Chole Peshawari

Instructions

1. 1

   Soak the chickpeas overnight in water. Drain and rinse them before cooking.

2. 2

   In a pressure cooker, add the soaked chickpeas and enough water to cover them. Cook until they are soft and tender.

3. 3

   Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.

4. 4

   Add finely chopped onion and sauté until golden brown.

5. 5

   Add chopped green chillies and sauté for another minute.

6. 6

   Add chopped tomatoes and cook until they become soft and the oil starts to separate.

7. 7

   Add chole masala, salt, and kasuri methi. Mix well and cook for 2-3 minutes.

8. 8

   Add the cooked chickpeas to the pan and mix well with the masala.

9. 9

   Let it simmer for 10-15 minutes, allowing the flavors to blend.

10. 10

    Garnish with fresh coriander leaves and serve hot with rice or naan.