Peshawari Chole masala is a popular chickpea curry. in some variations of Peshawari chole, minced mutton is added but here we share a vegetarian version. There are quite several variations to make this recipe.
For Cooking Chickpea
- 1 cup dried white chickpeas (chole or kabuli chana or safed chana)
- 2.5 cups water for pressure cooking
- 2 black cardamoms
- 1 inch cinnamon
- 2 to 3 cloves
- 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 teaspoon salt or as required
- 70 grams onions or 2/3 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 teaspoon 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 teaspoon anardana powder (pomegranate seeds powder) or 1 teaspoon amchur powder (dry mango powder). crush about ½ teaspoon dried roasted pomegranate seeds in a mortar-pestle or in a spice grinder. for more tang add 1 teaspoon more of anardana powder
- ½ teaspoon red chili powder
- ½ teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- ½ cup stock or water
- 2 tablespoon chopped coriander leaves for garnish
- salt as required
How To Prepare Peshawari Chole
- Soak 1 cup dried white chickpeas overnight in water or for 8 to 9 hours. Drain and rinse them.
- 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.
- Add 2.5 cups of water. Pressure cook the chickpeas for 10 to 12 whistles or till the chickpeas have softened and completely cooked.
- Powder 1 tsp lightly roasted pomegranate seeds in a small grinder or mortar-pestle to a fine powder.
- 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.
- Heat 2 tbsp oil + 1 tbsp ghee or 3 tbsp oil in a pan.
- 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.
- Then add 2/3 cup chopped onions. Stir and saute the onions on a low to medium flame till they turn golden.
- Then add 1 cup chopped tomatoes
- Add the spice powders – 1/2 tsp red chili powder, 1/2 tsp cumin powder, 1 tsp coriander powder.
- Mix very well and saute till the tomatoes become mushy and you see fat releasing from the sides of the masala.
- Now add the cooked chickpeas. Reserve the stock. Stir very well.
- Add the pomengranate seeds powder. Substitute 1 tsp dry mango powder if you do not have anaradana powder.
- Add 1/2 cup stock or water. I made a semi dry version, but you can have more gravy by adding 1 cup water.
- Season with salt. Stir very well and simmer till the gravy thickens.
- Mash a few chickpeas which helps in thickening the gravy.
- Simmer the gravy for about 12 to 14 minutes on a low to medium flame.
- Lastly add 1 tsp garam masala powder. Stir and mix very well.
- Serve peshawari chole hot with some chapatis, naan, pooris or bhatura.
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