Peshawari Chana

Chef: Rida Aftab

Ingredients

Boiled chick peas:       ½ kg 
Tomatoes:      250 grams 
Green chilies:      4 
Green Coriander:      ½ bunch 
Water:     2 cups 
Oil:      ½ cup 
Turmeric powder:      1 tsp 
Hot spices powder:      ½ tsp 
Ginger Garlic paste:      2 tsp 
Red chili powder:      2 tsp 
Coriander powder:      2 tsp 
Pomeqranate seeds:      2 tbsp 
Whole Coriander seeds:      2 tbsp 
Dry Fenuqreek leaves:      2 tbsp 
Salt:      to taste



Recipy

1. In a pan, heat ½ cup oil, add 2 tbsp fenugreek leaves, 2 tbsp ginger garlic paste, salt to taste, 2 tsp red chili powder, 1 tsp turmeric powder, 2 tsp coriander powder, 2 tbsp coriander, 2 tsp pomegranate seeds, 250 grams tomatoes and stir it well. 

2. Add 2 glasses of water and ½ kg boiled chick peas.

3. Cook it for half an hour on low flames. 

4. Turn off the stove and garnish ½ tsp hot spices, 4 green chilies and ½ bunch of chopped coriander before serving.