Peshawari chole recipe with step by step photos – a spicy and tasty white chickpea curry made in Peshawari style. Gluten-free and vegan.
Peshawari chole masala is a popular chickpea curry. in some variations of Peshawari chole, minced meat is added but here I share a vegetarian version. There are quite a number of variations to make this recipe. This is how I make Peshawari chole. The recipe is similar to the way Punjabi Chole recipe is made.
I have used garam masala powder in the recipe, but you can also add chana masala powder, if you have it. Since I have added dry pomegranate seeds powder, it works well if you do not have chana masala powder. If you do not have dry pomegranate seeds, then you can easily add dry mango powder or lemon juice to the dish.
You can make this Peshawari chole with some gravy or semi-dry or just plain dry. I made a semi-dry version with little gravy. However, by adjusting the amount of water you can make a dry or a gravy version.
It also goes well with bhatura, pooris, naan or rotis and even bread. If you make a gravy version, then you can also serve Peshawari chana with steamed rice or jeera rice.
How to make Peshawari chole
1. Soak 1 cup dried white chickpeas/chole/kabuli chana/safed chana overnight in water or for 8 to 9 hours. Drain and rinse them.
2. Below are the spices that we will use for cooking the chickpeas – 2 small tej patta (Indian bay leaf), 2 black cardamoms, 1 inch cinnamon and 2 to 3 cloves. I have also added dried amla to get the brown color in the chole. If you do not have dried amla, then either skip it completely or you can add 1 black tea bag. You can also tie tightly 1 tsp black tea in a small muslin.
3. Take all the spices, amla, chole in a pressure cooker. Add 2.5 cups water and ½ tsp salt.
4. Pressure cook the chickpeas for 10 to 12 whistles or till the chickpeas have softened and completely cooked. You can also add a pinch of baking soda while cooking the chickpeas.
5. Take ½ tsp lightly roasted dry pomegranate seeds in a mortar-pestle.
6. Crush to a fine powder. You can also crush the dry pomegranate seeds in a small spice grinder or a dry grinder. You can also use 1 tsp ready pomegranate powder/anardana powder or 1 tsp amchur powder/dry mango powder instead.
7. Heat 2 tbsp oil + 1 tbsp ghee or 3 tbsp oil in a pan.
8. 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.
9. Then add ⅔ cup chopped onions.
10. Stir and saute the onions on a low to medium flame.
11. Saute the onions till they turn golden.
12. Then add 1 cup chopped tomatoes.
13. Add the spice powders – ½ tsp red chili powder, ½ tsp cumin powder and 1 tsp coriander powder.
14. Mix very well and saute till the tomatoes become mushy and you see fat releasing from the sides of the masala.
15. Now add the cooked chickpeas. Reserve the stock. Discard the amla pieces from the chickpeas before you add the chickpeas to the sauteed onion-tomato masala. You can keep the spices.
16. Stir very well.
17. Add the pomegranate seeds powder. Substitute 1 tsp amchur powder (dry mango powder), if you do not have anaradana powder. You can add lemon juice. But add lemon juice at the last step once the gravy is done.
18. Add ½ cup stock or water. I made a semi dry version, but you can have more gravy by adding 1 cup water.
19. Season with salt.
20. Stir very well and simmer till the gravy thickens. About 12 to 14 minutes. Mash a few chickpeas which helps in thickening the gravy.
21. Lastly add 1 tsp garam masala powder.
22. Stir and mix very well.
23. Garnish with chopped coriander leaves and Serve Peshawari chole hot with some chapatis, naan, poori or bhatura or roomali roti. Also serve some sliced onion and lemon slices as a side accompaniment.
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for cooking chickpeas
- 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
to be served with
- 1 medium onion, thinly sliced
- 1 medium lime or lemon, quartered or sliced
pressure cooking chickpeas
- 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.
making peshawari chole
- 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.
- Dried amla - 1 black tea bag or 1 tsp black tea tied in a muslin.
- Pomegranate seeds - 1 tsp dry pomegranate seeds powder or 1 tsp dry mango powder or 1 tsp lime juice. You can also add as required and add lime juice towards the end.
- Garam masala powder - chana masala powder.
- Red chili powder - cayenne pepper, add as required
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