Peshawari Chole Recipe

Name: Peshawari Chole Recipe
Prep time: 50 min
Cuisine: Lucknowi
Ingredients: 1 cup Kabuli Chana (White Chickpeas); 1 Onion; finely chopped; 2 Tomatoes; finely chopped; 1 Green Chilli; finely chopped; 1 inch Ginger; grated; 2 cloves Garlic; grated; Salt; as per taste; 2 Tea bags; 2 Cardamom (Elaichi) Pods/Seeds; 1 inch Cinnamon Stick (Dalchini); 1-1/2 teaspoon Anardana Powder (Pomegranate Seed Powder); 1 teaspoon Coriander Powder (Dhania); 1 teaspoon Red Chilli powder; 1 teaspoon Garam masala powder; 1/2 tablespoon Lemon juice; Oil; as required

By Admin

Prep Time Total in 50 M

Course Dinner

Cuisine Lucknowi

Diet High Protein Vegetarian

Peshawari Chole is just one of the many delicious dishes from the Punjab, and as the name suggests, has a hint of Peshawari style of cooking. Spicy and flavorsome, this dish requires some prior planning as the chickpeas need to be soaked in water for at least 6 hours. Serve the Peshawari Chole along with hot Bhatura or Naan, it makes an ideal Sunday lunch for the whole family. You can also top Samosa or Aloo Tikkis with the tasty Peshawari Chole and relish it as a tea time snack.

Ingredients

1 cup Kabuli Chana (White Chickpeas)
1 Onion
finely chopped
2 Tomatoes
finely chopped
1 Green Chilli
finely chopped
1 inch Ginger
grated
2 cloves Garlic
grated
Salt
as per taste
2 Tea bags
2 Cardamom (Elaichi) Pods/Seeds
1 inch Cinnamon Stick (Dalchini)
1-1/2 teaspoon Anardana Powder (Pomegranate Seed Powder)
1 teaspoon Coriander Powder (Dhania)
1 teaspoon Red Chilli powder
1 teaspoon Garam masala powder
1/2 tablespoon Lemon juice
Oil
as required

Instructions

Step 1

To begin making the Peshawari Chole Recipe; first wash and soak chickpeas in water for overnight or at least 6 to 8 hours

Step 2

Next day, drain the water from the soaked chickpeas in a colander and transfer to Pressure Cooker

Step 3

Add 3 Cups of water in Pressure Cooker with cardamom, cinnamon, salt and stir once

Step 4

Arrange tea bags over the chickpeas and cover the cooker with its weight on

Step 5

Allow the chole to pressure cook for about 4 to 5 whistles

Step 6

After about 4 to 5 whistles, turn the heat to low and simmer the chole for another 15 minutes or until the chole are completely cooked

Step 7

Turn off heat after 15 minutes and allow the pressure to release naturally

Step 8

While chickpeas are in Pressure cooker, we will prepare the masala for the Peshawari Chole

Step 9

Heat a tablespoon of oil in a saucepan over medium heat

Step 10

Add the chopped onions and saute till they turn light brown in color

Step 11

Once onion turn brown add chopped tomato, green chili, ginger, garlic and saute for 5 minutes

Step 12

Add the chili powder, coriander powder, pomegranate powder and garam masala

Step 13

Stir and fry the masala till tomatoes turn soft and masala leaves oil

Step 14

Once steam is released open the lid of the pressure cooker

Step 15

Discard the tea bags

Step 16

Reserve 1 Cup of boiled chickpea water

Step 17

Add the chickpeas along with whole spices from the cooker to the masala

Step 18

Stir well and season with some more salt if required and add a small quantity of reserved water to the chickpeas

Step 19

Cover the pan with the lid and let chickpeas simmer in the masala for 10 - 15 minutes over medium heat

Step 20

Open the lid and turn off the heat

Step 21

Transfer Peshawari Chole to serving bowl drizzle lemon juice just before serving and garnish with some chopped coriander

Step 22

Serve the Peshawari Chole along with hot Bhatura or Naan, it makes an ideal Sunday lunch for the whole family

Step 23

You can also top Samosa or Aloo Tikkis with the tasty Peshawari Chole and relish it as a tea time snack