Peshawari Chana

An ecstacy of delicious spicy kabuli chanas This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Chickpeas, tea Leaves
Cuisine Indian
Course Dals and Kadhis
Prep Time 7-8 hour
Cook time 41-50 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Peshawari Chana

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


  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.
  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.
  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.

Nutrition Info

Calories 1253
Carbohydrates 163
Protein 49.7
Fat 44.9