Peshawari Chole

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
Peshwari Chole
Protein Source- 

5 from 1 vote
Peshawari Chole
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr

A spicy and very aromatic chickpea curry cooked in Peshawri style and pairs well with poori, naan or bhature.

Course: Dinner, Lunch, Main Course
Cuisine: Indian
Servings: 4 People
Author: Sapana Behl
  • 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
  1. 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.

  2. 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.

  3. 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.

  4. Add 2 cups more water if desired and simmer for a few minutes until desired consistency. Stir in chopped coriander leaves.

  5.  Serve hot with poori, naan or bhatura.

Recipe Notes

Adjust the spices as per your taste. You can always add more or less water as per your desired consistency.

Nutrition Facts
Serving Size 1 bowl
Servings Per Container 4

Amount Per Serving
Calories 458 Calories from Fat 180.9
% Daily Value*
Total Fat 20.1g 31%
Saturated Fat 2.7g 14%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 536mg 22%
Total Carbohydrate 58.2g 19%
Dietary Fiber 13.8g 55%
Sugars 8.9g
Protein 11.9g 24%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

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Best Regards,
Sapana Behl

13 comments on “Peshawari Chole”

  1. Vaishali says:

    Wow ! I am drooling over these channas , I follow almost a similar recipe , but I am bookmarking this to make a completely different version . The Choley look beautifully cooked and are one of the best and delicious protein sources .

  2. Yummm… Need to see if I can find anardhana powder here. love chickpeas based recipe any time.

  3. Rajani says:

    I didn’t read a word of you have written, because I was staring at the pictures. Beautifully captured and love that 2nd picture, the front view.

  4. Wow. Chole and Puri just my type of food.. Looks divine.. Im ready to dive in!!

  5. Sowmya says:

    The chole looks beautiful. It is one of my favourites and I am sure I can finish off that bowl easily. So inviting!

  6. The pictures look amazing Sapana, and I love this chhole!…Since I make chhole quite often, I keep rotating among these varieties..good one!

  7. Lovely photos, making me drool. I love brown chana> I usually make it with chana flour. Like your Amritsari version, bookmarking it.

  8. I love this variation of chole. But I haven’t yet used anardhana in my cooking as we don’t get it here. I am now curious about its flavour. The combination of chole and puris look amazing..

  9. Drooling here Sapana. My girls will love this recipe.Bookmarking.

  10. Preeti says:

    Sapana.. chana recipe looks tender and delicious.

  11. Definitely this combo looks aromatic and mouthwatering

  12. Its 10 am here and just finished a glass of smoothie, omg, your peshawari chole and those puris are inviting me Sapana, a real torture you know.

  13. ruchi indu says:

    I love this variation of chole; but would prefer to have it with rice. SOmehow we are used to having a gravy as side dish for puri/chapathi or atleast semi-solid…

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