Pindi Chole, No-Onion No-Garlic Recipe| Halwai Style Chole Recipe without onion and garlic.
Gluten-free and Vegan Chickpea Curry Recipe with stepwise Video
Rustic chickpeas curry made without onion and garlic. A keeper recipe for people who avoid onion and garlic in their food and for fasting/religious days like Pitru Paksha or Navratri.
These are not like your regular Chole Masala but have a very different taste that comes from the spices(especially dry pomegranate seeds) and tamarind in the recipe. It is just like the one you get at your neighbouring halwai or have eaten at marriage functions or bhandare.
What are Pindi Chole
Pindi Chole is a rustic preparation of Kabuli Chana/Chickpeas or Chole in Indian spices cooked without onion and garlic. Many people add tomato and many skip it.
I call it rustic as the origin of the dish is believed to be from Pind(village) region (Rawalpindi) of pre-partition India now in Pakistan.
Being a North Indian, I grew up eating Chole in various forms like Chole Masala with Rice(Chole-Chawal) or Chole Bhature and as my interest grew in cooking, I learned how chickpea is used in many different recipes and cuisines.
Pindi Chole is my family's one of the favorite dish and kids love to have it with Poori. It also goes well with Amritsari Kulcha or Naan.
Few of the other chickpea recipes from the blog which we love and you will also surely love to try
Hummus, Sweet and Spicy Carrot Hummus, Falafels and Palak aur Kabuli Chane ka Pulao, Chickpeas Sundal
With Leftover Pindi Chole or Chana Masala, you can also make yummy sweet and tangy Chole Chaat( street food) with papdi and chopped onions with aloo tikkis/potato cutlets topped with Tamarind/ Imli ki chutney and Dhaniya chutney!! Yumm.. another family favorite.
Ingredients to make Pindi Chole/No Onion Garlic Chole or Chana Masala
Chickpeas- In the recipe we are using dried chickpeas. You can boil chickpeas in traditional Indian way(stovetop pressure cooker) or in Instant Pot or any electric Pressure Cooker. Many times I boil chickpeas in big quantity and freeze to add it in salads or pulao or sandwiches.
Checkout this detailed post How to Cook Dried Chickpeas
Spices used- Homemade fresh Chana/Chole Masala(Spice mix) is best to use for making Pindi Chane, Use store bought Chana Masala or or make your own. We also use whole spices /sabut masala which add more flavour to the curry.
For Homemade Chana Masala and other Whole spices used in the recipe - checkout the recipe card for details.
Tamarind- It is added to give the characteristic tangy flavour. Add the store bought tamarind paste or you can also use dry tamarind and make a paste to add in the recipe.
Tomato- It is optional. Many people add tomato and many don't. Also, if you don't want to add tamarind you can add more tomatoes. Details in recipe card.
Dried Amla(Gooseberry) or Dried Pomegranate Peel or Tea bag to give the characteristic dark color to chickpeas. Dried Amla is difficult to get at many places. Pomegranate peel is safest option if you don't want to add tea bag(keeping kids in mind).
I avoid using tea bag and instead use either Amla/Indian Gooseberry or pomegranate peel, as learnt through my mom. Always save the pomegranate peel, dry in sun or on counter top and store for adding to chickpeas. Fresh peel also gives the dark color.
Others- Ginger, green chilli(optional), oil, salt, jaggery(powder) or sugar.
How to make No Onion No Garlic Chole/Pindi Chole
Everyone has their own way of making this recipe. Here is my way that has been passed on to me through my elders in family.
Checkout the video in the recipe card, which will help to to understand the recipe better.
Boil chickpeas with whole spices and pomegranate peel. Or use pomegranate peel/ tea bag or amla. Discard when chickpeas are boiled.
Dry roast the spices and grind to fine powder.
Make tamarind water, and grind tomato to fine puree.
When using dried chickpeas, soak chickpeas for at least 5-6 hrs or overnight. Boil with whole spices. If you don't want spices to come in your bites, you can tie it in a muslin cloth(potli) and add to the boiling chickpeas.
Once chickpeas are boiled drain the liquid and keep it aside. We require this to adjust the consistency of the curry. You can make it semi dry or with gravy, depends on your personal preference. You can also add some spice mix in boiled chole.
Now cook the Pindi Cole. Make tempering with tomato puree and chole spice mix/masala and then add tamarind water. Cook for few more minutes.
Adjust the consistency of gravy. You can keep it dry/semi-dry or with gravy. Add the water of boiled chickpeas that we reserved earlier.
Serve it with bread of your choice, garnished with cilantro, slit chillies and ginger juliennes.
Pindi Chole also pair well with Jeera Rice or Fresh Mint and Peas Pulao.
How to make Pindi Chole with Canned Chickpeas
Make the Chana Spice Mix. You can also use the store bought, but I suggest try this homemade Chole spice mix/masala for the recipe.
To use canned chickpeas, drain the liquid and rinse the chickpeas in water.
Make the curry masala. Add cumin seeds in hot oil. Then add tomato puree along with Chana Spice mix, add drained(canned)chickpeas along with pomegranate peel or tea bag. Add water as per the consistency required, cover and cook for 10-15 mins on low flame so that the flavours are absorbed nicely. Keep on stirring in between. The chickpeas will get characteristic color. Discard the pomegranate peel/tea bag when the curry is cooked or before serving.
Other no onion no garlic curry recipes from the blog
Matar Paneer, Makhana Matar aur Kaju ki subzi , Kashmiri Dum Aloo, Papad Boondi Ki Subzi, Chatpate Kale Chane
Recipe card for Pindi Chole
Pindi Chole(No Onion No Garlic)
Equipment
- Kadhai/Heavy Bottom Pan
- Grinder/Mortar Pestle for grindling the masala, pureeing tomato
Ingredients
- 1 Cup Dried Kabuli Chana/Chickpeas
- Salt as per taste
Sabut Garam Masala / Dry Whole Spices
- 1 Green Cardamom
- 1-2 Bay Leaves/Tej Patta
- 1 Cinnamon Stick/Dalchini
- 4-5 Laung (Cloves)
- 4-5 Black Pepper
- 1 Badi Elaichi/Black Cardamom
- Pomegranate peel (small piece) or 1 Tea Bag
For Homemade Chana/ Chole Masala or Spice Mix
- 2 Dry Red Chilli
- 1 tbsp Coriander Seeds
- 1 tsp Cumin Seeds
- ¼ tsp Ajwain /Caraway Seeds
- 1 tsp Dry Mango Powder(Amchur Powder)
- 1/2 tsp Dry Ginger Powder/Soonth
- 1-2 tsp Dry Pomegranate(Anardana)
For Tamarind water
- 1 Tamarind(small piece) Store-bought Tamarind paste- 1tbsp
- ¼ Cup Warm water
For Tempering
- 1 tsp Cumin Seeds/Jeera
- 1 Dry Red Chilli
- Ginger pieces(small)
- 1-2 Green Chillies
- 1 Tomato(medium) chopped or 2 tbsp tomato sauce/puree
- 1-2 tbsp Desi Ghee(Indian Clarified Butter)/ Oil(any)
- 1 tbsp Chana Masala homemade/store bought
For Garnish
- Ginger Juliennes
- 1-2 Slit Green Chillies
Instructions
- Soak Chickpeas/Chole overnight or 5-6 hrs.1 Cup Dried Kabuli Chana/Chickpeas
- To boil chickpeas, drain the water from soaked chickpeas, add in a pressure cooker with enough fresh water to soak Chole( just an inch or two above), let it boil for a minute if scum gathers on top, discard it.
- Add the dry whole spices/ sabut masala, tea bag/pomegranate peel. Add salt as per your taste.Salt as per taste, 1-2 Bay Leaves/Tej Patta, 1 Cinnamon Stick/Dalchini, 4-5 Laung (Cloves), 4-5 Black Pepper, 1 Badi Elaichi/Black Cardamom, Pomegranate peel (small piece), 1 Green Cardamom
- Close the pressure cooker lid and cook till 2-3 whistles and then cook for 5-10 minutes on low flame. Cooked chickpeas should be soft and easily mashed with a spoon or between the thumb and index finger.
- Discard the teabag or pomegranate peel. Drain chickpeas in a bowl/pan. Retain the water to adjust the consistency of gravy.
- Add about 1-2 tsp of powdered Chole Masala and coat chickpeas nicely.
Instructions to make Chole Masala(Spice Mix)
- Dry roast cumin seeds, coriander seeds, dry red chilli, till it starts giving aroma.2 Dry Red Chilli, 1 tbsp Coriander Seeds, 1 tsp Cumin Seeds
- Add ajwain seeds and roast for few seconds. Do not roast much as the spices may get burnt and will not taste good.¼ tsp Ajwain /Caraway Seeds
- Cool the roasted spices completely.
- Add and mix dry ginger powder(sonth), dry mango powder/amchur, anardana/dry pomegranate seeds and coarsely grind or crush and mix in a mortar pestle.1 tsp Dry Mango Powder(Amchur Powder), 1/2 tsp Dry Ginger Powder/Soonth, 1-2 tsp Dry Pomegranate(Anardana)
For Tamarind Water
- Soak tamarind for 10 mins in ¼ cup lukewarm water.1 Tamarind(small piece), ¼ Cup Warm water
- Rub it nicely and then strain the mixture. This is tamarind water that we have to add in curry.
Make Pindi Chole
- Puree tomato, ginger and green chilli.Ginger pieces(small), 1 Tomato(medium) chopped, 1-2 Green Chillies
- Heat oil/ghee in a kadhai or pan, add red chilli and cumin seeds.1-2 tbsp Desi Ghee(Indian Clarified Butter)/ Oil(any), 1 tsp Cumin Seeds/Jeera
- When seeds crackle, add tomato puree and cook till oil separates or puree gets thick.
- Add Chana Masala(Spice mix) and cook it tomato leaves oil.1 tbsp Chana Masala
- Add tamarind water/imli ka paani
- Now add boiled and drained chickpeas. Mash some chickpeas using ladle, add the chickpeas water as per the consistency required.
- Cook for few more minutes. Serve hot garnish with ginger juliennes and green chilies. Also, add chopped coriander/cilantro.Ginger Juliennes, 1-2 Slit Green Chillies
Video
Notes
How to make Pindi Chole with Canned Chickpeas
To use canned chickpeas, drain the liquid and rinse the chickpeas in water.Make the curry masala. Add whole spices along with cumin seeds in hot oil. Then add tomato puree along with Chana Spice mix, add drained(canned)chickpeas along with pomegranate peel or tea bag. Add water as per the consistency required. Mash some chickpeas using a ladle, cover and cook for 10-15 mins on low flame so that the flavours are absorbed nicely. Keep on stirring in between. The chickpeas will get characteristic color. Discard the pomegranate peel/tea bag when the curry is cooked or before serving.Do try my version of No Onion Garlic Pindi Chole I am sure you are going to love this. Enjoy with Kulcha, Naans or Poori. You can make it for your guests who avoid onion and garlic in their food or make on festivals and special occasions.
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