Description

Pindi Chole made easy – no onion, no garlic, no tomato! Packed with aromatic spices like coriander, cumin, and chana masala, this comforting dish is simple to prepare and bursting with flavor. Perfectly paired with puris, bhature, or rice, it brings bold, rich tastes to your table, making it a must-try for any meal!

Scale

Ingredients

For Boiling Chole:

1 cup chole, kabuli chana (soaked overnight)
1 bay leaf (tejpatta)
1 small black cardamom
½ tsp salt
⅛ tsp baking soda
1–2 teabags (or a small piece of black tea)
2.5 cups water (or enough to cover chole)

Dry Masala Mix:

2 tsps coriander powder
½ tsp red chili powder
¼ tsp turmeric powder (optional)
½ tsp roasted cumin powder (jeera)
2 tsps chana masala
1 tsp anardana powder (dry pomegranate seed powder)
1 tsp salt or as needed
1 tbsp dried fenugreek leaves, kasoori methi
4–5 tbsp hot oil

For Tempering:

4–5 tbsps desi ghee (for frying)
2 potatoes, diced
A pinch asafoetida, hing
1-inch ginger, julienned
½ raw turmeric, thinly sliced (optional)
1–2 green chilies, slit
½ tsp kashmiri red chilli powder
Fresh coriander leaves (for garnishing)

Instructions

Boil the Chole:

Add soaked chole to a pressure cooker with 2.5 cups of water, bay leaf, black cardamom, teabags, salt, and baking soda.
Pressure cook for 5-6 whistles until soft but not mushy.
Remove teabags, strain the chole, and reserve the water. Set aside the chole.

For the Dry Masala Mix:

In a bowl, mix coriander powder, red chili powder, turmeric, roasted cumin powder, chana masala, anardana powder, and salt.
Add the dry masala mix and kasoori methi over the boiled chole.
Pour 4-5 tbsp hot oil and mix gently until well coated.
Add reserved water and simmer for 15-20 minutes on low heat.

For the Tempering:

Heat ghee in a pan and fry diced potatoes until golden and crispy. Set aside.
In the same ghee, sauté ginger, raw turmeric slices (if using), green chilies, and Kashmiri red chili powder until aromatic.
Add the fried potatoes and tempering to the chole.

Garnish and Serve:

Garnish with fresh coriander leaves.
Serve hot with poori, bhature, or naan for a delightful meal.

Notes

Ensure the chole (kabuli chana) is soaked overnight. This helps in softening the chole and reduces cooking time. If you’re short on time, you can soak them in hot water for a few hours, but overnight soaking gives the best results.
Be careful not to overcook the chole; they should be soft but not mushy. The key is to cook them enough to absorb the flavors without disintegrating. Adjust the pressure cooker whistles according to your stove’s heat level.
The tea bags are used to enhance the color and give a slight earthy flavor to the chole. You can also use a small piece of black tea instead of tea bags for the same effect.
The recipe is customizable for spice levels. Add or reduce the amount of red chili powder and green chilies based on your preference for heat. If you want a milder version, reduce the Kashmiri red chili powder and chilli powder.
Kasoori methi (dried fenugreek leaves) adds a unique flavor to the dish. Don’t skip it, as it enhances the overall taste. You can crush it lightly before adding to release the flavor.
After adding the dry masala mix, simmer the chole for at least 15-20 minutes to allow the spices to blend in well with the chole. This step is essential to develop deep flavors.
The final tempering adds a burst of flavor. Fry the potatoes until crispy for a satisfying crunch, and sauté the ginger, turmeric, and chilies in ghee for that aromatic, rich flavor.

Make-Ahead Tip:

You can prepare the chole in advance and refrigerate them for a day or two. Just heat them up and add fresh tempering before serving for the best taste and aroma.

Category: Main Course
Cuisine: North Indian

Keywords: Pindi Chole recipe, No onion no garlic chole, Chole recipe without onion or garlic, Spicy chole recipe, Street Food