Shadi Wale Chole Halwai Jaise | Amritsari Pindi Chole Recipe | Chef Kunal Kapur | Punjabi Recipes

Chef Kunal Kapur Paneer & Dairy 40 Mins 4 Servings 3.3M views Nov 22, 2020

Amritsari Pindi chole is a full-flavoured preparation of chickpeas (chole). Pindi chole is spicy and tangy, with flavours of garlic, whole spices, pomegranate seeds. Amritsari Chole is an authentic Punjabi-style chickpea curry that would surely bring a flavour to Amritsar streets. #pindicholey #cholyerecipe #shadiwalechole

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

FOR BOILING CHOLE

2cups Kabuli chana (small size)
6cups Water
3-4 slices Amla (dried)
1½ tbsp Tea Leaves
to taste Salt
1½ tsp Baking Soda

FOR CHOLE MASALA

3-4nos Dry red chillies
1-2nos Bayleaf
6tbsp Coriander seeds
3tbsp Cumin
10-12nos Peppercorn
7-8nos Cloves
7-8nos Cardamom
a small piece of Mace
3nos Cinnamon (1inch)
¼ no Nutmeg
3nos Black cardamom
2tsp Ajwain
2tbsp Kasoori methi (dried)
4tbsp Anardana Powder
2½ tbsp Amchur powder

FOR WET MASALA

½ cup Oil
½ tsp Heeng (asafoetida)
2tsp Garlic chopped
1tbsp Ginger chopped
2nos green chilli Slit
½ cup Onion chopped
½ tsp Turmeric
¾ tsp Kashmiri chilli powder
3tbsp Chole Masala
a dash Water
¾ cup Tomatoes (freshly pureed)
to taste Black salt
to taste Salt
2tbsp Tamarind Water

FOR TEMPERING

1tbsp Desi Ghee
1tsp Kashmiri chilli powder

FOR GARNISH

Boiled Potato diced
Paneer Cubes
Pickled Chilli
Onion Rings
HUMMUS USING LEFTOVER PINDI CHOLE-
1cup Leftover Pindi Chole
2tbsp Onion chopped
2tbsp Tomato chopped
½ no Green chilli chopped
2nos Lemon Wedges
Handful Coriander chopped
Few Pita Bread

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

Always soak fresh paneer cubes in warm, lightly salted water for 10 minutes before cooking. If pan-frying paneer, do so for no more than 60–90 seconds per side on medium-high heat to preserve its velvety, melt-in-the-mouth texture and prevent rubberiness.

Recipe FAQs & Expert Advice

How long can I store leftover Shadi Wale Chole Halwai Jaise?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Substitute paneer with extra-firm pressed tofu or roasted plant-based paneer alternatives. Replace dairy butter/ghee with mustard oil, coconut oil, or refined groundnut oil.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.