Amritsari Pindi Chole (Punjabi Channa Masala)

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.

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.

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.

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.

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.