Lahori Chanay
Serves 4
Directions
- 1Soak white chickpeas with baking soda and water overnight.
- 2Drain chickpeas and rinse them.
- 3Boil the chickpeas in a pot with sufficient water, baking soda, and black salt.
- 4Blend the sliced onion and green chilies separately with a little water.
- 5Heat oil in a pan and fry the cinnamon, crushed red pepper, cloves, black peppercorns, black cardamom, and star anise.
- 6Add the onion paste to the pan and cook until golden.
- 7Mash one cup of the boiled chickpeas to create a thick gravy.
- 8Add garlic-ginger paste to the pan and fry for a minute and a half.
- 9Add the blended green chili paste to the pan and cook for 3-4 minutes.
- 10Stir in the coriander powder, cumin powder, and green cardamom.
- 11Add yogurt and continue to cook.
- 12Add the chicken cube and cook until the oil separates from the masala.
- 13Stir in the boiled chickpeas and the mashed chickpeas.
- 14Pour in one cup of chickpea liquid, cover, and cook for 3 minutes.
- 15Add milk and black pepper powder, stirring well.
- 16Add fresh green chilies and simmer for a final 2-3 minutes.
Ingredients
- 1 cup white chickpea
- 1 tsp baking soda
- water
- 1/4 tsp baking soda
- 1/2 tsp black salt
- 1 whole onion, sliced
- 5-6 whole green chili
- 1 cup oil
- 1 whole cinnamon stick
- 1 tsp crushed red pepper
- 4-5 whole clove
- 7-8 whole black peppercorn
- 1 whole black cardamom
- 1 whole star anise
- 1 tbsp garlic ginger paste
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 3 whole green cardamom
- 1/2 cup yogurt
- 1 whole chicken cube
- 1/2 cup milk
- 1 tbsp black pepper
Equipment
potpanblenderspatulamashermeasuring cupmeasuring spoon
Tips
- Crushed red pepper helps achieve a good color and flavor in the oil.
- Good bhunai (sautéing) of the masala is essential for the best result.
- Using milk provides a creamy texture.
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