Pindi Chole is a classic dish from the Punjabi repertoire, which is flavoured with a large assortment of spice powders and other ingredients like ginger, garlic, tomatoes and onions, which lend an irresistible flavour and aroma to it.

While it is common in most parts of the country to flavour chole with garam masala and chole masala, what makes the Pindi Chole really different from the rest is the combination of kabuli chana with chana dal and the procedure of cooking both in water along with whole spices and tea leaves tied in a cloth bag.

This greatly boosts the colour and flavour of the dish, provided you follow the traditional procedure and patiently cook the chole mixture till the water dries out. 

INGREDIENTS-
200gm Chikpea
1tsp Tea
4-5 Bayleaves
2 Piece Cinnamon Stick
4 Cloves
1 Black Cardamom
2 Green Cardamom
1tsp Salt
2 Pinch Baking Soda
400ml Water
1 Medium Onion
2 Inch Ginger Piece
2 Big Tomato
6-7 Garlic cloves
4tbsp Cooking Oil
30gm Paneer
2 Green Chilli
3tbsp Chhole Masala ( 4:44 Chhole Masala Link )
1/4tsp Red Chilli Powder
50-6l Water
2 Pinch salt
2tbsp Cooking Oil
4-5 Garlic Cloves
1 Green Chilli
1/4tsp Cummin Powder
1/4tsp Red Chilli Powder

Chhole masala link-
https://youtu.be/naiJeW0Rk-g

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