Chole has a variety of names and styles in which they are cooked. This Peshawari Chana is boiled with tea bags for an extra flavour and cooked in a medley of spices making it even more delicious. PESHAWARI CHANA Ingredients1 cup chickpeas (kabuli chana), soaked overnight3 tea bags3 tbsps ghee2 medium onion, sliced1 tbsp ginger-garlic paste1 cup tomato puree1 tbsp coriander powder2 tsps cumin powder1 tsp red chilli powder½ tsp turmeric powder1½ tbsps chole masalaSalt to taste2 tbsps freshly chopped coriander leavesReady-made paranthe to serveGreen chillies to serveOnion rings for garnishCoriander sprig for garnishMethod1. In a pressure cooker, add chickpeas, tea bags and 2 cups water. Place the lid on and cook till 6-7 whistles are released on medium heat. Take it off the heat.2. Allow the pressure to settle completely. Open the lid and discard the tea bags. 3. Heat ghee in a non-stick kadai, add onion and sauté till golden brown. Add ginger-garlic paste and mix well. Cook for 1 minute.4. Add tomato puree and mix well. Cook till the fat separates. Add coriander powder, cumin powder, red chilli powder, turmeric powder and chole masala and mix well.5. Add salt and chopped coriander, mix well and cook for 10-12 minutes. Take it off the heat.6. Transfer to a serving bowl, garnish with onion rings and coriander sprig. Serve hot with paranthe and green chillies. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor #PeshawariChana
