Simple, practical, and full of everyday flavour, pindi chole recipe | pindi chana masala | how to make pindi chole masala is a vegetarian north indian curry made with chana / chickpea, tea bags, and cinnamon / dalchini in about 510 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 480 minutes
  • Cook time: 30 minutes
  • Total time: 510 minutes
  • Yield: 4 Servings
  • Category: curry
  • Cuisine: north indian

Ingredients

for pressure cooking:

  • 1 cup chana / chickpea
  • 2 tea bags
  • 1 inch cinnamon / dalchini
  • 1 bay leaf / tej patta
  • 3 pods cardamom / elachi
  • 4 cloves / lavang
  • ¼ tsp baking soda
  • ½ tsp salt
  • 3 cup water

for chana masala spice powder:

  • ½ tsp cumin / jeera
  • 1 tsp coriander seeds
  • ¼ tsp shahi jeera
  • ¼ tsp pepper
  • ¼ tsp fennel / saunf
  • 1 tsp kasuri methi / dry fenugreek leaves
  • 3 cloves
  • 2 pods cardamom / elachi
  • 3 dried red chilli
  • ¼ tsp turmeric
  • ¼ tsp aamchur / dry mango powder
  • ¼ tsp pomegranate powder
  • pinch hing / asafoetida

for curry:

  • 3 tsp oil
  • 1 bay leaf / tej patta
  • 1 onion (finely chopped)
  • 1 tsp ginger garlic paste
  • 1 chilli (slit)
  • 2 tomato (finely chopped)
  • ½ tsp salt
  • 2 tbsp coriander (finely chopped)

for tempering:

  • 1 tbsp ghee / clarified butter
  • 1 chilli (slit)
  • 1 inch ginger (julienne)
  • ¼ tsp kashmiri red chilli powder

Method

  1. firstly, in a large kadai heat 3 tsp oil and saute 1 bay leaf.
  2. further add 1 onion followed by 1 tsp ginger garlic paste and 1 chilli.
  3. saute well until the onions turn golden brown.
  4. now add prepared spice powder.
  5. saute on low flame until the spice powder turn aromatic.
  6. further add 2 tomato and saute well.
  7. cook until the tomatoes turn mushy and oil is separated.
  8. now add cooked chana and ½ tsp salt.
  9. furthermore, cover and simmer for 15 minutes.
  10. also add 2 tbsp coriander and mix well.
  11. finally, enjoy pindi chole with roti or bhatura.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.