Authentic Amritsari Pindi Chole with Chana Masala, Anardana & Cassia Quills

Key Ingredients

• 2 cups Kabuli Chana (Soaked overnight for 8 hours)
• 1 tea bag or 2 dried amla pieces (for natural dark hue)
• 2-inch Foodphenic Vietnamese Cassia Cinnamon Stick
• 2 tbsp Foodphenic Chana Masala
• 1 tbsp Wild Anardana Powder (Dried Pomegranate)
• 1 tsp Foodphenic Kashmiri Mirch & 1/2 tsp Cumin seeds
• 2 tbsp Desi Ghee & 2 Slit Green Chillies

Culinary Method

1. Boil with Whole Aromatics: Pressure cook soaked chana with salt, 1 tea bag, and whole Vietnamese Cassia for 6 whistles until melt-in-the-mouth tender. Discard tea bag.
2. Dry Spice Coating: In a cast-iron kadai, mash 10% of the boiled chole. Sprinkle Foodphenic Chana Masala, anardana powder, and Kashmiri mirch directly over the warm chole.
3. The Hot Ghee Splash: Heat desi ghee in a pan with cumin seeds, ginger juliennes, and green chillies. Pour smoking ghee directly over the dry spice-dusted chole. It sizzles furiously, toasting the spices instantly without sticking.
4. Simmer to Perfection: Add 1 cup of reserved chana broth and simmer for 15 minutes until thick, dark, and glossy. Serve with fluffy Amritsari Kulchas or Bhaturas!