Pindi Chhole
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Posted by:irt
Recipe courtesy of koshercurry.co.uk. Cook & prep times are estimates.
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Ingredients
1 cup chickpeas
1 tea bag
2 1/2-inch ginger, finely chopped (some shredded finely to garnish)
3 tbsp oil
2 onions, finely chopped
2 tsp garlic, finely crushed
2 green chilies, de-seeded and sliced (leave the seeds for a stronger flavour)
3 medium sized tomatoes, finely chopped
1/2 tsp garam masala
2 tsp ground coriander
1 1/2 tsp ground cumin
1/2 tsp turmeric powder
Chili powder as per taste
Salt to taste
Finely chopped coriander leaves to garnish
Directions
- Soak the peas in water overnight. Cook the peas with tea bag, salt and enough water in the cooker till tender (the tea bag will give this a light-brown colour). Leave to stand for a few minutes then drain, reserving 2 cups of stock for the gravy.
- Heat oil in a wok and saute onions till golden. Add garlic and chopped ginger and green chilies, saute for 5 minutes.
- Add tomatoes, coriander, cumin, turmeric and chili powder and saute over low heat until the oil separates.
- Add cooked peas, the stock, salt and half of the coriander leaves.
- Simmer; cook uncovered until half of the liquid has been absorbed.
- Add a pinch of garam masala and serve sprinkled with the remaining coriander leaves and shredded ginger.
- This can be served with bread or with steamed rice with a side salad.
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