Peshawari Chole Masala Recipe is a type of spice blend used in the traditional Punjabi dish, Chole (also known as Chana Masala). The blend typically includes a mix of spices such as cumin, coriander, red chili powder, and amchur (dried mango powder) among others. It is known for its rich and complex flavor, and is often used in both restaurant and home cooking to add depth and complexity to the dish.
Chole Peshawari vs Chana Masala
Chana Masala, also known as Chole Masala, is a popular dish in Indian cuisine made with chickpeas (chana) as the main ingredient. The dish is typically made by simmering the chickpeas in a tomato-based sauce with a blend of spices, including cumin, coriander, and turmeric.
Peshawari Chole Masala, on the other hand, is a specific type of Chana Masala that originated in the region of Peshawar (now in Pakistan) and has its distinct flavor profile that includes the use of more dry-roasted spices, and more use of dry fruits and nuts. It is also know to be more creamy and less tangy than regular Chana Masala.
In summary, Chana Masala and Peshawari Chole Masala are similar dishes but with different flavor profiles, the latter being more specific to the region of Peshawar and is characterized by its unique blend of spices and use of dry fruits and nuts.
Peshawari Chole Masala Ingredients:
 Ginger & Garlic – 1/3 cup | Onion – 1/2 cup | Tomatoes – 1 cup | Chickpeas – 1 cup | Oil – 2 tbsp | Ghee – 2 tbsp | Green Cardamoms – 3-4 | Dried Fenugreek Leaves | Salt (as per taste) | Red Chilli Powder – 1 tbsp | Turmeric Powder – 1/2 tsp | Coriander Powder – 1 1/2 tbsp | Cumin Powder – 1 tbsp | Anardana Powder – 1 tbsp | Water – 50 ml | Green Chillies – 2 | Curd – 1 tbsp | Garam Masala – 1 tbsp | Coriander Leaves
How to Make Peshawari Chole Masala Recipe Step by Step:
1.To make Peshawari Chole, we’ll quickly grind the masala for it. Here we add Ginger-Garlic – roughly chopped into the mixer jar. After that, we’ll add roughly chopped Onions. Roughly chopped Tomatoes. We’ll grind all of them. You don’t need to grind them separately. Peshawari food is famous for its simplicity. We will keep it simple. We have to grind it coarse.
2. We have to grind it course. The masala has been ground. We don’t need a fine paste. We’ll keep it coarse like this which is perfect.
3. We need Kabuli Chole [Chickpeas] We need to boil them. The chickpeas should be perfectly boiled. I’ve not added anything. I’ve added ½ spoon of Salt. I’ve boiled the chickpeas like so.
4. Now time for the tempering. Turn on the gas. First, we’ll add Oil. For flavor and richness 2 tbsp. of Desi Ghee. If you want you can make it in Oil too or pure Ghee.
5. After the ghee melts, time to add Green Cardamoms. Apart from this, there are no more special requirements to make Peshawari Chole. We will not add a lot of whole spices. This is Green Cardamom. 3-4. We’ll slightly crack it. Add a dash of Dried Fenugreek Leave, Crushed by hand. And we’ll keep the gas on low flame. We’ll add Salt, Red Chilli powder, Turmeric Powder, and Coriander Powder would be on the higher side. Cumin Powder.
6. We’ll mix it once. Pour very little water.
7. After cooking the Masalas nicely, time to add the ground masala. Mix it.. this is the important thing when it comes to Peshawari Chole. That you have to take your own sweet time while stirring the masala until you don’t find that the tomatoes are well cooked. Oil and Ghee will start oozing out. The tempering will let it go. Until then we have to fry it which will take 10 mins. I covered it with a lid so that the oil doesn’t splatter out.
8. After we’ve added 2 slit Green Chillies. Time to add Curd. After adding both these ingredients, on a high flame, we’ll cook the curd for 1-2 mins.
9. After cooking the curd for 1-2 mins. I’ll add the boiled chickpeas. We’ll mix the chickpeas nicely with the tempering. We’ll mash them a little with the spoon. This is why your chickpeas should be perfectly boiled.
10. We have to give the chickpeas enough time to cook. Before that, we’ll add Garam Masala. You can add Chole masala if you want, then add
11. Dried Fenugreek Leaves crushed. When it is cooking, add chopped Coriander Leaves. After mixing all the things. Cover it with a lid. It will be great if you have 10-15 mins. Let the chickpeas come to a boil.
12. The Chickpeas will get thick and shiny. Perfect Peshawari Chole Masala Recipe is done and ready. In this manner, take a Desi Kadai or Vessel. We’ll serve hot-hot Peshawari Chole.
Is Chole Masala Healthy?
Chole masala, also known as chana masala or chole bhature, is a popular dish in Indian cuisine made with chickpeas (chana) and a spicy tomato-based sauce. The healthiness of chole masala can vary depending on the recipe and the ingredients used. Generally, it is a good source of protein, fiber, and several vitamins and minerals.
However, it also can be high in fat and calories if it is made with a lot of oil and added sugar. Additionally, if it is served with fried bread like bhature, it would add to the calorie count. So it’s always better to make it at home with less oil and less sugar and serve it with healthier options like roti or brown rice.
Chole Masala Calories
The calorie content of chole masala can vary depending on the recipe and the portion size. On average, a serving of chole masala (around 100 grams) can contain around 150-200 calories. However, this can vary depending on the ingredients used and the method of preparation. For example, if the dish is cooked with a lot of oil or ghee, the calorie content will be higher. Additionally, if it is served with fried bread like bhature, it would add to the calorie count.
It’s always a good idea to check the calorie content of the dish, if you are trying to control your calorie intake. Also, if you are trying to lose weight, it’s a good idea to control your portion size and consume chole masala in moderation.
What Goes Well With Chole Masala?
Chole masala is a flavorful dish that can be paired with a variety of sides to make a complete meal. Some popular options include:
Indian breads such as roti, naan, or paratha. These are perfect for scooping up the spicy sauce of the chole masala.
Rice: Chole Masala can be served with steamed white rice or brown rice, it’s a great way to balance out the spiciness of the dish.
Salad: A simple green salad with cucumber, tomatoes, and onions can be a refreshing complement to the rich and spicy flavor of chole masala.
Yogurt: A dollop of plain yogurt on top of the chole masala can help to cool down the heat and balance out the flavors.
Pickles: A variety of Indian pickles like mango pickle, lime pickle, or mixed vegetable pickle can be a great complement to the chole masala.
Peshawari Chole Masala Recipe
Equipment
- 1 Bowl
- 1 cooking spud
- 1 Knife
- 1 Deep non-stick pan
- 1 Pressure cooker
- 1 Blender
Ingredients
For Making Peshawari Chole Masala Recipe
- â…“ Cup Ginger & Garlic Paste
- ½ Cup Onion (Chopped)
- 1 Cup Tomatoes (Chopped)
- 1 Cup Chickepeas
- 2 Tbsp Oil
- 2 Tbsp Ghee
- 3-4 Piece Green Cardamoms
- Dried Fenugreek Leaves
- Salt (as per taste)
- 1 Tbsp Red Chilli Powder
- ½ Tbsp Turmeric Powder
- ½ Tbsp Coriander Powder
- 1 Tbsp Cumin Powder
- 1 Tbsp Anardana Powder
- 50 Ml Water
- 2 Piece Green Chillies
- 1 Tbsp Garam Masala
- 1 Tbsp Curd
- 3-4 Piece Coriander Leaves
Instructions
For Making Peshawari Chole Masala Recipe
- To make Peshawari Chole, we'll quickly grind the masala for it. Here we add Ginger-Garlic - roughly chopped into the mixer jar. After that, we'll add roughly chopped Onions. Roughly chopped Tomatoes. We'll grind all of them. You don't need to grind them separately. Peshawari food is famous for its simplicity. We will keep it simple. We have to grind it coarse.
- We have to grind it course. The masala has been ground. We don't need a fine paste. We'll keep it coarse like this which is perfect.
- We need Kabuli Chole [Chickpeas] We need to boil them. The chickpeas should be perfectly boiled. I've not added anything. I've added ½ spoonful of Salt. I've boiled the chickpeas like so.
- Now time for the tempering. Turn on the gas. First, we'll add Oil. For flavor and richness 2 tbsp. of Desi Ghee. If you want you can make it in Oil too or pure Ghee.
- After the ghee melts, time to add Green Cardamoms. Apart from this, there are no more special requirements to make Peshawari Chole. We will not add a lot of whole spices. This is Green Cardamom. 3-4. We'll slightly crack it. Add a dash of Dried Fenugreek Leave, Crushed by hand. And we'll keep the gas on low flame. We'll add Salt, Red Chilli powder, Turmeric Powder, and Coriander Powder would be on the higher side. Cumin Powder.
- We'll mix it once. Pour very little water.
- After cooking the Masalas nicely, time to add the ground masala. Mix it.. this is the important thing when it comes to Peshawari Chole. That you have to take your own sweet time while stirring the masala until you don't find that the tomatoes are well cooked. Oil and Ghee will start oozing out. The tempering will let it go. Until then we have to fry it which will take 10 mins. I covered it with a lid so that the oil doesn't splatter out.
- After we've added 2 slit Green Chillies. Time to add Curd. After adding both these ingredients, on a high flame, we'll cook the curd for 1-2 mins.
- After cooking the curd for 1-2 mins. I'll add the boiled chickpeas. We'll mix the chickpeas nicely with the tempering. We'll mash them a little with the spoon. This is why your chickpeas should be perfectly boiled.
- We have to give the chickpeas enough time to cook. Before that, we'll add Garam Masala. You can add Chole masala if you want, then add
- Dried Fenugreek Leaves crushed. When it is cooking, add chopped Coriander Leaves. After mixing all the things. Cover it with a lid. It will be great if you have 10-15 mins. Let the chickpeas come to a boil.
- The Chickpeas will get thick and shiny. Perfect Peshawari Chole Masala Recipe is done and ready. In this manner, take a Desi Kadai or Vessel. We'll serve hot-hot Peshawari Chole.
Video
Notes
- Soak the chickpeas overnight before cooking to reduce the cooking time and make them more tender.
- Use a pressure cooker to cook the chickpeas, this will save time and energy.
- Use a blend of whole spices like cumin, coriander, and black peppercorns to add a depth of flavor to the dish.
- Add a piece of kokum or a pinch of tamarind paste to the dish, this will add a tangy flavor to the Chole Masala.
- Cook the Chole Masala on a low flame and stir occasionally, this will prevent the dish from burning and the flavors will be evenly distributed.
- Use a heavy-bottomed pan, this will help to cook the dish evenly.
- Adjust the consistency of the gravy by adding more water or tomato puree, according to your preference.
- Let the dish simmer for a few minutes after adding the chickpeas, this will allow the flavors to meld together.
- Garnish with fresh cilantro before serving, this will add freshness to the dish.
- Serve Chole Masala with nature, naan, or rice for a complete meal.
