🇮🇳 India · Food
Pindi Chole
By eatmundo · August 3, 2026
🇮🇳 INA dark, intense, and spicy chickpea curry originating from Rawalpindi. Unlike other curries, it is semi-dry and relies on tea bags for its signature deep color.
Ingredients
check them off as you prepareHow to Make It
- 1
Soak 500g chickpeas overnight, then boil them in water with 2 tea bags and salt for 40 minutes until tender.
- 2
Remove the tea bags; they infuse the chickpeas with color and a slight astringency.
- 3
Heat 2 tbsp ghee in a heavy pan and sauté chopped onions until golden brown.
- 4
Add grated ginger and minced garlic, sautéing for 2 minutes until the raw smell vanishes.
- 5
Stir in the tomato puree and Chana Masala spice, cooking until the oil separates from the sides of the masala.
- 6
Add the cooked chickpeas, a splash of the cooking liquid, and mix gently, crushing a few chickpeas to thicken the base.
- 7
Simmer on low heat for 10 minutes until the flavors are deeply integrated.
- 8
Finish with a fresh garnish of ginger slivers and serve hot with Bhatura bread.
Frequently Asked Questions
Why use tea bags in the boiling water?+
The tannins in tea bags provide the dark brown color and a subtle earthiness unique to Pindi Chole.
Can I use canned chickpeas?+
Yes, but they won't absorb the tea flavor as well as dried chickpeas that are boiled in it.
What if I don't have Chana Masala powder?+
You can substitute with a blend of coriander, cumin, dry mango powder, and red chili powder.
Is this a dry or gravy dish?+
It is a semi-dry dish, meaning it should be coated in a thick, concentrated masala sauce.
🇮🇳 IN
