Learn how to make Spicy chickpea curry Peshawar style popularly called Peshawari Chole, View the video here: Peshawari Chole
Ingredients:
• Kabuli chana 1 cup
• Chana Dal 1 tbsp
• Cardamom 2 big
• Cinnamon(1″ stick) 25 mm
• Teabag 1
• Oil 4 tbsp
• Onions(chopped) 1 cup
• Pomegranate seeds 1 1/2 tsp
• Tomatoes(chopped) 1 cup
• Ginger(chopped) 1 tbsp
• Green Chillies(chopped) 2 tsp
• Coriander Powder 1 tsp
• Chilli Powder 1/2 tsp
• Garam Masala 1/2 tsp
• Chole Masala 1 tsp
• Salt to taste
Method:
• Clean, wash and soak the kabuli chana and chana dal in enough water overnight or for 6-8 hours.
• Drain, wash, add 2 cups of water, big cardamom, cinnamon & teabags & pressure cook for 1 whistle.
• Reduce the flame and cook for 20 minutes.
• Allow the steam to escape before opening the lid.
• Strain and reserve the liquid but discard the tea bag.
• Keep the kabuli chana liquid aside separately.
• Heat the oil in a kadhai, add the onions and saute till they turn translucent, while stirring continuously.
• Add the pomegranate seed powder and cook, till the onions turn dark brown while stirring continuously.
• Add the tomatoes, ginger and green chillies and cook on a medium flame for 3-4 minutes.
• Add the coriander powder, chilli powder and garam masala and saute till the tomatoes are cooked and mixture leaves oil.
• Add the cooked kabuli chana, chole masala, the reserved liquid and a little salt if required and mix gently.
• Cook for 15-20 minutes on a slow flame till some of the liquid dries up.
• Serve hot with puris.
Recipe taken from Khana Pakana
Picture taken from awesomecuisine