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PINDI CHOLE

A Punjabi speciality this chole is famous for its mildly sour and spicy flavour. Product Name: Knorr® Easy to Cook Punjabi Chana Masala
  • Cook

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  • Difficulty

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  • serves

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  • 1 cup chickpea
  • 1 tea bag
  • 1 tsp chillli powder
  • 1 tsp coriander powder
  • Salt To Taste
  • 2 to 3 green chilies chopped
  • 2 tbsp Vegetable oil
  • 1 ½ tbsp Knorr Chef’s chana masala
  • ½ Tsp Turmeric powder
  • ½ tbsp. Ginger garlic paste
  • 1 tsp ginger Juliennes
  • 1 tsp cumin seeds
  • 1 tbsp Coriander leaves

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

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Protein (g)

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Carbohydrate incl. fibre (g)

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Carbohydrate excl. fibre (g)

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Sugar (g)

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Fibre (g)

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Fat (g)

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Saturated fat (g)

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Unsaturated fat (g)

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Monounsaturated fat (g)

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Polyunsaturated fat (g)

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Trans fat (g)

0.0g

Cholesterol (mg)

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Sodium (mg)

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Salt (g)

0.00g

Vitamin A (IU)

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Vitamin C (mg)

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Calcium (mg)

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Iron (mg)

0.00mg

Potassium (mg)

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  • 1 Soak chickpeas in water overnight or for about 6 hours. Cook the chickpeas with salt and enough water in a pressure cooker for about 20 minutes or until soft. Drain, reserving 1 cup of cooking liquid.
  • 2 Heat oil in pan and cumin seeds and allow it to splutter. Add onions and sauté until golden, add ginger garlic paste and green chilies. Sauté for 5 minutes
  • 3 Add chopped tomatoes, 1 ½ tbsp. of Knorr Chef’s Chana Masala, coriander powder, turmeric powder and chilli powder and sauté over a low heat until the oil separates.
  • 4 Add cooked chickpeas and reserved water 1 cup (150 ml), salt to taste, Simmer, uncovered until the liquid has been absorbed.
  • 5 Garnish with chopped coriander leaves and julienne ginger.
  • 6 Serve hot and enjoy