Peshawari Chana By Chandapappa

by chandapappa

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Devour the north indian cuisine specialty, peshawari channa with this easy chana recipe. The kabuli chana or chickpeas are cooked in a tasty recipe. An indian spicy recipe of chickpeas cooked in a tasty onion based gravy. Relish with fried breads(poories) or rice.

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Peshawari Chana By Chandapappa recipe - How to make Peshawari Chana By Chandapappa

Tags

Sabzis, Curries

Preparation Time: 20 mins Cooking Time: 20 mins Total Time: 40 mins 4Makes 4 servings
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Ingredients

1 cup kabuli chana (white chick peas)
2 tsp tea leaves
1 1/2 cups chopped onions
1 tbsp garlic (lehsun) paste
1 tbsp ginger (adrak) paste
1 bayleaf (tejpatta)
3/4 cup chopped tomatoes
2 green chillies , slit green chillies
1 tbsp chilli powder
2 tbsp coriander (dhania) powder
1 tsp turmeric powder (haldi)
1 tbsp chole masala
1 tsp garam masala powder
1 tsp cumin seeds (jeera) powder
salt to taste
2 tbsp oil

Method

Soak kabuli chana overnight.
Add a little water to the soaked chana, tie tea leaves in a piece of cloth and put it in water and then boil the chana until soft and dark in colour, strain and keep aside.
Heat the oil in a kadhai and add the bayleaf and onion and sauté until golden brown in colour.
Add the ginger, garlic paste and slit green chillies and saute for 2 minutes.
Add the tomatoes, red chilli powder, coriander powder, turmeric powder, chana masala and cumin powder, mix well and cook for some time.
Add boiled chana and approximately 1 cup of water and cook till chana gets coated with the thick masala.
Sprinkle garam masala and salt and mix well.
Serve hot.