The recipe goes professionally
A high protein Lucknowi recipe with kabuli chana (white chickpeas), onion - finely chopped, tomatoes - finely chopped. Ready in 50 min, serves 3.
Curated byKavya Sharma🇮🇳
Instructions
23 steps- 1
To begin making the Peshawari Chole Recipe; first wash and soak chickpeas in water for overnight or at least 6 to 8 hours
- 2
Next day, drain the water from the soaked chickpeas in a colander and transfer to Pressure Cooker
- 3
Add 3 Cups of water in Pressure Cooker with cardamom, cinnamon, salt and stir once
salt - as per tastecardamom (elaichi) pods/seeds(2)inch cinnamon stick (dalchini)(1) - 4
Arrange tea bags over the chickpeas and cover the cooker with its weight on
tea bags(2) - 5
Allow the chole to pressure cook for about 4 to 5 whistles
- 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
- 7
Turn off heat after 15 minutes and allow the pressure to release naturally
- 8
While chickpeas are in Pressure cooker, we will prepare the masala for the Peshawari Chole
garam masala powder(1 teaspoon) - 9
Heat a tablespoon of oil in a saucepan over medium heat
- 10
Add the chopped onions and saute till they turn light brown in color
onion - finely chopped(1)tomatoes - finely chopped(2)green chilli - finely chopped(1) - 11
Once onion turn brown add chopped tomato, green chili, ginger, garlic and saute for 5 minutes
onion - finely chopped(1)tomatoes - finely chopped(2)green chilli - finely chopped(1)inch ginger - grated(1)cloves garlic - grated(2) - 12
Add the chili powder, coriander powder, pomegranate powder and garam masala
-/2 anardana powder (pomegranate seed powder)(1 teaspoon)coriander powder (dhania)(1 teaspoon)red chilli powder(1 teaspoon)garam masala powder(1 teaspoon) - 13
Stir and fry the masala till tomatoes turn soft and masala leaves oil
tomatoes - finely chopped(2)garam masala powder(1 teaspoon) - 14
Once steam is released open the lid of the pressure cooker
- 15
Discard the tea bags
tea bags(2) - 16
Reserve 1 Cup of boiled chickpea water
- 17
Add the chickpeas along with whole spices from the cooker to the masala
garam masala powder(1 teaspoon) - 18
Stir well and season with some more salt if required and add a small quantity of reserved water to the chickpeas
salt - as per tastesunflower oil - as required - 19
Cover the pan with the lid and let chickpeas simmer in the masala for 10 - 15 minutes over medium heat
garam masala powder(1 teaspoon) - 20
Open the lid and turn off the heat
- 21
Transfer Peshawari Chole to serving bowl drizzle lemon juice just before serving and garnish with some chopped coriander
onion - finely chopped(1)tomatoes - finely chopped(2)green chilli - finely chopped(1)coriander powder (dhania)(1 teaspoon)lemon juice(1/2 tablespoon) - 22
Serve the Peshawari Chole along with hot Bhatura or Naan, it makes an ideal Sunday lunch for the whole family
- 23
You can also top Samosa or Aloo Tikkis with the tasty Peshawari Chole and relish it as a tea time snack
Rate this recipe
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The recipe goes professionally
A high protein Lucknowi recipe with kabuli chana (white chickpeas), onion - finely chopped, tomatoes - finely chopped. Ready in 50 min, serves 3.
Curated byKavya Sharma🇮🇳
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Directions
23 steps- 1
To begin making the Peshawari Chole Recipe; first wash and soak chickpeas in water for overnight or at least 6 to 8 hours
- 2
Next day, drain the water from the soaked chickpeas in a colander and transfer to Pressure Cooker
- 3
Add 3 Cups of water in Pressure Cooker with cardamom, cinnamon, salt and stir once
salt - as per tastecardamom (elaichi) pods/seeds(2)inch cinnamon stick (dalchini)(1) - 4
Arrange tea bags over the chickpeas and cover the cooker with its weight on
tea bags(2) - 5
Allow the chole to pressure cook for about 4 to 5 whistles
- 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
- 7
Turn off heat after 15 minutes and allow the pressure to release naturally
- 8
While chickpeas are in Pressure cooker, we will prepare the masala for the Peshawari Chole
garam masala powder(1 teaspoon) - 9
Heat a tablespoon of oil in a saucepan over medium heat
- 10
Add the chopped onions and saute till they turn light brown in color
onion - finely chopped(1)tomatoes - finely chopped(2)green chilli - finely chopped(1) - 11
Once onion turn brown add chopped tomato, green chili, ginger, garlic and saute for 5 minutes
onion - finely chopped(1)tomatoes - finely chopped(2)green chilli - finely chopped(1)inch ginger - grated(1)cloves garlic - grated(2) - 12
Add the chili powder, coriander powder, pomegranate powder and garam masala
-/2 anardana powder (pomegranate seed powder)(1 teaspoon)coriander powder (dhania)(1 teaspoon)red chilli powder(1 teaspoon)garam masala powder(1 teaspoon) - 13
Stir and fry the masala till tomatoes turn soft and masala leaves oil
tomatoes - finely chopped(2)garam masala powder(1 teaspoon) - 14
Once steam is released open the lid of the pressure cooker
- 15
Discard the tea bags
tea bags(2) - 16
Reserve 1 Cup of boiled chickpea water
- 17
Add the chickpeas along with whole spices from the cooker to the masala
garam masala powder(1 teaspoon) - 18
Stir well and season with some more salt if required and add a small quantity of reserved water to the chickpeas
salt - as per tastesunflower oil - as required - 19
Cover the pan with the lid and let chickpeas simmer in the masala for 10 - 15 minutes over medium heat
garam masala powder(1 teaspoon) - 20
Open the lid and turn off the heat
- 21
Transfer Peshawari Chole to serving bowl drizzle lemon juice just before serving and garnish with some chopped coriander
onion - finely chopped(1)tomatoes - finely chopped(2)green chilli - finely chopped(1)coriander powder (dhania)(1 teaspoon)lemon juice(1/2 tablespoon) - 22
Serve the Peshawari Chole along with hot Bhatura or Naan, it makes an ideal Sunday lunch for the whole family
- 23
You can also top Samosa or Aloo Tikkis with the tasty Peshawari Chole and relish it as a tea time snack
Rate this recipe
