Peshawari Chole Recipe

Peshawari Chole is a flavorful and aromatic chickpea curry packed with authentic spices. This spicy and rich dish is perfect for special occasions and tastes best when served with naan, roti, or rice.

Peshawari Chole is a rich and spicy North Indian-style chickpea curry made with soaked chickpeas, chana dal, and a blend of aromatic spices. Cooked in a flavorful onion-tomato masala, this dish delivers an authentic, bold taste with every bite. The combination of cumin, coriander, turmeric, and garam masala creates a perfectly balanced gravy that is both comforting and satisfying.

This easy-to-make recipe is perfect for family dinners, festive occasions, or weekend special meals. Serve it hot with naan, roti, or steamed rice, and garnish with fresh coriander, sliced onions, and a squeeze of lemon for an extra burst of flavor.

A true treat for spice lovers, Peshawari Chole brings restaurant-style taste right to your home kitchen.


[+] Cooking Details

  • Total Time: 40 minutes

  • Preparation Time: 10 minutes

  • Cooking Time: 30 minutes

  • Servings: 6

  • Difficulty Level: Easy

[+] Ingredients

  • 2 cups chickpeas (kabuli chana)

  • 2 tbsp chana dal

  • 2 medium onions (finely chopped)

  • 2 large tomatoes (finely chopped)

  • 2–3 garlic cloves (minced)

  • 1-inch ginger (grated)

  • 2–3 green chilies (chopped)

  • 1 tsp cumin seeds

  • 1 tsp turmeric powder

  • 1 tsp cumin powder

  • 1 tsp coriander powder

  • ½ tsp red chili powder (adjust to taste)

  • ½ tsp garam masala

  • Salt to taste

  • 2 tbsp cooking oil

[+] For Garnishing:

  • Fresh coriander leaves

  • Sliced onions

  • Lemon wedges

[+] Method

Step 1: Soaking

Soak the chickpeas and chana dal overnight or for at least 6–8 hours in enough water. Rinse thoroughly before cooking.

Step 2: Pressure Cook

Add soaked chickpeas and dal to a pressure cooker with enough water and a pinch of salt. Cook until soft and tender. Drain and set aside.

Step 3: Prepare the Masala

Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter.

Add chopped onions and sauté until golden brown.

Mix in garlic, ginger, and green chilies. Cook for 1–2 minutes until the raw aroma disappears.

Step 4: Add Tomatoes & Spices

Add chopped tomatoes and cook until soft and oil begins separating from the masala.

Now add turmeric, cumin powder, coriander powder, red chili powder, garam masala, and salt. Cook for a few minutes until aromatic.

Step 5: Combine & Simmer

Add the cooked chickpeas and dal to the masala. Mix well and let it simmer for 10–15 minutes. Add water if the gravy becomes too thick.

Step 6: Serve

Once the gravy thickens and flavors blend well, turn off the heat.

Garnish with fresh coriander leaves, sliced onions, and lemon wedges.

[+] Serving Suggestion

Serve hot with:

  • Butter naan

  • Tandoori roti

  • Steamed rice

  • Jeera rice


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