RecipeMobile

Serves 4

Preparation time 1 hour 30 minutes

Cooking time 30 – 45 minutes

Ingredients

1. 2 cups chick peas

2. 1 tea bag

3. 4 green chilies, finely chopped

4. 3 tomatoes, finely chopped

5. 1 onion, finely chopped

6. 1 inch ginger,  finely chopped

7. 1 tbsp fresh coriander, finely chopped

8. 1 tsp dry mango powder (aamchur)

9. 2 tsp garam masala powder

10. 2 tsp red chilly powder

11. 2 tsp dry coriander powder

12. 1 piece bay leaf

13. 1 tsp oil

To be dry roasted on a warm skillet and ground into dry masala

1. 1 tsp garam masala

2. 8 cloves

3. 1 inch cinnamon

4. 1 tsp whole black pepper or 2 tsp ground black pepper

5. 1 tsp cumin seeds

6. 1 tsp coriander seeds

7. 1 tbsp anardana  (dried pomegranate seeds)

8. 2-3 cardamoms

Directions

Soak the chick peas in water overnight but if you don’t have time I use this trick, jus soak the chick peas in warm water for about an hour. After soaking them for an hour add the chick peas in a pressure cooker along with the tea bag and salt to taste. If you don’t have a pressure cooker you can use any normal sauce pot with a cover. Covering the chick peas will help boil them faster. In a pressure cooker it should take about 10 minutes and in a sauce pot about 25-30 minutes. The tea bag gives it a rich dark brown color which you see in restaurants. Once done drain and set aside. Don’t discard the water. In a skillet heat oil and add bay leaf onions and ginger. Sauté until slightly browned. Next add tomatoes and sauté until soft. Now add green chilies, half of fresh coriander, dry mango powder, garam masala, red chilly powder, dry coriander powder and the ground dry masala. Sauté for about a minute till you smell the fragrance of the spices. Add the chick peas and sauté until well mixed. If you think the pindi chole is too dry you can add the water kept aside after boiling the chick peas. Garnish with the remaining coriander and serve hot with Amritsari Kulcha and Imli Onion Chutney.  You can also serve it with hot Bhaturas.