A spicy and very aromatic Peshawari chole curry cooked until it became mouthwatering and pairs well with poori, naan or bhature.
Chole aka chickpeas are one legume that we all love to the core and can have it in any form. The most popular at my house is Chole Bhature after that comes the regular Chole curry which I make every fortnight. Then comes the Festive Amritsari Chole or another family favorite Tawa chole.
Don’t forget our love affairs with Middle Eastern Hummus, beet hummus and recent favorite spinach hummus and ofcourse there are always the chickpea biryani and the evergreen Chana Pindi Let me tell you the list is endless and the best part is I don’t have to disguise the chickpeas as they all love it. Isn’t it nice to atleast have one favorite protein packed ingredient in the family that they all admire.
Coming to the Peshawari chole recipe which I adapted from Veg recipes of India is almost similar to the other chole curries except for the use of chopping variations of the aromatics, onions and all. We Punjabis love to add anardana in our curries and always have it in our pantry, that’s what makes any dish more inviting and interesting.
Blogging Marathon#80 Week 4/Day 17
Theme– Protein Rich Dishes
Protein Source- Chickpeas
A spicy and very aromatic chickpea curry cooked in Peshawri style and pairs well with poori, naan or bhature.
- 2 cups chickpeas/chole
- 1 cinnamon stick
- 4-5 cloves
- 1 star anise
- 2 black cardamom
- 2 bay leaves
- 2 tea bags
- 2 onions, finely chopped
- 8 garlic cloves, minced
- 2 teaspoon garlic, grated
- 3 tomatoes, chopped
- 2 green chillies, chopped
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon red chilli powder
- salt to taste
- 1 teaspoon garam masala
- 1 teaspoon anardana, powdered
- 1/4 cup olive oil
- 1/4 cup coriander leaves, chopped
- 8cups water or as required
Wash and soak chickpeas in enough water for 4 hours to overnight. Next day drain the water and pressure cook the chickpeas with 6 cups of water, a pinch salt and two tea bags for 6 whistles.
Heat olive oil in a pan and cinnamon, cardamom, cloves, and star anise. Add ginger, garlic, and onions. Saute until golden in color for about 10 to 12 minutes.
Add all the spices and salt, stir and add tomatoes and green chili. Cook until oil comes out from the edges of the pan. Once done transfer the cooked chickpeas into the pan.
Add 2 cups more water if desired and simmer for a few minutes until desired consistency. Stir in chopped coriander leaves.
Serve hot with poori, naan or bhatura.
Adjust the spices as per your taste. You can always add more or less water as per your desired consistency.