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Peshawari Chana | How to make Peshawari Chana ~ Step by Step Recipe

>>  Sunday, August 12, 2012

For the third day under Gourmet gravies, I decided to make a rich gravy with channa. I have so many variations with Channa, that I really wondered how many one can go on making. If I am right I still have quite some more to cover. Yet I am sure I will as channa is one of those that my kids love. Today's gravy uses a different method for making it rich and thick. 

Normally when making channa, we can mask a ladle to give thickness, in this gravy I used more than ladleful of channa, almost half a cup to give it a very thick gravy along with mixed malai with butter. This when you add at the end makes it very creamy and rich 
Peshawari Chana
Peshawari Chana















Peshawari Chana 


Ingredients

Kabuli Chana / White Chick peas - 1 and 1/2 cup
Onions - 1 and 1/2 cups
Ginger Garlic paste - 3/4 tsp
Bay leaf - 2
Tomatoes puree, - 4 medium
Green chillies, slit - 2
Chilli powder - 1 tsp
Coriander powder  - 1 tsp
Turmeric powder  a pinch
Channa Masala - 1
Garam masala powder - 1/2 tsp
Roasted Cumin seeds - 1/2 tsp
Salt to taste
Oil - 2 tsp
Butter - 1 tbsp
Malai - churned from whey - 1 tbsp

How to make Peshawari Channa

Wash, soak chana overnight. Change waters and pressure cook the chana for 4 whistles or till tender

Heat oil in a non stick pan, add bay leaf and add finely chopped onion, sauté until golden brown in colour.

Next add ginger garlic paste and slit green chillies, stir for some time, then add tomato puree, red chilli powder, coriander powder, turmeric powder, chana masala and cumin powder, cook for some time.

When the pressure falls down, remove half a cup of boiled channa, mash well and mix to the pan. Cook for 5 mins. Then add the channa, stir well for couple of mins, add the water along with required water for required consistency. Cook till it reaches a thick gravy. 

Finally add the butter and sprinkle garam masala,  mix well and serve hot. 



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15 comments :

Sowmya Karthy August 12, 2012 at 11:20 AM  

Authentic and mouthwatering. Very nice recipe. Bookmarking this

Sowmya
http://nivedhanams.blogspot.in

PriyaVaasu August 12, 2012 at 11:32 AM  

Looks Yum!!!

Divya Pramil August 12, 2012 at 12:03 PM  

Delicious Version and good step by step explanation :)
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Priya R August 12, 2012 at 2:43 PM  

wow... please pass on that plate to me

The Pumpkin Farm August 12, 2012 at 4:13 PM  

really loved this recipe...and those puris sitting in the plate look absolutely mouth watering

Nupur August 13, 2012 at 4:00 AM  

I love the Chana with Luchi or Bhature.. And your step by step pics are just amazing..

Suja Manoj August 13, 2012 at 4:10 AM  

Thanks for step by step pics,delicious spread.

Pavani August 13, 2012 at 7:02 AM  

That's a wonderfully rich dish with chana. Have to try soon.

Priya August 13, 2012 at 3:00 PM  

Cant take my eyes from those fluffy puris and yummy channa, thanks for sharing this interesting and delicious channa.

vaishali sabnani August 13, 2012 at 5:21 PM  

never used malai n channa...though I use crushed channa..looks different!

preeti garg August 13, 2012 at 5:48 PM  

Awesome... I love chana Bhatura.. we made this spl in sunday as a brunch option... YUmmm

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rajani August 14, 2012 at 11:15 PM  

lovely clicks.

sushma August 15, 2012 at 4:36 AM  

Just awesome....bookmarked

Chef Mireille August 16, 2012 at 9:46 AM  

a new way o fmaking chana I must try!!!

Harini-Jaya Rupanagudi August 17, 2012 at 7:02 AM  

love chana in any form!

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