peshawari chole

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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 recipe

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.

chole for Peshawari chole recipe

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.

spices for Peshawari chole recipe

3. Take all the spices, amla, chole in a pressure cooker. Add 2.5 cups water and ½ tsp salt.

cooking chole for Peshawari chole recipe

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.

cooked chole for Peshawari chole recipe

5. Take ½ tsp lightly roasted dry pomegranate seeds in a mortar-pestle.

pomegranate seeds for Peshawari chole recipe

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.

pomegranate powder for Peshawari chole recipe

7. Heat 2 tbsp oil + 1 tbsp ghee or 3 tbsp oil in a pan.

ghee for Peshawari chole recipe

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.

ginger for Peshawari chole recipe

9. Then add ⅔ cup chopped onions.

onions for Peshawari chole recipe

10. Stir and saute the onions on a low to medium flame.

onions for Peshawari chole recipe

11. Saute the onions till they turn golden.

sauteing onions for Peshawari chole recipe

12. Then add 1 cup chopped tomatoes.

tomatoes for Peshawari chole recipe

13. Add the spice powders – ½ tsp red chili powder, ½ tsp cumin powder and 1 tsp coriander powder.

spices for Peshawari chole recipe

14. Mix very well and saute till the tomatoes become mushy and you see fat releasing from the sides of the masala.

making Peshawari chole 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.

chole for Peshawari chole recipe

16. Stir very well.

stir Peshawari chole masala

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.

pomegranate powder for Peshawari chole recipe

18. Add ½ cup stock or water. I made a semi dry version, but you can have more gravy by adding 1 cup water.

water for Peshawari chole recipe

19. Season with salt.

salt for Peshawari chole recipe

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.

making Peshawari chole recipe

21. Lastly add 1 tsp garam masala powder.

garam masala for Peshawari chole recipe

22. Stir and mix very well.

stir Peshawari chole

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.

Peshawari chole, Peshawari chole recipe
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peshawari chole recipe, peshawari chole masala recipe

Peshawari Chole

4.67 from 6 votes
Spicy and tasty curry made with white chickpeas in Peshawari style.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins

Cuisine Punjabi, World
Course: Main Course

Servings 3 to 4
Units

Ingredients

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

for gravy

  • 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

Instructions

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.

prepping

  • 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.

Notes

Substitutions you can make:
  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 can also add as required and add lime juice towards the end.
  3. Garam masala powder - chana masala powder.
  4. Red chili powder - cayenne pepper, add as required

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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30 Comments

  1. Hello ma’am,
    May I skip the garam masala? Will it make the chole smell too strong? Do you have any substitute for garam masala?5 stars

    1. Labiba, you can skip adding it. there is no substitute. however some flavor will be missing.

  2. Hi Dassana. I have tried this recipe several times and it has never failed! Everyone who has tasted it, has loved it. Thanks a lot.5 stars

  3. Thanks for the great recipes. How well do the recipes scale? e.g: If I wanted to use 6 cups of chickpeas for Peshawari Chole, can everything else in the recipe simply be multiplied by 6?5 stars

    1. Welcome Hari. You will have to use method of approximation (andaaz). Go by taste and balance.

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