Lahori Chanay

15 mins
Serves 1
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Directions

  1. 1Add butter and olive oil to a pan and heat.
  2. 2Add butter and olive oil to a pan and heat.
  3. 3Add butter and olive oil to a pan and heat.
  4. 4Add chopped red onions to the pan.
  5. 5Add chopped red onions to the pan.
  6. 6Add chopped red onions to the pan.
  7. 7Stir the onions and put the lid on to let them get soft and golden on a low heat.
  8. 8Stir the onions and put the lid on to let them get soft and golden on a low heat.
  9. 9Stir the onions and put the lid on to let them get soft and golden on a low heat.
  10. 10Add a good tablespoon of ginger and garlic paste to the softened onions, and let it catch a bit of color to deepen the flavor.
  11. 11Add a good tablespoon of ginger and garlic paste to the softened onions, and let it catch a bit of color to deepen the flavor.
  12. 12Add a good tablespoon of ginger and garlic paste to the softened onions, and let it catch a bit of color to deepen the flavor.
  13. 13Pour fresh blended tomato into the pan.
  14. 14Pour fresh blended tomato into the pan.
  15. 15Pour fresh blended tomato into the pan.
  16. 16Add the spices (salt, garam masala, coriander powder, red chilli basaar) to the pan.
  17. 17Add the spices (salt, garam masala, coriander powder, red chilli basaar) to the pan.
  18. 18Add the spices (salt, garam masala, coriander powder, red chilli basaar) to the pan.
  19. 19Add three heaped tablespoons of full-fat yogurt.
  20. 20Add three heaped tablespoons of full-fat yogurt.
  21. 21Add three heaped tablespoons of full-fat yogurt.
  22. 22Add a couple of chopped green chilies for extra heat.
  23. 23Add a couple of chopped green chilies for extra heat.
  24. 24Add a couple of chopped green chilies for extra heat.
  25. 25Stir everything well until completely combined, and the oil starts to separate.
  26. 26Stir everything well until completely combined, and the oil starts to separate.
  27. 27Stir everything well until completely combined, and the oil starts to separate.
  28. 28Add two tins of drained chickpeas to the masala.
  29. 29Add two tins of drained chickpeas to the masala.
  30. 30Add two tins of drained chickpeas to the masala.
  31. 31Coat the chickpeas in the masala and toast them slightly.
  32. 32Coat the chickpeas in the masala and toast them slightly.
  33. 33Coat the chickpeas in the masala and toast them slightly.
  34. 34Add about 200ml of liquid from the tins (or boiling water) to the chickpeas.
  35. 35Add about 200ml of liquid from the tins (or boiling water) to the chickpeas.
  36. 36Add about 200ml of liquid from the tins (or boiling water) to the chickpeas.
  37. 37Stir 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.
  38. 38Stir 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.
  39. 39Stir 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.
  40. 40Add another 250ml of boiling water and bring it to a boil again.
  41. 41Add another 250ml of boiling water and bring it to a boil again.
  42. 42Add another 250ml of boiling water and bring it to a boil again.
  43. 43Turn 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.
  44. 44Turn 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.
  45. 45Turn 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.
  46. 46Stir in fresh coriander.
  47. 47Stir in fresh coriander.
  48. 48Stir in fresh coriander.
  49. 49Serve the Lahori Chanay in a bowl.
  50. 50Serve the Lahori Chanay in a bowl.
  51. 51Serve the Lahori Chanay in a bowl.

Ingredients

  • butter
  • butter
  • butter
  • olive oil
  • olive oil
  • olive oil
  • 2 red onions
  • 2 red onions
  • 2 red onions
  • 1 tablespoon ginger and garlic paste
  • 1 tablespoon ginger and garlic paste
  • 1 tablespoon ginger and garlic paste
  • fresh blended tomato
  • fresh blended tomato
  • fresh blended tomato
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp garam masala
  • 1 tsp garam masala
  • 1 tsp garam masala
  • 3 hpd tsp coriander powder
  • 3 hpd tsp coriander powder
  • 3 hpd tsp coriander powder
  • 2 tsp red chilli basaar
  • 2 tsp red chilli basaar
  • 2 tsp red chilli basaar
  • 3 tablespoons full-fat yogurt
  • 3 tablespoons full-fat yogurt
  • 3 tablespoons full-fat yogurt
  • chopped green chilies
  • chopped green chilies
  • chopped green chilies
  • 2 tins drained chickpeas
  • 2 tins drained chickpeas
  • 2 tins drained chickpeas
  • 200 ml liquid from the tins or boiling water
  • 200 ml liquid from the tins or boiling water
  • 200 ml liquid from the tins or boiling water
  • 250 ml boiling water
  • 250 ml boiling water
  • 250 ml boiling water
  • fresh coriander
  • fresh coriander
  • 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.