A Step-By-Step Guide to Make Lahori Choley (Chickpea Curry)
Lahori Choley Step By Step Pictures
Ultimate Chickpea Curry
A nearby restaurant has a Lahori Choley that I love to eat. I tried to make the dish 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 left trying to make it alone—until I met a lady who was a chef. While chatting, she agreed to teach me few dishes that I love but wasn't very good at making. 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 my three friends over for dinner and served the curry with rice and beetroot salad. Everyone was licking their fingers, and one of my friends even asked me if she can take some home with her.
Choose good-quality chick peas and soak them over night. If you don't have time to soak overnight then they will need at least 3 hours to soak. Before starting, cut the onion and the tomatoes, and rub 1 table spoon of bicarbonate soda and leave the chick peas. When its time to add them in 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.
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- 1 Mug/Big cup Chick Peas, perferably soaked overnight
- 2 Medium size Onion, 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 soda
- Few leaves Coriander, for garnishing
- Soak chick peas (preferably overnight).
- Cut onions and garlic and fry till they leave oil.
- Cut or puree the tomatoes and green chilies (depending on your preferred consistency).
- Put together onion, puree, and spices in a pot. Let it cook for five minutes.
- Add chickpeas (but don't forget to wash them first, as you had bicarbonate soda on them).
- Add water and let it cook for 20-30 minutes in pressure cooker or an hour and a half in a covered pot.
- Check to see if the chickpeas are soft. Then let them simmer until they reach your desired gravy consistency. Sprinkle coriander and enjoy.
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