date: 2020-09-04T02:50:12.651Z image: https://img-global.cpcdn.com/recipes/e31e053e2f9f39b3/751x532cq70/lahori-chane-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/e31e053e2f9f39b3/751x532cq70/lahori-chane-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/e31e053e2f9f39b3/751x532cq70/lahori-chane-recipe-main-photo.jpg author: Martha McLaughlin ratingvalue: 4.5 reviewcount: 34552 recipeingredient: - "1 cup chickpeas soaked overnight" - "2 large tomatoes" - "1 cup thick yoghurt" - "4 green chillies" - "1 onion chopped" - "1 tsp ginger paste" - "2 tsp garlic paste" - "2 tsp garam masala powder" - "1 tea bag optional" - "to taste Salt" - "2-3 tbsp oil" - " To garnish" - "as needed Chopped coriander Leaves" - "as needed sliced onion" - "as needed Split fresh chilli" recipeinstructions: - "In a pressure cooker boil soaked chickpeas in 3 cups of water,1/2 tsp salt and a tea bag after discarding the string, for 4-5 whistles." - "Grind tomatoes, green chillies and garam masala in a mixer jar." - "Add thick yoghurt and grind again quickly." - "Heat up 2-3 tablespoons of oil, when oil is just warm add ginger and garlic paste. Let it fry slowly." - "Add chopped onion and salt fry until light brownish then add the ground paste." - "Masala will splash a bit due to water content, you can cover it half and stir occasionally." - "When you see no bubbles in masala anymore and oil starts separating is the sign that masala is ready." - "Drain chickpeas from the water, (discard the teabags) add them in masala, mix very well. I already had boiled chickpea without using a teabag, so I have used the same." - "Add water from chickpeas as much needed to make a thick gravy." - "The trick is to let it simmer on a slow flame for at least 15-20 minutes, adjusting the consistency of the gravy. You can use a ladle and mash some of the chickpeas if you like." - "Garnish and serve with chapati, paratha, puri or jeera rice." categories: - Recipe tags: - lahori - chane katakunci: lahori chane nutrition: 270 calories recipecuisine: American preptime: "PT38M" cooktime: "PT57M" recipeyield: "2" recipecategory: Dessert ---  Hey everyone, it's John, welcome to our recipe page. Today, we're going to make a special dish, lahori chane. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious. Lahori Chane is one of the most well liked of recent trending foods in the world. It's appreciated by millions daily. It is simple, it's quick, it tastes delicious. They are fine and they look wonderful. Lahori Chane is something that I've loved my entire life. To begin with this recipe, we have to first prepare a few components. You can have lahori chane using 15 ingredients and 11 steps. Here is how you can achieve that. ##### The ingredients needed to make Lahori Chane: 1. Get 1 cup chickpeas, soaked overnight 1. Take 2 large tomatoes 1. Take 1 cup thick yoghurt 1. Prepare 4 green chillies 1. Prepare 1 onion chopped 1. Make ready 1 tsp ginger paste 1. Take 2 tsp garlic paste 1. Prepare 2 tsp garam masala powder 1. Take 1 tea bag (optional) 1. Prepare to taste Salt 1. Get 2-3 tbsp oil 1. Get To garnish 1. Make ready as needed Chopped coriander Leaves 1. Get as needed sliced onion 1. Get as needed Split fresh chilli ##### Instructions to make Lahori Chane: 1. In a pressure cooker boil soaked chickpeas in 3 cups of water,1/2 tsp salt and a tea bag after discarding the string, for 4-5 whistles. 1. Grind tomatoes, green chillies and garam masala in a mixer jar. 1. Add thick yoghurt and grind again quickly. 1. Heat up 2-3 tablespoons of oil, when oil is just warm add ginger and garlic paste. Let it fry slowly. 1. Add chopped onion and salt fry until light brownish then add the ground paste. 1. Masala will splash a bit due to water content, you can cover it half and stir occasionally. 1. When you see no bubbles in masala anymore and oil starts separating is the sign that masala is ready. 1. Drain chickpeas from the water, (discard the teabags) add them in masala, mix very well. I already had boiled chickpea without using a teabag, so I have used the same. 1. Add water from chickpeas as much needed to make a thick gravy. 1. The trick is to let it simmer on a slow flame for at least 15-20 minutes, adjusting the consistency of the gravy. You can use a ladle and mash some of the chickpeas if you like. 1. Garnish and serve with chapati, paratha, puri or jeera rice. So that's going to wrap it up for this exceptional food lahori chane recipe. Thanks so much for your time. I'm confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!