By Akshara
August 19, 2026
Achieving the signature dark colour and robust flavour profile of classic restaurant style pindi chole is entirely possible in your home kitchen. The secret lies in boiling the chickpeas with whole spices and tea bags, which imparts a deep earthy hue and a subtle tannin richness to the dish. Unlike standard curries, this traditional recipe features a dry and clinging spice mix highlighted by the tartness of dry pomegranate seeds. Served alongside sliced raw onions and hot fried bread, it creates an incredibly satisfying and hearty dining experience.
1 cup white chickpeas, soaked overnight  2 black tea bags  1 black cardamom pod  1 cinnamon stick  2 large onions, finely grated  2 large tomatoes, pureed  1 tablespoon ginger garlic paste  2 tablespoons chole masala powder  1 teaspoon anardana powder (dried pomegranate seeds)  3 tablespoons oil  Salt to taste
Drain the soaked chickpeas and boil them in a pressure cooker with fresh water, salt, tea bags, black cardamom, and the cinnamon stick for six whistles until completely tender, then discard the tea bags.
Heat oil in a heavy bottomed pan and sauté the grated onions and ginger garlic paste until they achieve a deep golden brown colour.
Stir in the tomato puree, chole masala powder, and anardana powder, cooking the mixture until the oil begins to separate from the edges of the pan.
Add the boiled chickpeas along with a small splash of their cooking liquid, simmering gently for ten minutes until the spices coat the chickpeas in a thick and glossy masala.