Pindi Chana Recipe
August 25, 2021
Pindi Chana is classic Punjabi dish eaten with great relish. This flavoursome dish is loved globally owing to its intense layers of flavours. Garam Masala helps in adding to the complexity to this easy recipe of Pindi Chana that offers irresistible visuals and aroma.
2 cup Kabuli Chana, soaked for at least 2-3 hours
2 Black Cardamom
1 small stick Cinnamon
2 tsp tea Leaves
3 tbsp oil
Salt to taste
½ tsp Cee Pee
Cumin seeds 1 tsp Ginger, finely chopped
1 tsp Green Chilli, finely chopped
½ cup Onions, grated
½ tsp garlic paste
1 cup Tomato freshly grinded
1 tsp Cee Pee
Coriander Powder 1 tsp Cee Pee Garam Masala
1 tsp Cee Pee Lal Mirch Powder
2 tsp Cee Pee
Chana Choley Masala 2 tbsp Coriander leaves, chopped
For Pindi Chana, begin with making a small potli out of muslin cloth with cinnamon, cardamom and tealeaves.
In a pressure cooker, add kabuli chana, potli, salt to taste and 2½-cup water. Mix well and cook for 3 whistles.
Open the lid of cooker once all the steam has escaped on its own. Take out the potli and keep it aside.
Now, heat oil in a non-stick pan, add cumin seeds, green chillies and ginger. Sauté them for around 30 seconds on medium flame.
In the pan, add onions, garlic paste and cook for another 5 minutes on medium flame until the raw smell of onion and garlic is gone.
Put in tomato pulp, mix well and cook for 3 minutes while stirring the mixture occasionally.
It is time to add all dry spices, coriander powder, chilli powder, garam masala, chana choley masala and mix thoroughly. Keep stirring it occasionally on medium flame for around 1 minute.
Add the content of pressure cooker to the pan, mix again and cook for about 16 minutes or until water dried out. Stir occasionally.
Adjust the consistency of gravy and add coriander leaves. Mix again.
Serve Pinci Chana fresh and hot with roti, rice or puris.
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