Peshawari chana masala recipe | Peshawari chole masala recipe with detailed photos and video recipe. A Delicious variation of white chickpeas cooked in Peshawari style. Another variation of Kabuli chana which is tangy and somewhat spicy. Dry pomegranate powder makes the recipe unique and different from Punjabi chole masala.
Peshawari chana masala recipe | Peshawari chole masala recipe with detailed photos and video recipe. if you are a non-vegetarian than this recipe can be prepared by adding minced meat along with chickpeas. This recipe is very famous and I am sharing a vegetarian version of the recipe here.
so, this recipe can be prepared in many ways.I used classic garam masala powder here but you can use chana masala as well.Traditionally,anar dana powder a.k.a dry pomegranate seeds powder is used in this recipe which makes the chana tangy. But pomegranate seeds powder is not so regular ingredient so, I am sharing an alternative way here. What I am doing here is, I am using lemon juice and a bit of sugar to balance the taste.
This recipe is very similar to chana masala but this variation of chana is dry while chana masala is a gravy and can have with rice.I think you can try this recipe without onion as well. I will try to post that version soon.
At last, Here are some of the recipes similar to peshawari chana you may like, punjabi chana masala | rajma masala | Paneer tamatari | Dahi aloo | kadai paneer
recipe card for Peshawari chana masala recipe :
peshawari chana masala recipe
Ingredients
- ¼ cup kabuli chana / white chickpeas
- 2 cups water, to soak chana
- 2 cup water, to boil chana
- 1 nos bay leaf
- 1 inch cinnamon
- 2 nos black cardamom
- 1 tbsp tea leaves, OR 2 tea bags
- 1 tbsp oil
- ¼ tsp cumin
- a pinch of asafoetida
- 1 tbsp ginger chili garlic paste
- 1 medium onion, chopped
- 1 medium tomato, chopped
- 1 tsp garam masala
- ½ tsp turmeric powder
- ½ tsp red chili powder
- ½ tsp coriander powder
- a pinch of asafoetida
- ½ tsp lemon juice
- ¼ tsp sugar
- salt to taste
Instructions
- soak chickpeas overnight.
- transfer the soaked chickpeas to pressure cooker.
- add water.
- add bay leaf,cinnamon and cardamom.
- take a muslin cloth and add tea leaves. seal the cloth and place inside the cooker.
- boil for 5 whistles on medium flame.
- heat oil.
- add cumin. when crackle add asafoetida.
- add ginger chili garlic paste.
- saute.
- add onions and saute.
- add tomatoes.
- add garam masala, turmeric powder,coriander powder and red chili powder.
- add salt to taste.
- cook the mixture until soften.
- add boiled chickpeas.
- add dry mango powder.
- add lemon juice.
- add sugar.
- mix it well.
- cook for 3 mins.
- serve hot.
Video
Notes
- you can always use dry pomegranate seed powder. if using, add 1/2 tsp for this measurement.
how to make Peshawari chana masala recipe | Peshawari chole masala recipe with step by step photos:
- soak chickpeas overnight.
- transfer the soaked chickpeas to pressure cooker.
- add water.
- add chana dal.
- add bay leaf,cinnamon and cardamom.
- take a muslin cloth and add tea leaves. seal the cloth and place inside the cooker.
- boil for 5 whistles on medium flame.
- heat oil.
- add cumin. when crackle add asafoetida.
- add ginger chili garlic paste.
- saute.
- add onions and saute.
- add tomatoes.
- add garam masala, turmeric powder,coriander powder and red chili powder.
- add salt to taste.
- cook the mixture until soften.
- add dry mango powder.
- add lemon juice.
- add boiled chickpeas.
- add sugar.
- mix it well.
- cook for 3 mins.
- serve hot.
recipe notes,
- you can always use dry pomegranate seed powder. if using, add 1/2 tsp for this measurement.
