Peshawari recipes are known for its mindful use of spices and their dishes are mild and not so spicy so that the original taste of the spices and food is not lost while cooking. Their cuisines have a plethora of meat dishes that include beef, lamb, chicken, and fish. Their dishes were mainly made in a kadhai and were know to retain the real taste of the dish.
Peshawar was the part of India before partition and now it is on the other side of Indian border. However, Peshawar has always been known for its delicacies and robust use of flavorful spices in their dishes and their style of cooking either or char grill or a kadhai.
Before the partition of India-Pakistan, Punjab covered a good area which is now divided by the border. It is no surprise that these region’s cuisines are very much similar to one another and the only difference you will see is, the locally available spices in their style of cooking that particular dish. After partition few dishes are now known by the regions name too. Just like Chole, Amritsari Chole is from Amritsar, Pindi Chole is from Rawalpindi, Peshawari Chole is from Peshawar etc, their style and method of cooking is the same.
I have used garam masala for garnishing, though it’s absolutely optional to use. You can replace garam masala with chana masala/chole masala. Garnish the Peshawari Chole with coriander leaves before serving. Peshawari Chole, just like Punjabi Chole, goes well with Bhatura or Naan.
This Peshawari Chole recipe is quite similar to the Punjabi Chole recipe. Do try the Punjabi Chole recipe.
For Boiling Chole
- 1 Cup dried chickpeas
- 1 Bay Leaf
- 1 Cinnamon stick
- 2 Black cardamoms
- ¼ Tsp amla powder
- 1 Tsp salt
For Chole Gravy
- 1 ¼ Cup onion, finely chopped
- 1 Cup tomato, chopped
- 1 Tbsp ginger-garlic paste
- 2-3 Green Chilies, chopped
- 1 Bay leaf
- ½ Tsp cumin seeds
- 1 ½ Tsp roasted anardana (pomegranate seeds)
- 1 tsp coriander powder
- 1 Tsp red chili powder
- ¼ Tsp turmeric powder
- Required salt
Learn Step By Step Recipe With Pictures For Peshawari Chole | Peshawari Chole Masala Recipe
Step 1- In an Instant Pot, take soaked chickpeas with 1 ½ cup of water. Add all the whole spices, amla powder, and salt. Close the lid of the IP and pressure cook for 3mins and let the pressure release naturally.
If using a pressure cooker, pressure cook chole for 3-4 whistles or until the chickpeas are soft and tender
Step 2- Heat oil in a pan, splutter cumin seeds and bay leaf. Add the chopped onions and green chilies, saute till they turn a bit soft. Add ginger-garlic paste and cook until the raw smell goes away and onions turn soft and translucent
Meanwhile, crush the roasted anardana seeds in a mortar-pestle to a coarse powder
*For Instant Pot, Turn the IP to saute mode and follow the same steps
Step 3- Add the chopped tomatoes and cook till they are mushy. Add red chili powder, turmeric powder, coriander powder, and crushed anardana seeds. Mix everything and cook for 2mins
Step 4- Add 1cup of warm water, boiled chickpeas, and required salt. Cover the pot and let it simmer on a medium-low flame. Garnish with garam masala and cover the pot again. Turn off the flame and let the pot sit on the gas-stove for another 10mins before serving