Peshawari Style Chana Masala

Chole has a variety of names and styles in which they are cooked. This Peshawari Chana is boiled with tea bags for an extra flavour and cooked with spices making it even more delicious. Actual recipe uses kabuli chana (chickpeas). I have used red chana in this recipe.

Step by step method :

Soak chana overnight in water or for 8 to 9 hours. Drain and rinse them.

In a cooker take the chana, cardamoms, cinnamon, cloves and bay leaf.

Add enough water. Pressure cook the chana for 10 to 12 whistles or till the chana have softened and completely cooked.

Then add chopped onions. Stir and sauté the onions till they turn golden brown. 

Add the tomatoes and spice powders except amchur powder and garam masala powder. Mix well and sauté till the tomatoes become mushy and you see oil oozing out.

Add the cooked chana. Reserve the stock. Add amchur powder. Mix well.

Add the stock. (for semi dry gravy, u can add ½ cup of stock and if u want more gravy u can add upto 2 cups of the stock or water)

Now add salt. Mix well and simmer till the gravy thickens. U can mash few chickpeas which helps to thicken the gravy. Simmer for about 10 - 12 minutes on a low to medium flame.

At last add 1 tsp garam masala powder. Mix well.

Squeeze lemon juice, mix well and serve hot with some chapatis, naan, pooris or steam rice.

Recipe Card :

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Peshawari Chana Masala

Yield: 3-4 servings

Author: Namitha Shenoy

Prep time: 8 hourCook time: 30 MTotal time: 8 H & 30 M

Red chana cooked in medley of spices

Ingredients:

For Cooking Chana :

• Red Chana – 1 cup
• Cinnamon – 1 inch
• Cloves – 2 or 3
• Bay leaf – 1
• Cardamom – 2
• Salt – ½ tsp

For the gravy :

• Onion (finely chopped) – 1 large
• Tomatoes (finely chopped) – 1 cup
• Ginger- Garlic paste – 1 ½ tsp
• Green chilies (slit) - 2
• Chole masala – 1 Tbsp
• Red chili powder – 1 tsp
• Cumin powder – 1 tsp
• Coriander powder – 1 tsp
• Garam masala powder – 1 tsp
• Dry mango powder (amchur powder) – 1 tsp
• Oil or Ghee – 2 tbsp
• Lemon juice – 1 tsp
• Coriander leaves for garnish
• Salt to taste

Instructions:

Pressure cooking chana:

1. Soak chana overnight in water or for 8 to 9 hours. Drain and rinse them.
2. In a cooker take the chana, cardamoms, cinnamon, cloves and bay leaf.
3. Add enough water. Pressure cook the chana for 10 to 12 whistles or till the chana have softened and completely cooked.

For the gravy :

1. Heat oil or ghee in a pan.
2. Add ginger-garlic paste and slit green chilies. Sauté till the raw aroma of ginger-garlic goes away.
3. Then add chopped onions. Stir and sauté the onions till they turn golden brown.
4. Add the tomatoes and spice powders except amchur powder and garam masala powder. Mix well and sauté till the tomatoes become mushy and you see oil oozing out.
5. Add the cooked chana. Reserve the stock. Add amchur powder. Mix well.
6. Add the stock. (for semi dry gravy, u can add ½ cup of stock and if u want more gravy u can add upto 2 cups of the stock or water)
7. Now add salt. Mix well and simmer till the gravy thickens. U can mash few chickpeas which helps to thicken the gravy. Simmer for about 10 - 12 minutes on a low to medium flame.
8. At last add 1 tsp garam masala powder. Mix well.
9. Squeeze lemon juice, mix well and serve hot with some chapatis, naan, pooris or steam rice.

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