Recipe
lunch
dinner
Authentic Amritsari Pindi Chole
Ebony-black, dry-roasted chickpeas coated in wild pomegranate and ground spices with just one teaspoon of mustard oil.
Nutrition Facts (Per Serving)
Protein
14g
Carbs
43g
Fats
6g
Calories
280 kcal
Fiber
11g
Instructions for Cook
- Boil chickpeas with black tea to achieve the signature dark ebony color.
- Coat warm chickpeas directly with ground spices before adding hot oil.
- Use wild pomegranate powder (anardana) for authentic tartness without excess water.
Ingredients
- 120g (yields ~265g boiled / 1.5 cups)
- 1 bag (2g)
- 1 small (50g)
- 1 small (80g)
- 1 tbsp (15g)
- 1 inch (5g)
- 1 tsp (5ml)
- 1 tsp (3g)
- 1 tsp (2g)
- 1/2 tsp (1g)
- 1/2 tsp (1g)
- 1/2 tsp
- 1/2 tsp
- whole
- to taste
Cooking Instructions
An authentic Punjabi classic built on slow-cooked dry heat, roasted spices, and zero dairy fat. Simmered in a black tea broth and finished with tangy wild pomegranate seed powder, this dish delivers 14 grams of plant protein and 11 grams of dietary fiber per serving.
Nutritional Highlights
- 14g Bioavailable Plant Protein: Rebuilds muscle tissue and delivers sustained satiety without saturated animal fats.
- Polyphenol-Enriched Carbohydrates: Tea thearubigins and pomegranate ellagitannins slow carbohydrate breakdown, moderating postprandial glucose absorption.
- Starch-Emulsified Spice Crust: Chickpea surface starches bond with toasted spices and 1 teaspoon of mustard oil, creating a rich glaze with zero butter or ghee.
Cooking Instructions
- Tea Infusion & Pressure Boiling: Rinse 120g dry chickpeas and soak in water for 8 hours. Drain and transfer to a pressure cooker with 400ml fresh water, 1 black tea bag, bay leaf, black cardamom, and 1/2 teaspoon rock salt. Cook for 5–6 whistles until the chickpeas yield effortlessly between thumb and finger. Discard the tea bag; reserve 1/2 cup of dark cooking broth.
- Aromatic Base: Heat 1/2 teaspoon mustard oil in an iron kadai or heavy skillet until it smokes lightly. Add minced onion and sauté for 4–5 minutes until deep golden brown. Stir in ginger-garlic paste and pureed tomato; cook for 4 minutes until moisture evaporates.
- Spice-Coating (Bhuna): Add the drained warm chickpeas to the pan. Sprinkle coriander powder, roasted cumin, wild pomegranate powder (anardana), garam masala, black salt, and kasuri methi directly over the chickpeas. Stir gently on medium-low heat for 3 minutes to coat every chickpea in toasted spices.
- Tempering & Finish: Pour 3–4 tablespoons of the reserved dark tea broth to loosen the spice crust. In a small tempering ladle, heat the remaining 1/2 teaspoon mustard oil; add ginger juliennes and slit green chillies. Sizzle for 30 seconds and pour over the chickpeas. Toss gently, rest covered for 5 minutes, and serve hot.