PESHAWARI CHANA RECIPE
Ingerdients:
1: chickpeas 1/2 kg (soaked over night 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
Recipe:
1: heat oil add fenugreek leaves, ginger & garlic paste, salt, turmeric, coriander powder, coriander seeds, red chilli powder, pomegranate powder, mix and fry on high flame till the oil comes on 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 makes the curry thick).
3: then add fresh coriander, garam masala, green chilli mix well.
4: serve hot with Naan or Roti.
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