Ariso Recipes
Peshawari Kala Chana Masala
Last update date: February 24, 2012
Enjoy the rich flavors of Peshawari Kala Chana Masala. This dish combines black chickpeas with a medley of aromatic spices and the tangy zing of pomegranate seeds for a delightful, hearty meal.
1 hour and 0 minutes
Pakistani
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Ingredients
4
How To Cook?
1
Wash and soak the black chickpeas (kala chana) in water overnight or for at least 8 hours. drain the water before cooking.
2
In a pressure cooker, add the soaked chickpeas along with fresh water. pressure cook until the chickpeas become tender and cooked through. it may take about 20-25 minutes. set aside.
3
In a blender, blend the chopped onion, tomato, ginger, and green chillies into a smooth paste.
4
In a large pan or kadai, heat ghee over medium heat. add the cinnamon stick and black cardamoms. saute for a minute until they release their aroma.
5
Add the blended onion-tomato paste and cook until the mixture turns golden brown and the ghee starts to separate from it.
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