Lahori Chikar Cholay

Ready in

40 mins

Cuisine

Pakistani · Lahori

Prep Time

10 min

Cook Time

30 min

Serving

4 People

Difficulty

Medium

Calories / Serving

~350 kcal

Spicy Level

Recipe by MAAF COOKS on YouTube
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Measurements
Tap an ingredient to mark it ready0 of 23 ready
All Ingredients

For Curry Base

All Ingredients

For Special Masala

All Ingredients

Main Ingredients

All Ingredients

For Garnish

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. Prepare the Curry Base

    Heat 2 tablespoons of olive oil in a pan. Add 1 tablespoon of chopped onions and fry slightly until translucent.

  2. Add Ginger Garlic Paste

    Add 1 tablespoon of ginger garlic paste and fry for a few seconds until fragrant.

  3. Add Dry Spices

    Add 1 tablespoon of water, 1 teaspoon of red chili powder, 1 teaspoon of turmeric, and 0.5 teaspoon of salt. Fry the masala until well combined and fragrant.

  4. Simmer Masala

    Add 0.5 cup of water to the masala and let it cook on a low flame until the water and oil separates.

  5. Prepare Special Masala

    Take 1 teaspoon dry coriander, 1 teaspoon white cumin, 1 teaspoon pomegranate seeds, 1 teaspoon whole black pepper, 1 big cardamom, and 2 dried red chilies. Roast them and then coarsely grind them into a powder.

  6. Add Ground Masala

    Add 2 tablespoons of the ground special masala to the curry base and mix well.

  7. Boil Chickpeas

    Soak 250g chickpeas overnight. Add 1 potato (cut into pieces), 0.5 sliced onion, and 0.5 teaspoon salt to the soaked chickpeas. Boil until the chickpeas and potatoes are tender.

  8. Prepare Thickening Paste

    Take out the boiled potato pieces, all the boiled onion, and 1 tablespoon of boiled chickpeas. Grind them to make a fine paste.

  9. Add Thickening Paste to Curry

    Add the ground paste to the curry base and mix well.

  10. Combine Chickpeas and Curry

    Add the remaining boiled chickpeas along with their boiling water to the pan.

  11. Simmer the Cholay

    Add 0.5 cup of water, mix well, and cook on a low flame for .

  12. Add Kasuri Methi and Ghee

    Add 0.5 teaspoon of Kasuri Methi and 1 tablespoon of Desi Ghee. Cook on low flame for .

  13. Serve

    Dish out the Lahori Chikar Cholay. Garnish with sliced onion, coriander leaves, and a squeeze of lemon juice before serving.

Before You Cook

Helpful details before you start
Ingredient SubstitutionsMissing something? View suitable alternatives.
View 5 swaps

  • No Onion?

    • 1 tbsp onion powder (per medium onion)
    • 3 tbsp dried minced onion
    • Shallots or leeks (1:1)

  • No Garlic (fresh)?

    • 1/4 tsp garlic powder (per clove)
    • 1/2 tsp garlic granules (per clove)

  • No Ghee?

    • Unsalted butter (1:1)
    • Neutral oil (1:1, lacks the toasted note)

  • No Cilantro?

    • Flat-leaf parsley (1:1, milder)
    • Fresh mint (in chutneys, salads)

  • No Lemon juice?

    • Lime juice (1:1)
    • 1/2 the amount white vinegar — In dressings, savory dishes.

Plan Ahead

Complete this step earlier to save time later.

  • Boil ChickpeasOvernight

    Soak 250g chickpeas overnight. Add 1 potato (cut into pieces), 0.5 sliced onion, and 0.5 teaspoon salt to the soaked chickpeas. Boil until the chickpeas and potatoes are tender.

    View Step 7

Variations

Simple ways to adapt this recipe.

  • For a richer tasteCustomise

    You can add a tablespoon of cream or yogurt at the end.

  • Serve with different types of bread like naan

    Puri, or paratha.

Helpful Tips

Small details that can improve the final result.

  • PreparationSoaking Chickpeas Overnight Is Crucial

    Soaking chickpeas overnight is crucial for proper cooking and texture.

  • Flavour tipAdjust Spice Levels According to Your Preference
  • Cooking tipGrinding a Portion of the Boiled Chickpeas

    Potatoes, and onions helps thicken the gravy naturally.

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