Indian Paneer Pindi Chana (Chole) Masala Recipe | ChefDeHome.com (2024)

FAQs

What is the difference between pindi chole and chana masala? ›

Pindi chole originates from Punjab, in a town called Rawalpindi. What distinguishes it from other versions of chole or chana masala is it does not use onion, garlic, or tomato.

Generally speaking, both the terms Chana and chole mean chickpeas. Chana is a Hindi word and Chole is a Punjabi word & both mean the same. But chana masala is any Indian chickpea curry and chole masala is a dish made in Punjabi style with specific spices.

Why It Works. Adding baking soda to the onions helps them break down and caramelize faster. Doctoring up store-bought garam masala with additional spices produces a flavor that's both complex and suited to the dish.

Stir in the chickpeas and 1 cup water (use less or more depending on the thickness you like. Chana masala should be fairly thick and not runny). Once the chana masala comes to a boil cover and let it simmer over medium heat for 10 minutes. Stir a couple of times to ensure there is enough liquid in the pot.

This dish originates from Rawalpindi in Punjab, Pakistan and hence it gets its name 'Pindi Chana' or 'Pindi Chole'. I love this recipe as it is one of the easiest and simplest recipes you can make. You do not need to chop or blend the usual onions and tomatoes.

The best Pindi chole recipe also has all the essential nutrients and is low in fat but rich in protein and fibre. The various health benefits of Pindi chole masala are: Pindi chole masala is helpful for weight management and can also be considered as a healthy diet recipe.

The difference between these two masala spices is that chana masala is way spicier than garam masala. Additionally, it has a more fruity and sweet note because of the powdered dried mangoes added to it. It also has no star anise — something that garam masala has.

Order: Chana Masala

Its main ingredient is chickpeas, aka garbanzo beans. The legume is loaded with folate, iron, fiber, and vitamin B.

Along with chickpeas, the ingredients of chana masala typically include onion, chopped tomatoes, ghee, cumin, turmeric, coriander powder, garlic, chillies, ginger, amchoor or lemon juice, and garam masala.

Your curry can taste bitter if the spices and garlic are burnt or if you've added too much fenugreek to the dish. You see, the secret to cooking a delicious curry recipe is to create a spicy paste and slowly cook it before adding your meat.

Can I use baking powder instead of baking soda for chole? ›

No, you can't use baking powder. Baking powder is part baking soda, and part acid, the two will react with one another and balance each other out, so you won't get the alkaline properties you need.

Baking soda and baking powder are different in their compositions and cannot be interchanged in a recipe. Baking powder is made with baking soda with an acidic base so it reacts more. In fact in cakes which do not use eggs for leavening we make use of both baking soda and baking powder.

Typically, 1 cup of dried chickpeas (chana) per person is enough to make a curry for 4 people. So, 4 cups of dried chickpeas would be sufficient for 4 people. It's nearly 250 to 350 grams is enough for four members.

How much chole should be prepared for 15 to 20 people? It depends if you have side dishes or any other vegetables along. For 15 to 20 people, one kilogram or a bit more should suffice.

If your dish tastes too sour try to add sweetness—think sugar, honey (it's healthy!), cream or even caramelized onions. You can also dilute the dish (same as you would with a dish with too much salt). As a last resort, add a pinch of baking soda to make the dish more alkaline.

Chana refers to plain cooked chickpeas, while chole is a specific North Indian dish made by cooking chickpeas with a blend of spices and a tangy gravy. Are chhole and chickpeas same? Yes, chhole and chickpeas are the same. Chhole is the Hindi word used to refer to chickpeas.

But one major difference between the two is that while Amritsari Chole belongs to its namesake city in Punjab, India; Pindi Chole is believed to have its origin in Rawalpindi, Pakistan. The recipe of Amritsari Chole was one of the most requested recipes since the day I had shared my Garlic Naan recipe.

Kabuli Chana is also known as chole or chhole. The desi varieties of chickpeas are small, angular seeds. Chickpeas is a versatile pulse and it is a good idea to stock some at all times. Use it with salads, chaats, subzis, pulaos, or in any other exciting creation.

While you can make a dal out of any pulse, typically, the word “dal” only shows up in the name of a pulse if it is a split lentil. For example, chana dal = split chickpeas, whereas if I am referring to whole chickpeas, I would say chana or chole.