Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, lahori chane. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Lahori Chane is one of the most favored of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Lahori Chane is something which I’ve loved my whole life.
Lahori chane(chickpeas) is one of those. Chickpeas are cooked in a yoghurt-tomato based thick gravy with no red chilli powder and turmeric used. Time Changes in Lahore Over the Years.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook lahori chane using 15 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Lahori Chane:
- Get 1 cup chickpeas, soaked overnight
- Make ready 2 large tomatoes
- Get 1 cup thick yoghurt
- Take 4 green chillies
- Take 1 onion chopped
- Make ready 1 tsp ginger paste
- Prepare 2 tsp garlic paste
- Make ready 2 tsp garam masala powder
- Prepare 1 tea bag (optional)
- Make ready to taste Salt
- Make ready 2-3 tbsp oil
- Take To garnish
- Take as needed Chopped coriander Leaves
- Make ready as needed sliced onion
- Get as needed Split fresh chilli
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Instructions to make Lahori Chane:
- 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.
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So that’s going to wrap it up with this special food lahori chane recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
