Pindi Choley is a no onion no garlic curry, which is not only easy to cook but absolutely delicious too. This is quite different from the regular Chole Masala curry, both in terms of taste as well as the method of preparation.

It is many years back that my dear neighbour whom I refer to as ‘Aunty’ shared this dish with us, which she had cooked after watching a TV show. On my enquiring, she then shared a brief summary of the recipe. And after experimenting a bit on the measurements of the ingredients, I got it right!

For some more such delicious dishes, do take a look at the following recipes too….

  1. Paalak Paneer
  2. Rajma Chaawal
  3. Chole Masala
  4. Paneer Makhani
  5. Veg Kofta Curry
  6. Kadhai Paneer
  7. Paneer Chatpata

Here’s the recipe for the delicious Pindi Chole….

Prep Time : 15 min

Cooking Time : 15 min

Serves : 5

Cup Used : 200 ml


  • 1 cup Chickpeas (Kabuli Chanaa)
  • 1/8 cup Split Skinless Chickpeas (Chanaa Daal)
  • 1/4 tsp Turmeric Powder
  • 1/2 tsp Red Chilli Powder
  • 1 tbs Corriander Seeds Powder
  • 1/2 tbs Cumin Powder
  • 1 tsp Dry Raw Mango Powder (Aamchur)
  • 1 tbs Choley Masala Powder (Everest Brand)

Whole Spices For Placing In The Tea Diffuser/Muslin Cloth :

  • 1 tsp Tea Leaves/Powder
  • 2 Cloves
  • 3 Cinnamon Sticks (1/2″ each)
  • 2 Black Cardamoms

For The Tempering :

  • 2 tbs Oil
  • 1 tsp Cumin Seeds
  • 1 pinch Caraway Seeds (Ajwain/Owaa)
  • 1/2 tbs Ginger Green Chillies Paste ((2-3 Spicy Green Chillies + 1″ knob of Ginger)


  1. To make Pindi Choley, rinse well and soak about 1 cup of Chickpeas and 1/8 cup of Split Skinless Chickpeas separately in sufficient water overnight.
  2. Next morning drain the chickpeas and transfer to a pressure pan. Add water to it upto about an inch above it’s level.
  3. Next drain the split skinless chickpeas and place them in a small container which can fit in the pressure pan.
  4. Add water upto about just 1/2 a centimetere above it’s level and place it in the pressure pan so that we can cook it separately.
  5. Place the whole spices and tea leaves in the diffuser or tie them in a muslin cloth into a small bundle and place it into the pressure pan in the chickpeas.
  6. Cook on a high flame for 3 whistles and on low heat for about 7-8 minutes.
  7. Open the lid of the pressure pan only when the pressure releases naturally.
  8. Extract the container with the split skinless chickpeas and mash them well with the back of a spoon.
  9. Mix together the turmeric, red chilli, cumin and corriander seed powders together and set aside.
  10. Heat a pan and add oil to it. When it heats up, add the cumin seeds and caraway seeds.
  11. Add to it the mixed spice powders and stir. Add about 2 tbs of the cooked chickpeas water and stir for about half a minute.
  12. Add the mashed split skinless chickpeas and mix well.
  13. Next, add in the cooked chickpeas along with all the water and stir.
  14. Add the dry mango powder, the choley masala and salt to taste and bring it to a boil keeping the consistency of the gravy slightly thick.
  15. Swtich off the flame and set aside for a while to allow all the flavours to seep well into the gravy.
  16. Serve this delicious Pindi Choley with some Garlic Butter Naan or Jeera Rice and a salad by the side.

Author: tastyrecipesfrompooja

An artist by nature, I love painting, travelling to different places and photographing nature, gardening, crochet, reading, etc. It's my nature to give my best to anything and everything I do. From a person who could cook very few dishes..... I have converted myself to a person who now can cook varied dishes! I like perfection in all my work. Reading a lot of recipes, watching different famous chefs' cooking shows on television and observing their methods, techniques and tips very closely and studiously what has made me a very good cook today. Though there are numerous recipes I haven't tried my hand at..... there are many other in which I have gained exerpertise only by trial and error! I still watch all interesting cookery shows on TV to gain more knowledge on cooking techniques of other cultures from here and abroad!! Nowadays, I have started adding healthy twists to my dishes as and when I can without compromising on their original taste. Started this blog to share a few recipes of mine with all other cooking enthusiasts! Happy cooking to all! 😃


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