Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to make a distinctive dish, lahori chane. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Lahori Chane is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. Lahori Chane is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can have lahori chane using 15 ingredients and 11 steps. Here is how you can achieve it.
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The ingredients needed to make Lahori Chane:
- Prepare 1 cup chickpeas, soaked overnight
- Take 2 large tomatoes
- Prepare 1 cup thick yoghurt
- Prepare 4 green chillies
- Take 1 onion chopped
- Make ready 1 tsp ginger paste
- Make ready 2 tsp garlic paste
- Get 2 tsp garam masala powder
- Prepare 1 tea bag (optional)
- Take to taste Salt
- Prepare 2-3 tbsp oil
- Take To garnish
- Prepare as needed Chopped coriander Leaves
- Prepare as needed sliced onion
- Make ready 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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