BLACK PEPPER CHICKPEA CURRY (UNIQUE CHICKPEA CURRY RECIPE)| Lahori Chana Recipe

Lahori Chole Masala Recipe – Lahori Chana Masala Recipe – Chickpea Curry
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Ingredients – Serves 5 to 6
* 1 cup (standard measuring cup) dry chickpeas. Soak chickpeas overnight in 1liter water along with 1 tablespoon salt and 1/2 teaspoon baking soda. Next day drain out water and give a quick rinse with fresh water.
* 10 gm ginger
* 13 gm/ 4 to 5 cloves of garlic
* 200 gm/ 1large onion
* 3 to 4 green chillies optional. You can keep the green chillies whole so that the gravy doesn’t become overly hot.
* 1/2 inch length cinnamon stick
* 1 black cardamom (optional)
* 2 green cardamoms
* 2 cloves
* 2 teaspoons ground coriander(dhania powder)
* 1 teaspoon ground cumin (jeera powder)
* 3 tablespoons plain unflavored yogurt. stir the yogurt very well to attain a smooth texture. take out the yogurt from fridge at least half an hour before cooking.
* 1/4 th teaspoon garam masala powder
* 1 teaspoon crushed kasoori methi (dried fenugreek leaves)
* 1/4 th teaspoon red chilli powder (optional)
* 1 tablespoon butter/ghee
* 1 teaspoon heaped black peppercorn coarsely crushed. I measured out 2 teaspoons after crushing and used it. Please use freshly crushed black pepper for better results
* 6 tablespoons oil or adjust proportion according to your preference
* 1 & 1/2 teaspoons salt
Method –
* pressure cook chickpea with 3 cups of water for 20 -25 mins
* separate out the chickpeas from the broth
* separate out 1/3rd cup cooked chickpeas and puree it in a blender with little bit of broth
* boil the onions in water for about 3 to 4 mins, drain the water and puree it with ginger, garlic and a green chilli
* heat oil, add cinnamon stick, black & green cardamoms, cloves
* lower heat , add the pureed onion. Please use a cover as there will be splatter
* fry the onion puree stirring it frequently on medium heat till it becomes dry and pasty
* add coriander and cumin powder along with a splash of water and stir on low heat for a min
* add cooked chickpea along with salt
* on low heat add yogurt and mix everything very well along with little bit of broth
* add the remaining broth and once the gravy comes up to boil, cover for 5 mins
* after 5 mins add pureed chickpeas, mix and cover again for 5 mins
* open lid after 5 mins, add garam masala powder, kasoori methi, little bit of red chilli powder if you wish to, butter, coarsely crushed black pepper and green chillies. Stir and cover again on low heat for 2 mins.
Serve with bread/roti/naan/paratha/puri/rice
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On today’s menu is a chickpea recipe that is so  unique and so different from a regular chickpea   Curry using just a few basic ingredients you will  be making something that tastes too delicious   nomoshkar and welcome to curries with bumbi  I had soaked overnight a cup of chickpeas in  

Water along with half a teaspoon of baking soda  and a tablespoon of salt baking soda makes the   chickpeas buttery soft and the salt helps them  to improve the texture of beans when cooked next   day drain out and discard all that salty water  and give the chickpeas a quick rinse with fresh  

Water I am using an instant pot today you can use  any pressure cooker or you can also cook without   using a pressure cooker but the cooking time  in that case will be a lot more I added about  

3 cups of hot water to the chickpeas then pressure  cook it for 25 minutes if using an instant pot or   20 minutes of using a regular pressure cooker  in the meantime let’s deal with the onion you  

Need a large onion or two to three medium onions  I like to boil the onions for about 2 to 3 minutes   because I will be blending the onions and if I  use raw Blended onions it takes a long time to  

Get rid of that raw oniony flavor and sometimes it  gets bitter so this is the best way I feel after   that drain all the water and allow the onions to  cool down before blending if your blender cannot  

Handle hot stuff once cool down add the them to  your blender along with a green chili the chili   that I am using is very mild in terms of heat  level and if you do not like chili heat you can  

Skip that then Ginger goes in followed by garlic  I added about 2 tbspoon of water and blend it to   a smooth paste you can add a little more water  if you see your blender blades are not moving  

You need a smooth consistency like this coming to  the chickpeas after 25 minutes allow the pressure   to be released naturally and then open the lid  of your cooker next I will be straining all the   chickpea broth but do not throw that away you  need to use that later on now from these boiled  

Chickpeas I separated out about a third of a cup  and I will blend it along with a little bit of   that broth again please do not blend when they  are too hot if your blender cannot handle hot  

Stuff we are looking for a smooth consistency  like this okay all prepping done so let’s start   cooking shall we heat oil on medium heat whole  spices go in a small cinnamon stick one black   cardamom which gives a smoky flavor but it is  optional two green cardamoms and two cloves  

Then heat low and get ready for a splatter moment  because the Blended onion garlic paste enters the   scene fry it on medium low heat now my friends try  using a non-stick pan or any pan with a heavy base  

Because whenever pureed onions are used there  is a tendency of things sticking at the bottom   so you need to stir very frequently do not run to  get a glimpse of your favorite show on television  

At this time because when you will be back chances  are the onions will get burnt fry them till they   change from being watery to a more thicker paste  though things are looking ridiculously awful on   screen that’s how it will look like when you  are using red onions you can also use yellow  

Or white onions and don’t think my onions got  burnt because I won’t ever let that happen next   is spice time 2 tsp of ground coriander that is  dhania powder and a teaspoon of ground cumin that  

Is jeera powder and a splash of water to prevent  the spices from burning stir on low heat for a   minute and then the chickpeas tumble down along  with salt mix the chickpeas with the fried onion Masala after that heat low  and add 3 tblspoon of plain  

Unflavored yogurt along with some of the chickpea broth finally I added the remaining chickpea broth   when it starts to Bubble Up lower heat  to low and allow it to simmer for 5 minutes after 5 minutes lift off and add the puree

Chickpeas this will not only bring a  thickness to the gravy but will make it creamy I feel like adding just a fourth of  a teaspoon of chili powder as things were   looking too white then cover on for 5 more  minutes 5 minutes done and more goodness on  

The way just a four of a teaspoon of garam  masala powder a teaspoon of crushed kasuri   methi that is dried fenugreek leaves and then  butter and now you know to what level this is   going and finally the star of the show that is  2 teaspoons of coarsely crushed black pepper  

Along with green chilies which are optional  if you’re doubtful about the heat regarding   the black pepper add 1 teaspoon to start with  and you can always add more later if required   do a taste test and adjust the seasonings I  felt the need to add half a teaspoon more of

Salt cover it for 2 more minutes and you’re done the gravy is Silky creamy and it has  such a unique flavor and my friends use   coarsely crushed black pepper to enjoy  its peppery notes the butter gives its  

Own signature flavor you can also use ghee  instead of butter or you can leave them out   entirely it will still be delicious you can  have this with bread Roy naan parata and of   course rice please click that like button  for me and I will see you next time bye- bye