Reply to Do you know that side of chickpeas “stew” that often comes with Kabobs?

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Reply to "Do you know that side of chickpeas “stew” that often comes with Kabobs?"

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[quote=Anonymous][quote=Anonymous][quote=Anonymous]Look for Lahori Choley recipes.

I haven't tried these but they look really good: 
https://www.youtube.com/watch?v=bM0F8lL4zaE
[/quote]

[youtube]https://www.youtube.com/watch?v=bM0F8lL4zaE[/youtube][/quote]

I finally made this and it was so so good. I used less oil so it wasn't as rich, but I actually liked that.

I typed out the recipe since it was hard to follow the video as I was cooking.

Chikar Cholay

1/2 kg chickpeas
1 tsp baking soda

Cover chickpeas with water, add baking soda, and soak for 12 hours or overnight

Drain

Add chickpeas to pressure cooker, cover with water 
Add 1 tsp salt 
Cook on high for 5 min; allow natural release for 10+ minutes; chickpeas should be soft
Drain and save water

Heat 1 cup oil (or less) in heavy dutch oven

1 Tbsp garlic paste
1 Tbsp ginger paste 
1 small red onion, pureed
1 tsp salt 
1 tsp cayenne
1 tsp red chili flakes 
1 tsp tumeric 
1 tsp black pepper

Fry spices

Puree 1 small boiled potato & 1/2 cup cooked chickpeas with a little water to make a paste 
Add paste and fry

Add more spices
3 pieces cinnamon stick (broken)
3 pieces black cardamon (broken)

Cook for 2-3 minutes over medium heat, stirring 
Add water, if needed

Add more spices
1 Tbsp cumin 
1 Tbsp coriander
1 tsp garam masala
1 tsp chicken powder (bouillon cube) 
1 tsp dried mango (rani amchur)

Add chickpeas 
1/2 c plain yogurt
2-3 c cooked chick pea water

Cover and cook on medium for 10 minutes

Add 1-2 tsp dried fenugreek leaves (kasoori methi) and some fresh chopped cilantro leaves

Cook on low for 3 minutes

Serve with rice and naan

[/quote]

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