Directions
- 1Add butter and olive oil to a pan and heat.
- 2Add chopped red onions to the pan.
- 3Stir the onions and put the lid on to let them get soft and golden on a low heat.
- 4Add a good tablespoon of ginger and garlic paste to the softened onions, and let it catch a bit of color to deepen the flavor.
- 5Pour fresh blended tomato into the pan.
- 6Add the spices (salt, garam masala, coriander powder, red chilli basaar) to the pan.
- 7Add three heaped tablespoons of full-fat yogurt.
- 8Add a couple of chopped green chilies for extra heat.
- 9Stir everything well until completely combined, and the oil starts to separate.
- 10Add two tins of drained chickpeas to the masala.
- 11Coat the chickpeas in the masala and toast them slightly.
- 12Add about 200ml of liquid from the tins (or boiling water) to the chickpeas.
- 13Stir it through, put the lid on, and cook on a low heat for 15 minutes until the onions have melted away and it's silky smooth.
- 14Add another 250ml of boiling water and bring it to a boil again.
- 15Turn off the heat and use a hand blender to whisk one side of the pan for a few seconds to create a half creamy, half chunky texture, or mash by hand.
- 16Stir in fresh coriander.
- 17Serve the Lahori Chanay in a bowl.
Ingredients
- butter
- olive oil
- 2 red onions
- 1 tablespoon ginger and garlic paste
- fresh blended tomato
- 1 tsp salt
- 1 tsp garam masala
- 3 hpd tsp coriander powder
- 2 tsp red chilli basaar
- 3 tablespoons full-fat yogurt
- chopped green chilies
- 2 tins drained chickpeas
- 200 ml liquid from the tins or boiling water
- 250 ml boiling water
- fresh coriander
Equipment
panwooden spoonlidhand blenderbowl
Tips
- Don't rush the process of softening and browning the onions, as patience equals flavor.
- Using fresh blended tomato instead of passata gives a lighter and juicier lift.
- For the classic Lahori texture, half creamy and half chunky, blend one side of the pan with a hand blender for a few seconds or mash by hand.
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