There is not much to compare when it comes to chana Peshawari vs chana masala because they have almost similar ingredients and flavor profiles, although they do differ in consistency and color. Here are seven key things to know about Chana Peshawari vs Chana Masala:
Chana Peshawari vs Chana Masala: Ingredients
People can confuse Peshawari chana and chana masala as the same dish, but there is one difference in their ingredients that sets them apart in taste. Peshawari chana uses chana masala powder as a seasoning, whereas chana masala consists of garam masala powder.
Tikka masala also uses similar ingredients to chana masala, but it also contains pieces of meat. Check out this article on chana masala vs tikka masala to know their similarities and differences.
Chana Peshawari vs Chana Masala: Taste And Smell
Chana Peshawari is different from chana masala because of the addition of chana masala powder to the Peshawari chana recipe. You cannot add both garam masala and chana masala to it. Otherwise, it will taste like a normal chana recipe. The blend of spices adds a zesty flavor to chana Peshawari.
Chana masala has less gravy than Peshawari chana. It is fairly dry, with a citrus note from the coriander and amchur powder.
Peshawari Chana: Recipe
Chana Peshawari, a succulent North Indian specialty, is flavored with hot Indian spices and cooked in pure ghee. It is best enjoyed with round bhatoore or roti.
The following is the step-by-step recipe for chana Peshawari:
Ingredients needed
- 2 cups Kabuli chana
- 2 chopped onions
- 2 chopped tomatoes
- 2 tbsp ginger-garlic paste
- 2 chopped green chilies
- 1 tbsp red chili powder
- 2 tea bags
- ½ tsp turmeric
- 1 tbsp coriander powder
- 1 tbsp chana masala powder
- 1 bay leaf
- 3 black peppercorns
- 1 green cardamom
- 2 tsp pure ghee
Cooking instructions
- Soak the white Kabuli chickpeas overnight. Place them in a pressure cooker and sprinkle salt and turmeric. Add the tea bags for more flavor. Pour 2 cups of water and cook for 5-6 whistles until the chana is tender.
- Take a pan and melt ghee in it. Add whole spices like bay leaves, cardamoms, curry leaves, and peppercorns. Add the onions and saute until translucent. Then add in the ginger-garlic paste and green chilies. Lastly, add the tomatoes.
- Add all the spices to the mixture and let it cook for 2-3 minutes.
- Add the boiled chickpeas and 1 cup of leftover boiled water. Add salt to taste and stir everything until the gravy thickens.
- Garnish the Peshawari chana with onion rings and chopped coriander.
Here is a video showing a restaurant-style Peshawari chana masala recipe.
Chana Peshawari vs Chana Masala: History And Origin
Chana Peshawari is one of Peshawar’s biggest cultural contributions to the world. This dish is very popular in Punjab for its spiciness. It is also a widely popular street food in Punjab.
Chana masala, also known as chole masala or channay, originated in the Indian Subcontinent.
Punjabi-style Chana Masala is also known as chole masala. Find out the differences between the two in this article on chana masala vs chole.
Chana Peshawari vs Chana Masala: Nutrition
Here is a detailed account of nutrition facts about chana Peshawari vs chana masala:
| Nutrition (Approx Values) | Chana Peshawari | Chana Masala |
| Calories | 137 cal | 193 cal |
| Protein | 5.5g | 6g |
| Carbohydrates | 10.6g | 24g |
| Fiber | 2.3g | 7g |
| Fat | 8g | 9g |
| Sodium | 52mg | 519mg |
Chana Masala: Cooking Method
Chana masala is a popular breakfast recipe all across India and Pakistan. Here is how you can make chana masala at home:
Chana masala ingredients
- Soaked chickpeas- 150 grams
- Onion paste
- Tomato paste
- Ginger garlic paste- 1 tbsp
- 1 green chili
- Pepper- ¾ tsp
- One tsp Cumin seeds
- Fennel seeds- ¾ tsp
- One bay leaf
- Cinnamon
- 4 cloves
- 2 green cardamom
- 3 tbsp oil
- 2 tsp Chili powder
- 2 tsp Coriander powder
- ¼ tsp Turmeric powder
- ½ tsp cumin powder
- 1 tsp garam masala
- Salt
- Cilantro (for garnish)
Follow these steps to prepare chana masala:
Step 1- Cook The Chana
Take the chickpeas and rinse them thoroughly with fresh water to remove any dirt. Place them in a container and pour 3 to 4 cups of water. Let them soak overnight. Drain them the next morning.
Take a pressure cooker and chuck the soaked chickpeas in it. Pour 1 cup of water into the chana and cook for 5 whistles on a medium flame.
When they are done cooking, the texture of the chana should be soft, and it should mash when squeezed.
Step 2- Prepare The Onion-Tomato Mixture
Heat oil in a pan and add the whole spices to it. The whole spices you need to add are 1 bay leaf, cinnamon, cloves, and green cardamoms. Saute them until they sizzle. These spices add another layer of flavor to the chana masala but adding them is optional.
Add the chopped onions to the pan and saute them until translucent. You can also add a green chili for spice.
Add ginger-garlic paste, chopped tomatoes, and salt to taste to the pan and cook until the tomatoes turn mushy.
Next, add all the spices, which are Kashmiri chili powder, turmeric, garam masala, coriander powder, and cumin powder. Saute them all for 3-4 minutes until it becomes aromatic.
Step 3- Assemble All Ingredients
You can blend the onion-tomato mixture if you want a smooth gravy, or you can leave it as is. Add the cooked chana along with the stock you cooked it in. You can add more water to the gravy to manage its consistency.
Cover the pot with a lid and let it cook for 15 minutes until the gravy thickens.
Add amchur powder (optional) and salt to taste.
You can make a delicious variation of chana masala by adding paneer to it. Here is an article on paneer chana masala to know more!
Is Chana Peshawari Chana Masala?
Many people can confuse chana peshawari for chana masala or vice-versa due to the similarities in their methods of preparation. But they are different.
Chana peshawari is usually dry and made without gravy. Chana masala, on the other hand, has a base of tomato gravy.
