Oops - forgot...

add a handful of sliced jalapeno with the cilantro

Anonymous wrote:

Anonymous wrote:Look for Lahori Choley recipes.

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

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

OP, what kind of oil did you use? Would olive oil work or throw off the flavor?

thanks for posting back on the recipe. the afghani restaurant near us has the best chickpeas. I always wondered why they were so oily though, not thinking that the recipe needed that much oil.

Anonymous wrote:

Anonymous wrote:Op here: I followed the recipe on the video and the stew was DELICIOUS. Better than the ones from restaurant actually. The only change I made was to add red chard to it in the very end (trying to sneak those vegetables because of a picky eater). Everyone loved it, including picky eater

Since I didn't have mango powder, I added a few chunks of frozen mango along with the onions/garlic/ginger to sautee and, later on, once they were very soft, I mashed them and they blended into the stew. I have no idea if they made a difference because I could not taste any mango/sweet flavor in the stew - at all.

PS: I also didn't use as much oil.

The mango powder (aamchur) is made from unripe mangoes and is commonly used to add a tart flavor in the subcontinent. A better substitute would be lemon juice, not sweet mango.

Oh, great to know for future reference

Anonymous wrote:Op here: I followed the recipe on the video and the stew was DELICIOUS. Better than the ones from restaurant actually. The only change I made was to add red chard to it in the very end (trying to sneak those vegetables because of a picky eater). Everyone loved it, including picky eater

Since I didn't have mango powder, I added a few chunks of frozen mango along with the onions/garlic/ginger to sautee and, later on, once they were very soft, I mashed them and they blended into the stew. I have no idea if they made a difference because I could not taste any mango/sweet flavor in the stew - at all.

PS: I also didn't use as much oil.

The mango powder (aamchur) is made from unripe mangoes and is commonly used to add a tart flavor in the subcontinent. A better substitute would be lemon juice, not sweet mango.

Anonymous wrote:Op here: I followed the recipe on the video and the stew was DELICIOUS. Better than the ones from restaurant actually. The only change I made was to add red chard to it in the very end (trying to sneak those vegetables because of a picky eater). Everyone loved it, including picky eater

Since I didn't have mango powder, I added a few chunks of frozen mango along with the onions/garlic/ginger to sautee and, later on, once they were very soft, I mashed them and they blended into the stew. I have no idea if they made a difference because I could not taste any mango/sweet flavor in the stew - at all.

PS: I also didn't use as much oil.

Mango powder (amchur) is not at all sweet. It's kind of tart/sour, actually. It's made from green mangoes. I'm glad your curry turned out well.

Anonymous wrote:Op here: I followed the recipe on the video and the stew was DELICIOUS. Better than the ones from restaurant actually. The only change I made was to add red chard to it in the very end (trying to sneak those vegetables because of a picky eater). Everyone loved it, including picky eater

Since I didn't have mango powder, I added a few chunks of frozen mango along with the onions/garlic/ginger to sautee and, later on, once they were very soft, I mashed them and they blended into the stew. I have no idea if they made a difference because I could not taste any mango/sweet flavor in the stew - at all.

PS: I also didn't use as much oil.

Thanks for the update! The video looks amazing - can't wait to try myself.

Op here: I followed the recipe on the video and the stew was DELICIOUS. Better than the ones from restaurant actually. The only change I made was to add red chard to it in the very end (trying to sneak those vegetables because of a picky eater). Everyone loved it, including picky eater

Since I didn't have mango powder, I added a few chunks of frozen mango along with the onions/garlic/ginger to sautee and, later on, once they were very soft, I mashed them and they blended into the stew. I have no idea if they made a difference because I could not taste any mango/sweet flavor in the stew - at all.

PS: I also didn't use as much oil.