date: 2020-07-30T04:56:40.856Z image: https://img-global.cpcdn.com/recipes/e31e053e2f9f39b3/751x532cq70/lahori-chane-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/e31e053e2f9f39b3/751x532cq70/lahori-chane-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/e31e053e2f9f39b3/751x532cq70/lahori-chane-recipe-main-photo.jpg author: Pearl McGee ratingvalue: 4.2 reviewcount: 49529 recipeingredient: - "1 cup chickpeas soaked overnight" - "2 large tomatoes" - "1 cup thick yoghurt" - "4 green chillies" - "1 onion chopped" - "1 tsp ginger paste" - "2 tsp garlic paste" - "2 tsp garam masala powder" - "1 tea bag optional" - "to taste Salt" - "2-3 tbsp oil" - " To garnish" - "as needed Chopped coriander Leaves" - "as needed sliced onion" - "as needed Split fresh chilli" recipeinstructions: - "In a pressure cooker boil soaked chickpeas in 3 cups of water,1/2 tsp salt and a tea bag after discarding the string, for 4-5 whistles." - "Grind tomatoes, green chillies and garam masala in a mixer jar." - "Add thick yoghurt and grind again quickly." - "Heat up 2-3 tablespoons of oil, when oil is just warm add ginger and garlic paste. Let it fry slowly." - "Add chopped onion and salt fry until light brownish then add the ground paste." - "Masala will splash a bit due to water content, you can cover it half and stir occasionally." - "When you see no bubbles in masala anymore and oil starts separating is the sign that masala is ready." - "Drain chickpeas from the water, (discard the teabags) add them in masala, mix very well. I already had boiled chickpea without using a teabag, so I have used the same." - "Add water from chickpeas as much needed to make a thick gravy." - "The trick is to let it simmer on a slow flame for at least 15-20 minutes, adjusting the consistency of the gravy. You can use a ladle and mash some of the chickpeas if you like." - "Garnish and serve with chapati, paratha, puri or jeera rice." categories: - Recipe tags: - lahori - chane katakunci: lahori chane nutrition: 293 calories recipecuisine: American preptime: "PT20M" cooktime: "PT41M" recipeyield: "4" recipecategory: Dessert ---  Hey everyone, it's me, Dave, welcome to our recipe page. Today, we're going to prepare a distinctive dish, lahori chane. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious. Lahori Chane is one of the most favored of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. Lahori Chane is something that I have loved my whole life. They're nice and they look fantastic. To get started with this particular recipe, we must prepare a few components. You can cook lahori chane using 15 ingredients and 11 steps. Here is how you cook that. ##### The ingredients needed to make Lahori Chane: 1. Take 1 cup chickpeas, soaked overnight 1. Get 2 large tomatoes 1. Take 1 cup thick yoghurt 1. Take 4 green chillies 1. Take 1 onion chopped 1. Take 1 tsp ginger paste 1. Prepare 2 tsp garlic paste 1. Get 2 tsp garam masala powder 1. Make ready 1 tea bag (optional) 1. Make ready to taste Salt 1. Get 2-3 tbsp oil 1. Get To garnish 1. Prepare as needed Chopped coriander Leaves 1. Get as needed sliced onion 1. Make ready as needed Split fresh chilli ##### Instructions to make Lahori Chane: 1. In a pressure cooker boil soaked chickpeas in 3 cups of water,1/2 tsp salt and a tea bag after discarding the string, for 4-5 whistles. 1. Grind tomatoes, green chillies and garam masala in a mixer jar. 1. Add thick yoghurt and grind again quickly. 1. Heat up 2-3 tablespoons of oil, when oil is just warm add ginger and garlic paste. Let it fry slowly. 1. Add chopped onion and salt fry until light brownish then add the ground paste. 1. Masala will splash a bit due to water content, you can cover it half and stir occasionally. 1. When you see no bubbles in masala anymore and oil starts separating is the sign that masala is ready. 1. Drain chickpeas from the water, (discard the teabags) add them in masala, mix very well. I already had boiled chickpea without using a teabag, so I have used the same. 1. Add water from chickpeas as much needed to make a thick gravy. 1. The trick is to let it simmer on a slow flame for at least 15-20 minutes, adjusting the consistency of the gravy. You can use a ladle and mash some of the chickpeas if you like. 1. Garnish and serve with chapati, paratha, puri or jeera rice. So that is going to wrap it up with this exceptional food lahori chane recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!