Name: Punjabi Pindi Chana
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 3 servings
Cuisine: Punjabi
Ingredients: 1.5 cups Chickpeas; 1 pieces Tea Bag; 1 pieces Onion; 1 tbsp Ginger Paste; 1 tbsp Garlic Paste; 1 tsp Amchur Powder; 1 tsp Garam Masala; 1 tbsp Coriander Powder; 2.5 tbsp Ghee; 1.25 tsp Salt; 3 cups Water

Step-by-Step Instructions

Soak chickpeas overnight and pressure cook with water, tea bag, and salt for 6 whistles until tender; drain while reserving liquid.

Heat ghee in a heavy iron skillet, sauté finely chopped onions, ginger paste, and garlic paste until dark golden brown.

Add coriander powder, red chili powder, amchur powder, and garam masala; stir for 1 minute.

Add cooked chickpeas and 0.5 cup of reserved boiling liquid, tossing continuously on high heat.

Sauté until all moisture evaporates and the spices coat the dark chickpeas thoroughly; serve hot with bhatura or naan.

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