Pindi Chana

Name: Pindi Chana
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 tablespoons cumin seeds; 2 tablespoons dried pomegranate seeds; 2 tablespoons oil, such as sunflower, vegetable, or canola oil; 2 tablespoons ghee; 4 brown cardamom pods; 5 sticks cinnamon; 10 whole cloves; 6 whole black peppercorns; 2 green chiles, split lengthwise; 2 (15 1/2-ounce) cans chickpeas, rinsed and drained; 4 tablespoons ground coriander; 2 tablespoons garam masala; 3 tablespoons amchur, dry mango powder; Salt, to taste; 1 (3-inch) piece ginger, peeled and julienned, for garnish; 1 large onion, thinly sliced, for garnish; 2 lemon wedges, for garnish; 1/2 cup finely chopped coriander leaves, for garnish

A flavorful North Indian chickpea curry, Pindi Chana, can be prepared with dried or canned chickpeas and is ideally served with flatbreads like Naans or Kulchas.

⭐ 3.6 (14 reviews) Prep: 15 minCook: 45 minTotal: 60 minYields: 6 servings

Category Tags:

Entree Side Dish Dinner Lunch

Cuisine Tags:

Indian

This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.

Instructions

On medium heat, roast cumin and dried pomegranate seeds until aromatic, then grind them into a fine powder.
Heat oil and ghee in a deep pan, then add whole spices like cardamom, cinnamon, cloves, and black peppercorns, frying until aromatic.
Stir in green chiles until they stop spluttering.
Add chickpeas, all powdered spices including the prepared cumin-pomegranate blend, and salt; mix well and coarsely mash some chickpeas.
Pour in 1/2 cup hot water, stir, then cover and simmer until the chickpeas are tender and a thick gravy forms, with oil separating from the curry.
Serve the chickpea curry garnished with julienned ginger, sliced onions, lemon wedges, and chopped coriander.