Punjabi Pindi Chana
A dry, dark, and intensely spiced Punjabi chickpea curry brewed with tea leaves, dry pomegranate seeds, and aromatic roasted spices.
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.
Explore Similar Ingredient Combinations
Discover other dishes you can cook with these kitchen ingredients:
Get the Best Cooking Experience
Cooking Punjabi Pindi Chana is easier on the Find Recipe app!