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
19g
Carbs
101g
Calories
750kcal
Fat
32g
Ingredients
Red Onion, Chickpeas, Basmati Rice, Canned Tomato, Canola Oil, Carrots, Daikon Radish, Mustard Oil, Tea, Cumin, Garlic, Cilantro, Cinnamon Stick, Kosher Salt, White Vinegar, Clove, Ginger, Coriander Seeds, Fenugreek, Black Pepper, Spice, Cardamom, Green, Whole, Chile de Arbol, Amchur Powder, Sugar, Mace, Cardamom Pod, Pomegranate Seeds, Deggi Mirch Powder, Carom Seeds , Turmeric, Nigella Seeds, Kashmiri Chili Powder, Thai Green Peppers, Coriander, Asafoetida, Bay Leaf, Fenugreek Seeds, Mustard Seeds, Fennel Seed, Mustard Seed
Contains wheat.
Reviews
4.4
Based on 38 reviews
Muskan · 03/02/26
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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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