• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Richa
  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Instant Pot Cookbook(PREORDER NOW)
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Videos
  • CookBooks
  • Shop
  • About
  • NEW! Instant Pot Cookbook
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » main course:India

    Pindi Chole – Chickpea Curry with Whole Spices

    Published: Sep 17, 2017 · Modified: Jun 5, 2018 by Richa 19 Comments

    Jump to Recipe   Print Recipe

    Pindi Chole – Chickpea Curry with Whole Spices. Instant Pot or Saucepan. Chickpeas cooked with whole spices then added to a sauce with caramelized onions. Punjabi Chole Adapted from Rawalpindi style Chole. Vegan Gluten-free Nut-free Soy-free Recipe

    Pindi Chole - Chickpea Curry with Whole Spices. Chickpeas cooked with whole spices then added to a sauce with caramelized onions. Punjabi Chole Adapted from Rawalpindi style Chole. Instant Pot or Saucepan)Vegan Gluten-free Nut-free Soy-free Recipe | VeganRicha.com

    When you think there are enough chickpea curries to make, you realize you have to make one more! And that one has to be this Pindi Chole. 

    Chole means Chickpea Curry and Pindi came from the place (rawalpindi). Pindi Chole has various versions that have evolved over the years. Pindi Chole can be dryish chickpeas with just spices or spices + ginger+garlic, that make up the thick “curry”.  More saucy versions often use onion and other ingredients. This is an evolved recipe from cooking variations of these. Amazingly I hadn’t made these in a while, with all the various recipes I was developing for the book and blog. I would make these for when my parents visited, but they prefer less spiced food now and we stick to simple Dals and veggie sides.

    Dried Chickpeas are soaked, then cooked in a pressure cooker or saucepan with whole spices such as whole cinnamon stick, green and black cardamom and cloves. The sauce is made up of caramelizing onions, no tomatoes, which is combined with the chickpeas and simmered to make a very flavorful dish. Definitely try this with dried chickpeas. I do have an option to use canned chickpeas, but the flavor doesn’t infuse the chickpeas as much. 

    Pindi Chole - Chickpea Curry with Whole Spices. Chickpeas cooked with whole spices then added to a sauce with caramelized onions. Punjabi Chole Adapted from Rawalpindi style Chole. Vegan Gluten-free Nut-free Soy-free Recipe | VeganRicha.com

    The Chickpea Curry of your dreams or atleast mine! Let me know in the comments if you make this and tag me on Instagram. 


    More Chickpea Recipes from the blog

    • Mango Curry Chickpeas
    • Chana Saag – Chickpea Spinach Curry in Instant Pot
    • Brown Chickpea Coconut Curry
    • Spanish Chickpea Stew
    • More Instant Pot Recipes here. 

    This recipe uses some specific ingredients that you can easily find in an Indian store near you or online on amazon, such as Kala namak (indian sulphur salt which is also used to add eggy flavor in tofu scrambles etc), Chana Masala Spice blend (get this blend for authentic chickpea curry every time!), Amchoor (Dry mango powder adds a sweet sour profile which you can add with a mix of lemon, sugar and kala namak instead), Black cardamom( is large black spice that is very different from the green cardamom. You can use it when making your own garam masala, or just omit it from this recipe).  All of these are great additions to your pantry if you make Indian food often and like traditional flavors.  

    Pindi Chole - Chickpea Curry with Whole Spices. Chickpeas cooked with whole spices then added to a sauce with caramelized onions. Punjabi Chole Adapted from Rawalpindi style Chole. Vegan Gluten-free Nut-free Soy-free Recipe | VeganRicha.com

    Pindi Chole - Chickpea Curry with Whole Spices. Instant Pot or Saucepan. Chickpeas cooked with whole spices then added to a sauce with caramelized onions. Punjabi Chole Adapted from Rawalpindi style Chole. Vegan Gluten-free Nut-free Soy-free Recipe | VeganRicha.com

    Traditionally the whole spices are tied up in muslin cloth to make a bag and added to the chickpeas, so they are easier to remove later. There are only a few spices, so I generally add them directly. Pindi chole is often served with Kulcha, which is a dough similar to Naan, rolled out to a thin round and deep fried. They are also a great choice to serve over Potato Cutlets (tikki) or make Chaat with.

    In other news, my Book has reached the warehouses and is starting to ship! Get your Pre-order in now so you have it on 26th (the release day!) . Also pick up the Pre-order Bonus bundle full of exclusive recipes and Videos! I cannot wait for you all to get it. Thank you So Much for the continuous Support!

    Pindi Chole - Chickpea Curry with Whole Spices. Chickpeas cooked with whole spices then added to a sauce with caramelized onions. Punjabi Chole Adapted from Rawalpindi style Chole. Vegan Gluten-free Nut-free Soy-free Recipe | VeganRicha.com

    Pindi Chole - Chickpea Curry with Whole Spices. Chickpeas cooked with whole spices then added to a sauce with caramelized onions. Punjabi Chole Adapted from Rawalpindi style Chole. Vegan Gluten-free Nut-free Soy-free Recipe | VeganRicha.com
    Print Recipe
    5 from 4 votes

    Pindi Chole - Chickpea Curry with Cinnamon, Cardamom and Caramelized Onion Sauce. Instant Pot or Saucepan

    Pindi Chole - Chickpea Curry with Whole Spices. Chickpeas cooked with whole spices then added to a sauce with caramelized onions. Instant Pot or Saucepan. Punjabi Chole Adapted from Rawalpindi style Chole. Vegan Gluten-free Nut-free Soy-free Recipe
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Course: Main Course
    Cuisine: Gluten-free, Indian, Vegan
    Servings: 4
    Calories: 226kcal
    Author: Vegan Richa

    Ingredients

    Chickpeas:

    • 1 cup (150 g) dried chickpeas
    • 1 cinnamon stick , 2 inch
    • 2 green cardamoms , partially cracked open
    • 1 black cardamom , optional but definitely use it if you can find it
    • 2 cloves
    • 2 bay leaves
    • 1/4 tsp (0.25 tsp) kala namak (Indian sulphur Salt)
    • 1 tea bag (black tea plain), optional

    Sauce:

    • 1 tsp oil , organic safflower
    • 8 cloves garlic
    • 1 inch ginger
    • 1 medium onion chopped or minced
    • 2 tsp chana masala or chole masala spice blend , or use 1.5 tsp garam masala and 1 tsp coriander powder
    • 1/4 to 1/2 tsp cayenne
    • 1 tsp amchoor , dry mango powder (adds a sour profile)
    • 3/4 tsp (0.75 tsp ) salt
    • onion, lemon juice and pepper flakes for garnish

    Instructions

    • Soak the chickpeas for atleast an hour or 4 hours. Combine in a pressure cooker(instant Pot) with 2 to 2.5 cups water with the rest of the ingredients under chickpeas. Cook for 25 to 30 minutes. Let the pressure release naturally. See note for saucepan option
    • Blend the garlic, ginger, onion with a few tbsp of water to make puree. Heat oil in a saucepan over medium heat. Add blended onion ginger garlic. and cook stirring occasionally until golden and onion doesnt smell raw (10 to 13 mins). Alternatively add minced garlic and ginger and cook for a minute, then add finely chopped onion and continue to cook until golden-translucent.
    • Add the spices and mix in. Cook for half a minute. 
    • Add cooked chickpeas with the whole spices, salt,and some of the cooking water or fresh water to the saucepan and simmer covered for 10 to 15 minutes. (alternatively, add the onion mixture and salt to the chickpeas(In Instant pot)) . Taste and adjust salt and spice (add more water if needed). Press saute and Simmer for 10 minutes. Add a pinch of sugar to balance if needed. 
    • Serve garnished with chopped onions, lemon juice, pepper flakes with rice or flatbread or over Potato Cutlets (tikki). Or make a bowl with roasted veggies.  You can remove the whole spices before serving. I usually keep them in in the serving container, so they stay with the leftover chickpeas that get stored. 

    Notes

    To sub Amchoor, use a good pinch kala namak and 1 tsp or more lemon juice.
     
    To make the Chickpeas in a Saucepan: Soak the dried chickpeas, overnight. Drain well, wash and combine with 3 to 4 cups of water and the spices. Cook partially covered over medium heat for 50 minute sr longer util the chickpeas are tender. Continue with the sauce. 
     
    To make with Canned chickpeas: Drain the chickpeas, Add the chickpeas and all the whole spices listed under chickpeas, 1/8 tsp kala namak and no tea bag, with 1 cup of water to the simmering sauce at step 4. Cook for 15 minutes or longer. 
     
    Nutrition is 1 of 4 serves. Does not include rice or other side.

    Nutrition

    Nutrition Facts
    Pindi Chole - Chickpea Curry with Cinnamon, Cardamom and Caramelized Onion Sauce. Instant Pot or Saucepan
    Amount Per Serving
    Calories 226 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Sodium 450mg20%
    Potassium 501mg14%
    Carbohydrates 37g12%
    Fiber 10g42%
    Sugar 6g7%
    Protein 10g20%
    Vitamin A 35IU1%
    Vitamin C 5.9mg7%
    Calcium 78mg8%
    Iron 3.4mg19%
    * Percent Daily Values are based on a 2000 calorie diet.

    Pindi Chole - Chickpea Curry with Whole Spices. Chickpeas cooked with whole spices then added to a sauce with caramelized onions. Punjabi Chole Adapted from Rawalpindi style Chole. Vegan Gluten-free Nut-free Soy-free Recipe | VeganRicha.com

    Sharing is caring!

    Share on Pinterest Share on Facebook Share on WhatsApp Share on Twitter Share on Email
    « Berbere Spiced Jackfruit Tacos – 1 Bowl
    Vegan Pumpkin Coffee Cake with Pecan Crumb »


    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

      Leave a Comment and Rating Cancel reply

      If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online and I love hearing from you all!

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Ankit Banka

      April 16, 2020 at 6:12 pm

      5 stars
      We made this for dinner last night. We kept to the recipe, except to adjust the seasoning to our palette and substituting for ingredients we did not have such as the black cardamom. It turned out to be one of the best Chana dishes I’ve had – thank you. Could you tell me whether there is any purpose of adding a tea bag, besides imparting colour to the chickpeas?

      Reply
      • Vegan Richa Support

        April 19, 2020 at 8:25 pm

        the optional tea bag adds another little flavour dimension

        Reply
    2. Morgan L

      September 05, 2018 at 3:23 pm

      5 stars
      This was delicious! I added some tomato paste (just because I love that tomatoey flavor in curries) but it didn’t need it. Lovely flavors.

      Reply
      • Richa

        September 05, 2018 at 4:38 pm

        awesome!

        Reply
    3. Shefalika Naik

      October 04, 2017 at 5:11 pm

      I made this for dinner tonight and it’s Awesome!!! Omg! And so quick too (in the instant pot)! Thank you!!!

      Reply
    4. Linda

      September 25, 2017 at 12:27 pm

      If using canned chickpeas, how much should I use?

      Reply
      • Gabrielle

        March 07, 2020 at 6:03 am

        I have the same question. Would 2 cans work?

        Reply
        • Richa

          March 07, 2020 at 5:48 pm

          Yes, use 2 cans

          Reply
          • Gabrielle Misiewicz

            March 12, 2020 at 11:52 am

            Thanks, worked out great! It’s a nice, tasty alternate to channa masala.

            Reply
    5. Shaai

      September 20, 2017 at 7:14 am

      5 stars
      I just made it today and it turned out delicious! I absolutely love your Indian Kitchen Cookbook too. I can see all the hard work that went into it and it’s really one of my most favorite cookbooks out there. Thank you, Richa!

      Reply
      • Richa

        September 21, 2017 at 5:04 pm

        Awesome!!

        Reply
    6. Nancy Potak

      September 18, 2017 at 8:21 am

      Hi Richa,

      I’m also eagerly awaiting your new cookbook!!

      I recently purchased an Instant Pot and would really like to use it more often for Indian cooking, but I just have not had time to play around with it.

      This recipe is a bit confusing for me. Does the last “alternatively” mean just to put all of the raw ingredients for the sauce into the Instant Pot the same time as the chick peas go it?

      I am concerned that there may be too much water if everything comes out at the same time.

      Can you clarify?

      Have not had time to go back and search for all of your Instant Pot recipes on the web site. Looking forward to doing this soon!

      You are totally awesome!

      Nancy

      Reply
      • Richa

        September 18, 2017 at 3:50 pm

        Hi Nancy, yes you put the dryish onion mixture tot he pot. If you use 2 cups of water, there is not much left as most will be absorbed by the chickpeas. If you feel like its too much, you can use a ladle and take some out or simmer uncovered.

        Try the chikpea spinach curry or the tortilla soup in the Instant pot. those are easier recipes if you are starting out on the IP. https://veganricha.com/category/instant-pot

        Reply
    7. Cassie Autumn Tran

      September 17, 2017 at 9:25 pm

      This looks delicious! How is this different from your average chana masala? Are the spice combinations not the same?

      Reply
      • Richa

        September 17, 2017 at 10:29 pm

        Usual chana masala uses tomatoes in the sauce and just cumin and chana masala blend. This one is much more flavorful and a bit different profile overall

        Reply
    8. Laura

      September 17, 2017 at 6:48 pm

      do you think alma (indian gooseberry) powder could be substituted for the mango powder?

      Reply
      • Richa

        September 17, 2017 at 6:59 pm

        Yes, you can use that or pomegranate seed powder as well. With amla powder, start with a lower amount 1/2 tsp and add later during simmering as it is a stronger flavor.

        Reply
    9. Laurel

      September 17, 2017 at 1:51 pm

      Sounds absolutely marvelous but I have to say, if I may, I am over the moon excited that my new cookbook will be in my hot little hands in less than 10 days! Way to go Richa.

      Reply
      • Richa

        September 17, 2017 at 11:32 pm

        I am too!!! Thank you Laurel. I cant wait to see what you cook from it!

        Reply

    Primary Sidebar

    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

    More about me →

    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International
    vegan richa cookbook flavor companion
    My exclusive 16 Spice Set
    Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

    FOLLOW US

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Vegan Richa 's Indian Kitchen Cookbook

    Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

    Popular

    • 18 Best Vegan Recipes of 2022
    • Vegan Tofu Nuggets
    • Best Easy Vegan Recipes of 2021
    • Restaurant Style Aloo Gobi

    Amazon || Barnes & Noble || BAM! || Indigo || Book Depository

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms Of Use
    • Copyright and Disclaimers

    Resources

    • Indian dals/lentils names
    • Indian pantry
    • Our vegan journey
    • Vegan Substitutes

    Newsletter

    • Sign Up! for emails and updates
    • Facebook
    • Instagram
    • YouTube
    • Twitter

    Contact

    • Recipe Index
    • My Favorite Things
    • Advertise, Work With Me

    Cookbooks

    • Vegan Richa’s Indian kitchen cookbook
    • Vegan Richa’s Everyday kitchen cookbook 
    • Vegan Richa’s Instant Pot Book

    All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

    Copyright © 2021 Vegan Richa