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Indian chickpea curry in pan
Print Recipe

Pindi Chole

Course: Side Dish
Cuisine: Indian, Pakistani

Ingredients

  • Chickpeas – 4 cups; washed soaked overnight, drained
  • Pomegranate seeds/anardana available commercially or roast seeds at home – 2 ½ tbsp
  • Cumin seeds/jeera – 2 tbsp
  • Coriander powder – 2 tbsp
  • Red chilli powder – 1 tsp
  • Turmeric powder – ¼ tsp
  • Garlic – 1 tbsp chopped
  • Green chillies – 2 slit
  • Ginger – ½ inch julienned
  • Vegetable oil – 2-3 tbsp
  • Red onion – 2 medium finely chopped
  • Tomatoes – 2 medium finely chopped
  • Salt – to season
  • Lemon – 1 cut into wedges
  • Coriander leaves – ½ cup chopped
  • Tea bag / tea leaves tied in clean muslin cloth

Instructions

  • Cook the chickpeas either in a pressure cooker or deep pot till soft with enough water, salt and the tea bag. Open, remove the tea bag and let cool.
  • Dry roast pomegranate seeds and cumin seeds; pound or grind to a rough powder.
  • Heat oil in a pan, sauté the onions till soft and translucent. Add the pomegranate/jeera powder and sauté till the onions turn dark brown. Make sure that you stir constantly; caramelize the onions well but do not burn.
  • Add the rest of the spice powders, garlic, salt and tomatoes; sauté on medium heat and mix well to combine. Squash the mixture well using the back of your ladle.
  • As the oil clears, add the cooked chickpeas along with a little of the cooked water.
  • Cook on high heat till the water evaporates and gravy thickens coating the chickpeas well.
  • Add ginger, coriander leaves, squeeze in half a lemon and the slit green chillies.
  • Garnish with lemon wedges and onion rings.