10/10/15 7:35 AMpeshawari chole recipe, how to make peshawari chole recipe

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RECIPE TYPE: main CUISINE: asian, punjabiPREP TIME: 20 mins COOK TIME: 25 mins TOTAL TIME: 45 minsSERVES: 3-4

peshawari chole recipe

AUTHOR: dassana

peshawari chole recipe - spicy chana made peshawari style.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

for cooking chickpeas:1 cup dried white chickpeas/chole/kabuli chana2.5 cups water for pressure cooking2 black cardamoms/badi elaichi1 inch cinnamon/dal chini2 to 3 cloves/lavang2 small or 1 medium to large tej patta/indian bay leaf3 to 4 pieces of dried amla or 1 black tea bag½ tsp salt or as required

for making the gravy:70 grams onion or ⅔ cup finely chopped onions, about 1 large onion, finely chopped100 grams tomatoes or 1 cup finely chopped tomatoes or 3 medium to large tomatoes, finely chopped1 to 1.5 tsp ginger garlic paste or ½ inch ginger + 4 to 5 garlic crushed to a paste in a mortar-pestle2 to 3 green chilies, slit1 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 powder½ tsp red chili powder/lal mirch powder½ tsp cumin powder/jeera powder1 tsp coriander powder/dhania powder1 tsp garam masala powder½ cup stock or water2 tbsp chopped coriander leaves for garnishsalt as required

to be served with:1 medium onion, thinly sliced1 medium lime or lemon, quartered or sliced

INSTRUCTIONS

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.prepping:

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.

10/10/15 7:35 AMpeshawari chole recipe, how to make peshawari chole recipe

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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 goesaway.

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 tomatoes5. 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 pomengranate 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 whichhelps 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.

NOTES

substitutions:1) dried amla - 1 black tea bag or 1 tsp black tea tied in a muslin.2) pomegranate seeds - 1 tsp dry pomegranate seeds powder or 1 tsp dry mango powder or 1 tsp lime juice. you canalso add as required and add lime juice towards the end.3) garam masala powder - chana masala powder4) red chili powder - cayenne pepper, add as required

Recipe by Veg Recipes of India at http://www.vegrecipesofindia.com/peshawari-chole-recipe/