Lahori Chikar Chole [Mushy Chickpea Curry]

Step 1

Soak the chickpeas overnight or for at least 4-6 hours. Tip the chickpeas into a large saucepan and pour in enough water. Bring to a boil and cook until chickpeas are soft but not too mushy. Check the doneness by pressing between fingers. Don't discard the water.

Step 2

If using canned chickpeas, add the drained canned chickpeas in the pan and pour in water, cook until soft.

Step 3

In a large pot heat the ghee and oil and add the onions and cook until golden (don't brown the onions). Add the ginger and garlic paste and saute till fragrant.

Step 4

Add all the spices except black pepper and cumin powder and mix well. Give a splash of water to mix it well.

Step 5

Blitz the boiled potato and 1/4 cup chickpeas. set aside

Step 6

Next, add the boiled chickpeas to the pot and mix well. Add the chickpea water, green cardamom, slit green chillies and chicken powder. Bring it to a boil, and lower the heat. Simmer for 15 mins.

Step 7

Now add the potato and chickpea mix for a creamier, mushy texture. The gravy shouldn’t be too thick or too thin. If it's too thick, add boiled water for desired consistency.

Step 8

Add the black pepper and cumin powder, mix and cook for another 5 minutes. Taste check and adjust seasoning if needed. Lastly add a pinch of baking soda, mix, cover and let simmer on low heat for 2-3 minutes.

Step 9

Before serving add 2Tbsp of hot ghee/oil on the top, don’t mix. Take out in a serving bowl.

Step 10

Serve with puri, naan or kulcha.