PESHAWARI CHANA RECIPE
Ingredients
1: chickpeas 1/2 kg (soaked overnight and boiled with 1/2 tsp baking soda till tender)
2: tomatoes 4 large (grind) for smooth gravy
3: green chilli 4 (chopped)
4: fresh coriander 4 tbsp
5: oil 1/2 cup
6: ginger & garlic paste 2 tsp
7: water 2 glass
8: turmeric 1 tsp
9: garam masala powder 1 tsp
10: dry fenugreek leaves 2 tbsp (heaped)
11: red chilli powder 2 tsp
12: coriander seeds 2 tbsp
13: coriander powder 2 tsp
14: pomegranate powder 2 tbsp
15: salt 2 tsp
Instructions
-
PESHAWARI CHANA RECIPE
1: heat oil add fenugreek leaves, ginger & garlic paste, salt, turmeric, coriander powder, coriander seeds, red chili powder, and pomegranate powder, mix and fry on high flame till the oil comes to the surface.
2: now add water and wait for a boil on high flame, cover and cook on low to medium till the chickpeas get tender about 20 to 25 minutes(while cooking it do mash it as will this make the curry thick).
3: then add fresh coriander, garam masala, and green chili and mix well.
4: serve hot with Naan or Roti.
