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pindi chole in a serving dish, garnished with coriander.
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5 from 1 vote

Pindi Chole (Quick Recipe)

This delicious Pindi chole is a simpler and quicker version of the traditional Punjabi spiced chickpeas dish! This Pindi chole recipe uses canned chickpeas and eliminates the need for a pressure cooker. Plus this dish is whipped up in less than 20 minutes! 
Prep Time3 minutes
Cook Time15 minutes
Total Time18 minutes
Course: Main Course, Side Dish, Snack
Cuisine: Asian, Indian, Pakistani, South Asian
Diet: Vegetarian
Servings: 4 people
Calories: 403kcal
Author: Sonia

Ingredients

  • 1 tablespoon oil or ghee
  • 1 teaspoon cumin seeds zeera
  • 1 green cardamom elachi
  • 1 black cardamom elachi
  • 1 small cinnamon stick
  • 2 cloves
  • 1-2 green chillies chopped
  • 2 x 400g cans chickpeas rinsed and drained
  • ¼ cup water
  • 2 teaspoon garam masala
  • ½ teaspoon salt
  • 2 teaspoon dried mango powder amchur
  • 1 teaspoon paprika or chili powder
  • 2 teaspoon coriander powder/ground coriander
  • 1 tablespoon Amritsari masala or Pindi masala powder optional, for extra flavour
  • 1 teaspoon lemon juice

Garnish

  • 1 red onion finely chopped
  • 1 tomato chopped
  • Handful fresh coriander/cilantro chopped

Instructions

  • In a large pan, heat the oil or ghee over medium-high heat.
  • Add cumin seeds, green and black cardamom, cloves, cinnamon, and green chillies. Sauté for 1 minute, you will notice the cumin seeds spluttering and whole spices becoming fragrant.
  • Add in the canned chickpeas. Cover and cook for 3-5 minutes, allowing them to absorb the flavours, stirring every few minutes. Add water to help cook the chickpeas.
  • Add in garam masala, salt, dried mango powder, paprika, ground coriander and optional Pindi chana masala powder/Amritsari masala powder. Stir well to coat the chickpeas evenly.
  • Cover and cook for another 4-5 minutes.
  • Garnish with lemon juice, chopped red onions, tomato, and fresh coriander. Alternatively, for extra flavour, stir garnish ingredients into the chickpeas and cover and cook on low heat for 2-3 minutes. Serve fresh and enjoy!

Notes

  1. Rinse and Drain: Rinse and drain canned chickpeas before adding them to the pan to prevent excess moisture entering the dish.
  2. Cooking time: depending on the texture of the chickpeas, cooking time can vary slightly. Chickpeas which are slightly firmer in texture take a few minutes longer to cook than softer chickpeas.
  3. Serving: serve fresh with garnish and lemon slices.

Nutrition

Calories: 403kcal | Carbohydrates: 64g | Protein: 19g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 348mg | Potassium: 745mg | Fiber: 18g | Vitamin A: 566IU | Vitamin C: 11mg | Calcium: 134mg | Folate: 354µg | Iron: 7mg | Zinc: 3mg