Peshawari Chana recipe


  • Garam masala powder :- 1 tsp
  • Onion :- ½ cup
  • Bay leaf :- 1
  • Tomatoes (chopped) :- ¾ cup
  • Salt to taste
  • Coriander powder :- 2 tbsp
  • Turmeric powder :- 1 tsp
  • Chana masala :- 1 tbsp
  • Tea leaves :- 2 tsp
  • Green Chillies (slit) :- 2
  • Ginger paste :- 1 tbsp
  • Garlic paste :- 1 tbsp
  • Oil :- 2 tbsp
  • Cumin powder :- 1 tsp
  • Red chilli powder :- 1 tbsp
  • Chick peas :- 1 cup

Cooking Instructions

Kabuli chana should be soaked overnight.

Water should be added to the soaked chana and the tea leaves should be tied and kept in water. The chana should be boiled till it becomes soft and dark in colour, strained and then kept aside.

Oil should be heated and then the cut onion and bay leaf should be mixed and stir- fried till they become golden brown.

Garlic paste, ginger and slit green chillies should be mixed and stirred for some time. Then, red chilli powder, cut tomatoes, turmeric powder, coriander powder, cumin powder and chana powder should be mixed and stirred for some time.

The boiled chana should be mixed along with a cup of water and stir fried till the chana gets coated in masala totally.

Garam masala and salt should be sprinkled and mixed well and then served hot.

04 Mar 2011     4327 views     NON-Vegetarian       Pulses > Chickpeas

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