A Step-by-Step Guide for Making Lahori Choley (Chickpea Curry)
Ultimate Chickpea Curry Recipe
A nearby restaurant has a lahori choley that I love. I tried to make it at home many times without much luck. It never tasted like the restaurant's: my gravy didn't thicken enough or get brown enough, and the chickpeas were never as soft as they should have been. So I stopped trying to make it alone—until I met a chef who agreed to teach me. The first recipe I asked for was lahori choley!
The dish turned out awesome, better than before, and the aroma was just marvelous. I invited three friends over and served them curry with rice and beetroot salad. Everyone was licking their fingers, and one of my friends even asked me if she could take some home with her.
Preparation Tips for Chickpeas:
- Choose good-quality chickpeas, rub them with a tablespoon of bicarbonate of soda (baking soda), and soak them overnight. If you don't have time to soak overnight, then they will need at least 3 hours to soak.
- When it's time to add them to the gravy, wash them three times before doing so.
- Add at least 3 glasses of water to them when you put them in the pressure cooker. Check them after 20 to 30 minutes. They should be really soft. When they are soft and ready, then let them simmer until gravy reaches the consistency you like.
- 1 cup chickpeas, soaked overnight
- 2 medium onions, finely chopped
- 2 tomatoes, roughly chopped
- 3 green chilies, roughly chopped
- 3 cloves garlic, roughly chopped
- 1 tsp garam masala
- 1 tsp salt
- 1 tsp red chilli
- 1 tsp turmeric
- 1 tbsp bicorbonate of soda (baking soda)
- A few leaves of coriander, to garnish
- Soak chickpeas (preferably overnight).
- Cut onions and garlic and saute in oil.
- Cut or puree the tomatoes and green chilies (depending on your preferred consistency).
- Put together onion/garlic, puree, and the spices in a pot. Let it all cook for five minutes.
- Add the chickpeas (don't forget to first wash off all the bicarbonate of soda thoroughly).
- Add water and let it all cook for 20-30 minutes in a pressure cooker or an hour and a half in a covered pot.
- Check to see if the chickpeas are soft. Let them simmer until they reach your desired gravy consistency. Sprinkle coriander to serve and enjoy.