Absolutely flavorsome Punjabi chole cooked under the influence of Peshawari cuisine is Peshawari chole. Peshawari cuisine calls for the use of spices but ensures to maintain the original taste of the dish. Peshawari chole goes very well with the bread of your choice and unlike many chole recipes, this Punjabi chole doesn’t call for bhatura or kulcha. It can be served with simple paratha or lacha paratha.
Prior to partition, Punjab was a huge state. Peshawar, which now falls on the other side of the border, was a part of erstwhile Punjab. Peshawari cuisine is very popular and is predominantly nonvegetarian. The authentic recipe for Peshawari chole calls for meat too but we are making the vegetarian version.
Chole recipes call for chana or chole, which are available in different sizes. I use the medium sized chana for most of my chole recipes. Peshawari cuisine is supposed to use lots of masala i.e. garam masala, but doesn’t let it overpower the taste of the original dish. Let’s have a look at the ingredients required for Peshawari Chole:
Chole: Chole should be properly soaked and meticulously boiled for any chole recipe. I am planning to do a separate post on how to boil chole properly such that they don’t get mushy or remain undercooked. Next time when I try a chole recipe, I shall do it.
Garam Masala: Masala is added in both the forms i.e. whole as well as powdered. Garam masala mainly includes the cardamoms, black peppercorns, mace, cinnamon, etc. For the garam masala powder, I use the homemade garam masala as it is absolutely flavorful and peps up any dish.
Onion, tomato, ginger, garlic, green chilies: These are the ingredients which make the base of this chole recipe. However too much of none of the ingredients is used.
Powdered Spices: The most common one for the Punjabi chole is the anaardana powder. Along with that dhaniya powder, red chili powder etc has been used. Too much of red chili powder is not used as Peshawari chole are spicy due to the use of garam masala but not supposed to be hot due to red chili powder.
Chole recipes are my favorite. Mainly because they offer an arid of choices as regards the accompaniment. Be it chole chawal or chana kulcha or chola bhatura, each combination is a hit and therefore I have a number of chole recipes on the blog. You can view here.
Serve it hot with pudina lacha paratha.
1.This recipe serves 4-6 persons.
2.To pressure cook the chole: In a pressure cooker add 1 cup of soaked and rinsed chole, salt to taste, 2 tsp of tea powder (chai patti), 1 inch cinnamon (dal chini) and a pinch of baking soda.
3.Add enough water to cover the soaked chole.
4.Pressure cook on high flame till the first whistle. Thereafter cook on low flame for 10-15 minutes till the chana becomes soft.
5.To make the gravy heat 2 tbsp of oil. Add 2 bay leaves (tej patta), 1 black cardamom (badi elaichi), 2 green cardamoms (choti elaichi), ½ of a mace (javitri), 6-8 black pepper corns (sabut kali mirch), 4 cloves (laung) and a pinch of nutmeg (jaiphal) powder. Let the spices cook on low flame for a minute.
6.Add 2 chopped onions. Cook till these turn brown.
7.Next add in 4-6 minced garlic cloves. Cook for a minute or till the raw smell goes.
8.Add the powdered spices i.e. 1 tsp red chili powder, 1tsp coriander power and 2 tsp dry pomegranate (anaardana) powder. Cook for a minute.
9.Add puree of 2 tomatoes.
10.Cook till the oil oozes.
11.Thereafter let the masala stand in the kadai for 2-3 minutes till it gets stuck to the base of the cooking pan. This is called tala lagna and is a part of the Punjabi cooking procedure.
12.Add little water and cook for 2 minutes.
13.Next add in 1 tsp each ginger paste and chili paste. Cook for a minute.
14.Add the boiled chole and salt to taste. Keep in mind that salt was added at the time of boiling chana therefore add accordingly.
15.Mix well and cook for 5-7 minutes. Add in water as per the desired consistency. Cover and simmer for 5-7 minutes.
16.Finish off with 1 tsp of garam masala powder.
17.Serve hot. Bon appétit!
PREP TIME 15 minutes + 8-10 hours
COOK TIME 40 minutes
TOTAL TIME 55 minutes + 10 passive hours
To pressure cook chana:
To make the gravy:
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