About Homemade Amritsari Pindi Choley Recipe: Creamy chickpeas in tangy sauce come together to create this dreamy dish from the soulful land of Amritsar.
Homemade Amritsari Pindi Choley
Serving: 6
Prep Time: 70 min
Cooking Time: 20 min
1. Chickpeas500 Gm
2. Onions4
3. Black Cardamom10
4. Garlic Paste3 Tsp
5. Salt As Required
6. Cumin3 Tsp
7. Garam Masala Powder2 tbsp
8. Tea Bagsr3
9. Tomatoes6
10. Pomegranate Seeds4 Tbsp
11. Ginger Paste3 Tbsp
12. Green Chilli6
13. Ghee4 Tbsp
14. Red Chilli2 tbsp
15. Turmeric2 Tsp
16. Bay Leaf4e
17. Water6 Cups
1. Soak chickpeas for 8 to 10 hours, drain, and rinse them really well. Drain them again after rinsing and transfer into a deep pan. Now, add cardamoms, black tea bags, and water into the pan.
2. Heat it on medium flame and simmer until the chickpeas become soft. Drain it once again and then discard the cardamoms and black tea bags.
3. Add garam masala powder, turmeric powder, red chilli powder, coriander powder, salt, green chillies, ginger garlic paste, mango powder, & pomegranate seeds into a blender. Grind them to get a smooth paste.
4. Heat a pan on medium flame and then add the paste & chickpeas into it. Mix the ingredients really well and keep them aside for later use. Add ghee in a small pan, heat it, and onion, bayleaf, and tomatoes, & saute them. Add it to the chickpeas and continue to cook it until the grave has less water in it.
About Homemade Amritsari Pindi Choley Recipe: Creamy chickpeas in tangy sauce come together to create this dreamy dish from the soulful land of Amritsar.
Homemade Amritsari Pindi Choley
Serving: 6
Prep Time: 70 min
Cooking Time: 20 min
1. Chickpeas500 Gm
2. Onions4
3. Black Cardamom10
4. Garlic Paste3 Tsp
5. Salt As Required
6. Cumin3 Tsp
7. Garam Masala Powder2 tbsp
8. Tea Bagsr3
9. Tomatoes6
10. Pomegranate Seeds4 Tbsp
11. Ginger Paste3 Tbsp
12. Green Chilli6
13. Ghee4 Tbsp
14. Red Chilli2 tbsp
15. Turmeric2 Tsp
16. Bay Leaf4e
17. Water6 Cups
1. Soak chickpeas for 8 to 10 hours, drain, and rinse them really well. Drain them again after rinsing and transfer into a deep pan. Now, add cardamoms, black tea bags, and water into the pan.
2. Heat it on medium flame and simmer until the chickpeas become soft. Drain it once again and then discard the cardamoms and black tea bags.
3. Add garam masala powder, turmeric powder, red chilli powder, coriander powder, salt, green chillies, ginger garlic paste, mango powder, & pomegranate seeds into a blender. Grind them to get a smooth paste.
4. Heat a pan on medium flame and then add the paste & chickpeas into it. Mix the ingredients really well and keep them aside for later use. Add ghee in a small pan, heat it, and onion, bayleaf, and tomatoes, & saute them. Add it to the chickpeas and continue to cook it until the grave has less water in it.
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