ginger garlic paste, tomato, cook this till tomatoes are soft, add brown onions, chilly powder, hing, saute it for 2 minutes in a slow flame and add cooked kabuli chana, salt and black salt, mix it and put the lid on and let it cook for 10 minutes, then add tamarind juice, mix it and add kasoori methi, chopped mint, chopped coriander, cook this 2 minutes then switch off the flame.
Serve this with puri.Kabuli chana (garbanzo) but do not forget Zaika Pakwan is all about inspiring others to cook so please post your recipes cooking tips can benefit from your great cooking.