Pindi Chana

I first bumped into this dish in a buffet at a restaurant which my mom and I instantly fell in love with. My initial impression of this dish was that it is Chana Masala which came with a different name.However, it had a completely different taste and was I wrong in thinking that it IS Chana Masala!!

Pindi Chana is a dish from Rawalpindi and hence the name 'Pindi'. Pindi chana uses tea bags which imparts the dark color.

1 15 oz can of Chick Peas
1 tea bag (Plain)
2 tsps Cumin Seeds
1 tbsp Cumin Coriander powder
1/2 tsp Amchur Powder
2 Medium Onions, chopped
3 Green Chillies, chopped
1 Tomato, chopped
1 tsp Garam Masala Powder
1 tbsp Ginger Garlic paste
1/4 tsp Turmeric Powder
1 tsp Kashmiri Chilli powder
4 tbsps Ghee

  • Pressure cook Chana along with the tea bag until soft
  • Once cooked remove the tea bags
  • Heat 3 tbsps of ghee 
  • Add one teaspoon cumin seeds and let them become brown
  • Add onions and sauté till golden.
  • Stir in ginger-garlic paste, chilli powder, turmeric powder, cumin-coriander powder
  • Add cooked chana and salt
  • Meanwhile heat one tablespoon ghee in a pan, add the remaining cumin seeds and tomatoes. 
  • Add green chillies and a little salt and toss.
  • Cook till soft by adding a little water
  • Add to the chana along with Amchur Powder and Garam Masala
  • Stir to mix well and cook for fifteen to twenty minutes on low heat. Serve hot.


Tina said...

looks yummy...

chef and her kitchen said...

very delicious chana..even I like it

Unknown said...

Flavourful and yummy

Sushma Mallya said...

Looks mouthwatering and delicious!

Priya Suresh said...

Would love seriously with some rotis,delicious and nutritious pindi channa.

Rajee Mani said...

Delicious recipe.

Daksha said...

Hi Shri, This curry looks comforting and delicious!

Sayantani Mahapatra Mudi said...

thats the real punjabi chana. love this delish recipe!

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