Punjabi-Style Chickpea Curry
This Punjabi-style dish, known as Amritsari Pindi Chole, is a tangy variation of chana masala. Its dusky color and rich flavor come from simmering chickpeas with black tea leaves. Spiced with cardamom, cumin, cloves, and dried pomegranate, this aromatic and complex dish is served with cumin-scented basmati rice and housemade Indian pickles—daikon, carrot, ginger, and garlic steeped in mustard oil.
Nutritional facts
Protein
20g
Carbs
102g
Calories
760kcal
Fat
32g
Ingredients
Tea, Amchur Powder, Asafoetida, Mace, Mustard Oil, Kashmiri Chili Powder, Carom Seeds , Cardamom Pod, Deggi Mirch Powder, Chickpeas, Bay Leaf, Coriander Seeds, Turmeric, Nigella Seeds, Mustard Seed, Carrots, Fenugreek, Red Onion, Cumin, Coriander, Cinnamon Stick, Cilantro, Garlic, Fennel Seed, Mustard Seeds, Sugar, Basmati Rice, Kosher Salt, Chile de Arbol, Tomato Sauce, Daikon Radish, White Vinegar, Thai Green Peppers, Black Pepper, Ginger, Clove, Canola Oil, Fenugreek Seeds, Pomegranate Seeds, Spice, Cardamom, Green, Whole
Contains wheat.
Reviews
4.5
Based on 35 reviews
Kelly · 02/13/26
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About Gaurav Raj
Born and raised in Odisha, India, Chef Gaurav Raj's culinary journey began in the heart of his family kitchen. From a young age, he found inspiration in the vibrant flavors and rich traditions of Indian cuisine. After completing his formal education at IHM, Pusa, New Delhi, Chef Raj honed his skills through training at the prestigious Marriott group of Hotels in Pune.
Venturing abroad, Chef Raj made his mark in the culinary scene of San Francisco, where he worked alongside renowned chefs such as Manish Tyagi and Pujan Sarkar at acclaimed modern Indian restaurants like August 1 Five and Rooh. His time in the Bay Area exposed him to innovative techniques and diverse culinary influences, shaping his approach to cooking.
Driven by his passion for exploring new culinary horizons, Chef Raj eventually found his way to the Pacific Northwest. Here, as the Executive Chef of Rasai, he brings his unique vision to life, blending traditional Indian flavors with global culinary techniques. At Rasai, which means entrance, opening, and passage, Chef Raj crafts elevated yet approachable Indian cuisine, inviting diners on a flavorful journey that celebrates the essence of Indian culinary heritage.
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