Pindi Chole (Punjabi Chole) - No Onion No Garlic
An Instant pot version of the Pindi Chole recipe without onion, garlic, and tea bags, but still the same authentic flavors and deep brown color. Pindi Chole, also known as Punjabi Chole, uses 18 different spices to achieve a unique and delicate balance of spices with many recipe enhancements, creating a perfect aroma to entice everybody and please the palate.
Servings: 8
Calories: 278kcal
Equipment
Ingredients
Spices:
- 2 tablespoon Mustard Oil
- ¼ teaspoon Asafoetida Hing
- 1 tablespoon Cumin seeds
- 1 teaspoon Carom seeds Ajwain
- 2 Bay leaves
- 1 tablespoon Annardana
- 1 teaspoon Black rock Salt
- 2 teaspoon Salt adjust as per taste
- 1 teaspoon Turmeric powder
- ½ teaspoon Red chili powder as per spice level
- 2 teaspoon Coriander seeds powder
- 1 teaspoon Cumin seeds toasted and ground
- ¼ teaspoon Black pepper ¼ tsp
- 1 teaspoon Amla powder
- 1 tbsp. Chana masala
- 2 teaspoon Chaat masala
- 1 tbsp. Tamarind pulp
- 2 tablespoon Kasoori methi optional
Masala bag:
- 1 teaspoon Black peppercorns
- Cloves 6-8 pieces
- 2 Cinnamon powder small pieces
- Green cardamom 2 pieces
- Black cardamom 1 piece
- 2 gm Dry ginger saunth small piece
Instructions
- Soak for at least 6-8 hours or overnight. Put soaked and washed chickpeas in a pressure cooker or Instant Pot with 2.5 times the freshwater of dry chickpeas quantity. Add 2 tablespoon dry amla as well.
- For Masala Bag, take all the ingredients from the masala bag group and crush them. Put them in a spice bag or make a potli using cheesecloth.
- You can use a conventional pressure cooker, electric pressure cooker, or Instant Pot. If using an instant pot, pressure cook on High for 25 minutes. NR (Natural Release) after cooking time is over. TIP: To save time, I have prepared the masala simultaneously on the cooktop in a pan while the chickpeas are getting pressure cooked.
- Heat oil in a pan. Add hing, cumin seeds, ajwain, and bay leaves.
- Crush annardana in a mortar and pastel and add to hot oil.
- Sauté them for a few seconds, then add julienne ginger and chilies and sauté for a minute.
- Add tomato puree and mix well.
- Covered and cook for 15 to 20 minutes, at the end, it should look like in the picture.
- When tomato puree achieves that consistency, add all the spices and mix well.
- Add boiled, and mashed potato mix well, and cook for five minutes.
- Add boiled chickpeas to the tomato gravy and mix well, add some water to adjust the consistency.
- Add tamarind pulp, mix well and let the Pindi Chole simmer for a few minutes.
- Towards the end of the cooking, add paneer cubes and cover to simmer for a few minutes on medium-low heat. This will help paneer to absorb the flavors from the spices.
- Pindi Chole is ready to devour; top it with some fresh cilantro and ginger before serving it with Bhatura.
Video
Notes
For condiments, some people prefer spiced green chillies. However, I like to have these with sweet and sour green mango launji.
Hope you are motivated to try this recipe. Please leave comment on how your friends and family liked it. Stay Enhanced!
Nutrition
Calories: 278kcal | Carbohydrates: 32g | Protein: 13g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 724mg | Potassium: 609mg | Fiber: 9g | Sugar: 8g | Vitamin A: 842IU | Vitamin C: 14mg | Calcium: 194mg | Iron: 4mg