Lahori Chane.
You can cook Lahori Chane using 15 ingredients and 11 steps. Here is how you cook it.
Ingredients of Lahori Chane
- You need 1 cup of chickpeas, soaked overnight.
- You need 2 of large tomatoes.
- It's 1 cup of thick yoghurt.
- It's 4 of green chillies.
- It's 1 of onion chopped.
- You need 1 tsp of ginger paste.
- You need 2 tsp of garlic paste.
- Prepare 2 tsp of garam masala powder.
- Prepare 1 of tea bag (optional).
- You need to taste of Salt.
- It's 2-3 tbsp of oil.
- Prepare of To garnish.
- Prepare as needed of Chopped coriander Leaves.
- Prepare as needed of sliced onion.
- Prepare as needed of Split fresh chilli.
Lahori Chane instructions
- 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..
