Recipe for Peshawari Chole
Need a Peshawari Chole Recipe? Here it is.
India is a land of diversities, which is well portrayed in its culture and cuisine. A land where taste changes at every 100 kms. Hence, it has a wide spectrum of food. Here we bring you an authentic Peshawari Chole Recipe from India that’s not only quick but, can be easily made at home. The Peshawari Chole recipe we listed below is most basic of Indian recipes also one of the tastiest! Trying this Peshawari Chole recipe at home is an easy way to get a delicious meal.
Here is the Authentic Peshawari Chole Recipe:
For cooking chickpeas:
1 cup dried white chickpeas/chole/kabuli chana
2.5 cups water for pressure cooking
2 black cardamoms/badi elaichi
1 inch cinnamon/dal chini
2 to 3 cloves/lavang
2 small or 1 medium to large tej patta/indian bay leaf
3 to 4 pieces of dried amla or 1 black tea bag
½ tsp salt or as required
For making the gravy:
70 grams onion or ⅔ cup finely chopped onions, about 1 large onion, finely chopped
100 grams tomatoes or 1 cup finely chopped tomatoes or 3 medium to large tomatoes, finely chopped
1 to 1.5 tsp ginger garlic paste or ½ inch ginger + 4 to 5 garlic crushed to a paste in a mortar-pestle
2 to 3 green chilies, slit
1 tsp pomegranate seeds powder/anardana powder (or 1 tsp amchur powder. crush about ½ tsp dried roasted pomegranate seeds in a mortar-pestle or in a spice grinder. for more tang add 1 tsp more of anardana powder)
½ tsp red chili powder/lal mirch powder
½ tsp cumin powder/jeera powder
1 tsp coriander powder/dhania powder
1 tsp garam masala powder
½ cup stock or water
2 tbsp chopped coriander leaves for garnish
salt as required
To be served with:
1 medium onion, thinly sliced
1 medium lime or lemon, quartered or sliced
Pressure cooking chana:
1. Soak 1 cup dried white chickpeas overnight in water or for 8 to 9 hours. drain and rinse them.
2. In a cooker take the chickpeas, black cardamoms, cinnamon, cloves and tej patta along with dried amla. if you do not have dried amla, then either skip it completely or you can add 1 black tea bag.
3. Add 2.5 cups water. pressure cook the chana for 10 to 12 whistles or till the chana have softened and completely cooked.
1. Powder 1 tsp lightly roasted pomegranate seeds in a small grinder or mortar-pestle to a fine powder.
2. Finely chop the onions and tomatoes. also crush the ginger and garlic to a paste in a mortar-pestle. slit the green chilies and chop the coriander leaves.
Preparing peshawari chole gravy:
1. Heat 2 tbsp oil + 1 tbsp ghee or 3 tbsp oil in a pan.
2. Add 1 to 1.5 tsp ginger garlic paste and 2 to 3 slit green chilies. saute till the raw aroma of ginger-garlic goes away.
3. Then add ⅔ cup chopped onions. stir and saute the onions on a low to medium flame till they turn golden.
4. Then add 1 cup chopped tomatoes
5. Add the spice powders – ½ tsp red chili powder, ½ tsp cumin powder, 1 tsp coriander powder.
6. Mix very well and saute till the tomatoes become mushy and you see fat releasing from the sides of the masala.
7. Now add the cooked chana. reserve the stock. stir very well.
8. Add the pomegranate seeds powder. substitute 1 tsp dry mango powder if you do not have anaradana powder.
9. Add ½ cup stock or water. i made a semi dry version, but you can have more gravy by adding 1 cup water.
10. Season with salt. stir very well and simmer the chana masala till the gravy thickens. mash a few chickpeas which helps in thickening the gravy. about 12 to 14 minutes on a low to medium flame.
11. Lastly add 1 tsp garam masala powder. stir and mix very well.
12. Serve peshawari chole masala hot with some chapatis, naan, pooris or bhatura.