There’s something magical about the aroma of freshly made Pindi Chole — bold, spicy, and full of warmth — that instantly takes you back to the heart of Punjab. Whether it’s a lavish Punjabi wedding, a Sunday family brunch, or a festive celebration, this dish always steals the spotlight.
Also known as Amritsari Chole, this North Indian favourite is more than just food — it’s a feeling. The deep, earthy flavours, the rich colour, and that...
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In a saucepan, boil water with the tea for 3–4 minutes. Do not over-boil the tea, as it can turn the curry bitter.
Strain the tea and set the brewed liquid aside.
In a pressure cooker, add the soaked chickpeas, brewed tea, salt, and baking soda.
Pressure cook on high until the first whistle, then reduce the flame and cook for 3–4 more whistles.
Let the pressure release naturally. The chickpeas should be soft but not mushy.
Drain the chickpeas and reserve the liquid.
Grind the ginger, garlic, and green chillies into a paste.
Heat oil in a kadhai or heavy-bottomed pan. Add hing, followed by the ginger-garlic-chilli paste.
Sauté until golden and fragrant.
Add chopped onions and cook until they turn golden brown.
Stir in chana masala powder, salt, Kashmiri chilli powder, amchur, anardana, and little reserved chana water. Mix well.
Add the ground tomatoes and cook until oil begins to separate from the masala.
Add boiled channa and sauté for 1–2 minutes over high heat.
Pour the rest reserved channa water. Simmer on medium-high for 8–10 minutes until the gravy thickens.
Note: The gravy will thicken further as it cools.
In a small pan, heat ghee. Add cumin seeds and dried red chillies.
Once they crackle, pour the tempering over the simmered chole.
Sprinkle roasted cumin powder on top and gently stir.
Serve hot with bhatura, puri, kulcha, crisp paratha or rice with a side of sliced onions, green chillies, and lemon wedges Enjoy!
Substitute amchur or anardana with tamarind paste for a different tangy twist.
Add a spoonful of ghee or butter for a richer taste before serving.
Adjust the spice level to your taste by reducing or increasing the chillies.
How do I cook Amritsari Pindi Chole in a pressure cooker?
To cook Amritsari Pindi Chole in a pressure cooker, first soak 2 cups of white chickpeas (Kabuli chana) overnight. In a saucepan, boil 4 cups of water with 1 tablespoon of loose tea for 3-4 minutes, then strain and set aside. In the pressure cooker, add the soaked chickpeas, brewed tea, 1 teaspoon of salt, and 0.25 teaspoon of baking soda. Pressure cook on high until the first whistle, then reduce the flame and cook for 3-4 more whistles. Let the pressure release naturally, ensuring the chickpeas are soft but not mushy.
What are some good side dishes to serve with Amritsari Pindi Chole?
Amritsari Pindi Chole pairs wonderfully with fluffy bhatura, crispy puri, soft kulchas, or steamed basmati rice. You can also serve it with a side of sliced onions, green chillies, and lemon wedges for added freshness and flavor.
Can I make Amritsari Pindi Chole vegan or gluten-free?
Yes, Amritsari Pindi Chole is naturally vegan as it contains no animal products. To make it gluten-free, ensure that the spices and any accompaniments like bhatura or puri are made with gluten-free ingredients. You can substitute ghee with a plant-based oil if desired.
What can I substitute for chana masala powder in this recipe?
If you don't have chana masala powder, you can create a substitute by mixing equal parts of cumin powder, coriander powder, and garam masala. Alternatively, you can use a combination of ground spices like turmeric, cumin, and coriander to achieve a similar flavor profile.
How should I store leftover Amritsari Pindi Chole?
To store leftover Amritsari Pindi Chole, let it cool completely and then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. When reheating, add a splash of water to loosen the gravy, as it may thicken in the fridge. You can also freeze it for up to a month; just ensure to thaw it in the refrigerator before reheating.
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