Sanjeev Kapoor

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Peshawari Chana  Recipe

An ecstacy of delicious spicy kabuli chanas

This is an exclusive website recipe.

Preparation Time : 7-8 hour

Cooking time : 41-50 minutes

Servings : 4

Peshawari Chana

Main Ingredients

Chickpeas (kabuli chana), Tea leaves




Dals and Kadhis

Level Of Cooking



  • Chickpeas (kabuli chana)
    1 cup
  • Tea leaves
    2 tablespoons
  • Oil
    2 tablespoons
  • Bay leaf
  • Onions finely chopped
    2 large
  • Garlic paste
    1 tablespoon
  • Ginger paste
    1 tablespoon
  • Green chillies slit
  • Tomato finely chopped
    1 large
  • Red chilli powder
    1 tablespoon
  • Coriander powder
    2 tablespoons
  • Turmeric powder
    1 teaspoon
  • Chana masala
    1 tablespoon
  • Cumin powder
    1 teaspoon
  • Salt
    to taste
  • Garam masala powder
    1 teaspoon


Step 1

Soak chickpeas overnight in three cups of water. Drain, add three cups of fresh water. Tie tea leaves in a piece of cloth and put it in the water and then boil till the chickpeas are cooked and soft and dark in colour.

Step 2

Strain and keep aside. Heat oil, add bay leaf and chopped onions and sauté until golden brown in colour. Add ginger paste, garlic paste and slit green chillies, stir for some time and then add chopped tomato, red chilli powder, coriander powder, turmeric powder, chana masala and cumin powder and sauté till oil surfaces.

Step 3

Add boiled chickpeas, salt and approximately one cup of water and cook till the chickpeas get coated with the thick masala. Sprinkle garam masala powder, mix well and serve hot.

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