Add the chopped onion, garlic and ginger and cook for 4-5 minutes until the onions turn light golden brown in color. Pindi chana recipe is is special chana masala from Rawalpindi in Punjab, Pakistan that is why it is known as Pindi chana. Choley is punjabi name for chana that is why this same dish is also known as pindi choley.

And I also have it with plain white rice more often than not and find it comforting and simply delicious. Key ingredients Heat oil/vegan butter in a pan, fry cumin seeds. Then add garlic, ginger, and green chilies. Fry for a minute. In a pressure cooker, put overnight soaked chole, salt, potli masala tied in a muslin cloth, teabags, baking soda. Add 4 cups of water and put on the lid. On high flame cook the chole for 6 – 7 whistle. Then add ginger, garlic paste and green chilies. Saute for 30-40 seconds or until the raw smell of ginger-garlic goes away.

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While most ingredients are easy to find, there are some that you'll need to source. I've listed substitutes below: You should be able to get fresh at any decent Indian, Pakistani or Bangladeshi store and they freeze perfectly. I use frozen ALL of the time. Yes and no, this dish would be tasty with any type of potato, I prefer new potatoes because I think the texture works better here. It all depends on your mood, I made this chole Aloo masala in a Pressure cooker. But, if you want to go with slow cooker Chana masala Curry recipe you can cook it as mentioned in that recipe but with ingredients from this recipe. Similarly, you can make this Aloo chana in the Instant pot as well. This recipe of Chole Aloo is inspired from Caribbean Chana Aloo Curry but spice profile is slightly different and in the Carribean chana aloo recipe, tomatoes are not used.

Unlike Punjabi chole the recipe of pindi chana is without onion garlic or tomatoes. How ever You can top it with raw onions if you wish to, but I make this chana recipe totally onion garlic free. This Pindi Chole Recipe is: Hope you guys like this Easy Chana Aloo recipe! Please tag me on social media using the hashtag #cookwithmanali if you happen to make it. I love seeing all your pictures. And don’t forget to participate in the giveaway, generously sponsored by Circulon!

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Chole Masala: Store bought for all practical purposes. I love using 'Roopaks Pindi Chole Masala'. Used for chole as well as potatoes After 15 minutes drain the water from the potatoes reserving 75ml (⅓ Cup) of the cooking water. Let the potatoes steam dry for 2-3 minutes Turn off the saute mode. Cover with lid with the vent in the sealing position. Cook in manual or pressure mode for 40 minutes. One such meal that I make pretty often on those busy nights is this Easy Chana Aloo. I serve it over white rice in a bowl with some sliced onions on the side to make a complete meal. Don’t you love the convenience of these “meal-in-a-bowl” recipes! Add the smoking hot ghee to the masala-coated aloo and mix gently. Keep aside for further use. Steps For how to make Bhatura: For Bhatura Ingredients:

Then, keep a frying pan over medium flame, add pomegranate seeds and cumin to it. Dry roast them and transfer them into a mixer jar, grind into a fine powder. Who can resist the masaledar taste and tempting aroma of chana aloo masala? Also for the traditional chole, look at our Punjabi chole masala recipe. It tastes the best when served with Jeera Rice, any mildly flavored rice, or even plain steamed rice. I’ve learned it from my sister-in-law – who has been teaching me all the delicious Pakistani foods.This chana aloo masala makes the perfect weeknight dinner. Leftovers make next-day lunch. Such a timesaver! I served this curry over white rice but you may eat it with brown rice, quinoa or any other grain of choice. Cover the cooker with the lid, put the weight on and cook for 1 whistle on HIGH + 20 minutes On LOW. Let the pressure go down naturally, then open the lid. Discard the tea bag and spices. Since there are no tomatoes used in this chole recipe I use dry mango powder(amchur) and dry pomegranate seeds powder (anardana) for sourness.