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PINDI CHANA (SPICY CHICKPEAS CURRY)

Special equipment recommended: Pressure Cooker
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4
Author: Meena, www.hookedonheat.com

Ingredients

  • 1 cup dried chickpeas soaked overnight
  • 2 tbsp cooking oil
  • 1 tsp cumin seeds
  • 1 medium onion finely chopped
  • 2 green chillies finely chopped
  • 1 tbsp ginger-garlic paste
  • salt to taste
  • 1/2 tsp red chili powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp amchur powder dried mango
  • 1 tsp anardana powder dried pomegranate seeds
  • 1/2 tsp garam masala
  • 1 large tomato finely chopped
  • 1 tbsp tomato paste
  • water as needed
  • fresh coriander leaves chopped for garnish

Instructions

  • Boil pre-soaked chickpeas in enough water in a pressure cooker till soft.
  • Heat oil in a deep pan and saute cumin seeds till they begin to sizzle. Add in onions, green chillies and ginger-garlic paste, and fry till lightly browned. Stir in salt and spices, and fry for a few seconds.
  • Add in the chopped tomatoes and tomato paste, and cook for a few minutes to combine well. Add chickpeas and about a cup of water, and let cook on low heat for 8-10 minutes.
  • Garnish with fresh coriander leaves. 

Notes

Serve warm with Naans, Puris or Rice.