Step-by-Step Instructions

1. 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. 2.Add Ginger Garlic Paste

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

3. 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. 4.Simmer Masala

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

5. 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. 6.Add Ground Masala

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

7. 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. 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. 9.Add Thickening Paste to Curry

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

10. 10.Combine Chickpeas and Curry

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

11. 11.Simmer the Cholay

    Add 0.5 cup of water, mix well, and cook on a low flame for 10 minutes.

12. 12.Add Kasuri Methi and Ghee

    Add 0.5 teaspoon of Kasuri Methi and 1 tablespoon of Desi Ghee. Cook on low flame for 5 seconds.

13. 13.Serve

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