The Best Lahori Chikar Cholay – Punjabi Style
Lahori Chikar Cholay is a rich and flavorful Punjabi chickpea curry with a thick, velvety texture. It’s made by sautéing onions, ginger-garlic paste, and spices, then adding blended chickpeas for creaminess. Whole chickpeas, yogurt, and chicken powder are mixed in, cooked until the oil separates, and simmered to perfection. Serve hot with naan or rice for an authentic Lahori experience!
Ingredients
- 500 grams Chickpeas (soaked overnight & boiled) or 3 Cans
- 1 small Onion finely chopped
- 1 tbsp Ginger garlic Paste
- Salt to taste
- 1 tsp Turmeric Powder
- 1 tsp Red Chili Powder
- 3-4 Green Cardamoms
- 1/2 cup Yogurt beaten
- 1 tsp Chicken powder a secret ingredient
- 1 cup Oil or Ghee
Homemade Cholay Masala:
(Blend the following whole spices into a fine powder and keep aside)
- 1 tbsp Cumin Seeds
- 1 tbsp Coriander Seeds
- 1 tbsp Black Peppercorns
- 1 Black Cardamom
- 5-6 Cloves
- 1 Cinnamon Stick
- 1 Star Anise
Instructions
Step 1: Prepare the Cholay Masala
- Grind all the whole spices (cumin, coriander, black pepper, black cardamom, cinnamon stick, star anise, cloves) into a fine powder using a spice grinder.
- Keep it aside.
Step 2: Cook the Base Masala
- Heat oil or ghee in a pan on medium heat.
- Add chopped onions and sauté until soft and translucent.
- Stir in ginger-garlic paste and cook for 1-2 minutes until fragrant.
- Add red chili powder, turmeric, and green cardamoms. Stir well and cook for a minute. Add a splash of water to prevent the spices from burning.
- Add the ground spices (chana masala) and cook for a minute.
Step 3: Thicken the Gravy
- Blend ½ cup of cooked chickpeas into a smooth paste using a little water. This step gives the dish its signature thick texture.
- Add the blended chickpea paste to the pan and cook for 2-3 minutes, stirring continuously.
Step 4: Cook the Chickpeas
- Add the remaining whole chickpeas (boiled or canned) to the pan.
- Mix in yogurt and chicken powder. Adjust salt to taste. Stir everything well.
- Cook on high heat until the oil separates from the gravy. This enhances the flavor.
Step 5: Simmer and Serve
- Add boiling water gradually to get the desired consistency (thick but slightly runny).
- Cover and simmer on medium-low heat for 10-15 minutes, stirring occasionally.
- Garnish with chopped green chilies, fresh coriander, and a squeeze of lemon juice.
- Serve hot with naan, kulcha, or rice.
Video
Notes
1. Can I use canned chickpeas instead of dried chickpeas?
Yes! Canned chickpeas save time and work just as well. However, if using dried chickpeas, soak them overnight and boil until tender before using them in the recipe.2. How can I make the gravy thicker?
Blending a portion of the chickpeas into a paste creates a thick and creamy texture. You can also mash some chickpeas with a spoon while cooking.3. What can I serve with Lahori Chikar Cholay?
It’s best paired with naan, kulcha, paratha, or even plain basmati rice. A side of sliced onions, green chilies, and pickles enhances the meal.4. Can I make it spicier?
Absolutely! Increase the red chili powder or add chopped green chilies while cooking for extra heat.5. How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat on the stove with a splash of water to bring back the consistency. Tried this recipe?Mention @itstastybygohar or tag #itstastybygohar
