Pindi Chana


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    • 1 cup chickpeas ( kabuli chana)
    • 1 tea bag or 1 tbsp black tea leaves tied in a cheesecloth
    • 21/2-inch ginger, 3/4th of it shredded finely for garnish
    • 2-3 tbsp oil
    • 2 onions chopped
    • 2 tsp garlic, finely crushed
    • 2 green chilies, sliced
    • 3 medium sized tomatoes, chopped
    • 2 tsp ground coriander
    • 1 1/2 tsp ground cumin
    • 1/2 tsp turmeric powder
    • 1/2 - 1tsp red chili powder or as per taste
    • Salt To Taste
    • 1/2 tsp garam masala
    • finely chopped coriander leaves


    Step 1

    Soak Chole in water overnight or for about 6 hr.

    Step 2

    Cook the chole with salt and enough water in the cooker for about 20 minutes or till fully done.

    Step 3

    Drain, reserving 1 cup of cooking liquid.

    Step 4

    Finely chop the remaining ginger. Heat oil and sauté onions till golden, then add garlic and chopped ginger and green chilies. Sauté for 5 minutes.

    Step 5

    Add tomatoes, coriander, cumin, turmeric and chili powder and sauté over low heat until the oil separates.

    Step 6

    Add chole, the reserved cooking liquid, salt and half of the coriander leaves. Simmer, uncovered until the liquid has been absorbed.

    Step 7

    Add a pinch of garam masala and serve pindi chana sprinkled with the remaining garam masala, coriander leaves and shredded ginger.

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