Lahori Chanay
Lahori Chana brings bold, spiced flavours straight from the streets of Lahore. Packed with aromatics and simmered to perfection, it's a hearty vegetarian staple that’s perfect for everyday meals or festive spreads.
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 500 g Chickpeas (Chana)
- 100 ml Oil
- 1/2 Black Peppercorns
- 4-5 Cloves
- 1 Cinnamon Stick
- 1 tsp Cumin Seeds
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 2 Onions (pureed)
- 1 tsp Salt
- 1 tsp Coriander Powder
- 1/2 tsp Chilli Flakes
- 1 tsp Black Pepper
- 100 g Yoghurt
- 300 ml Water
Instructions
- 1
Add the oil to a pot or pan and heat it up on medium heat until hot.
- 2
Add the whole spices—black peppercorns, cloves, cinnamon stick, and cumin seeds—and sauté for 1 minute until fragrant.
- 3
Add the pureed onion and cook for 4–5 minutes, stirring occasionally, until it becomes golden and the raw smell disappears.
- 4
Add the ginger paste and garlic paste, then sauté for 1 minute to cook off the raw aroma.
- 5
Add the ground spices—salt, coriander powder, chilli flakes, and black pepper—and cook for 3–4 minutes, stirring frequently to prevent burning and to let the oil separate.
- 6
Add the yoghurt and cook for 4–5 minutes, stirring continuously to avoid curdling, until the mixture thickens and deepens in colour.
- 7
Add 700g chickpeas (drained) and cook for 4–5 minutes, stirring well so the chickpeas are coated in the masala.
- 8
Take the remaining 100g chickpeas and blend them with 2–3 tablespoons of water to make a smooth chickpea paste.
- 9
Add the chickpea paste to the pan and cook for another 4–5 minutes, stirring to combine and thicken the curry.
- 10
Add water, cover with a lid, and cook for 15 minutes on medium heat to allow the flavours to fully develop.