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Chikar Cholay (Lahori Chana Masala)

5 from 1 vote
Restaurant-style Chikar Cholay at home — soft chickpeas in a thick, rich masala gravy, the Lahori way. My boiled potato and chickpea paste makes the gravy thick without any flour.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: Pakistani
Ingredients Method Video Notes

Ingredients
  

  • 2½ cups chickpeas dried (500 g)
  • 1 tsp baking soda for soaking
  • 1 tsp salt for boiling the chickpeas
  • 1 cup oil
  • 1/2 tbsp garlic paste
  • 1/2 tbsp ginger paste
  • 1 onion crushed
  • 1 tsp salt
  • 1 tsp red chilli powder
  • 1 tsp chilli flakes
  • 1 tsp turmeric powder
  • 1 tsp black pepper powder
  • 1 small boiled potato for the thickening paste
  • 1/2 cup boiled chickpeas for the thickening paste
  • 3 cinnamon sticks
  • 3 black cardamoms lightly crushed
  • 1 tsp cumin powder
  • 1 tbsp coriander powder
  • 1 tsp garam masala powder
  • 1 tsp chicken powder or 1 chicken stock cube
  • 1 tsp mango powder amchur — optional, skip if you can't find it
  • 1/2 cup yogurt
  • 3 cups reserved chickpea cooking water
  • 1 tsp kasuri methi dried fenugreek leaves
  • 3 green chillies finely chopped
  • Fresh coriander finely chopped (a little)

Method
 

  1. Soak the chickpeas in water with the baking soda, covered, overnight or for 12 hours.
  2. Drain. Pressure cook with water to cover and 1 tsp salt; after the whistle, cook 5 minutes (in an electric pressure cooker, High Pressure until the chickpeas are soft). Keep the cooking water — do not throw it away.
  3. Heat the oil in a wide saucepan. Fry the garlic and ginger paste a little, then add the crushed onion and cook until it changes colour and its water dries.
  4. Lower the heat. Add salt, red chilli powder, chilli flakes, turmeric and black pepper; fry well.
  5. Blend the boiled potato and 1/2 cup boiled chickpeas with a little water into a paste. Add to the masala and fry well.
  6. Add cinnamon sticks and black cardamoms; cook 2–3 minutes on medium, stirring, adding a splash of water if needed.
  7. Add cumin, coriander, garam masala, chicken powder and mango powder; cook a little.
  8. Add the boiled chickpeas and mix. Add the yogurt and cook until the oil separates.
  9. Add 3 cups of the reserved chickpea water. Cover and cook 10 minutes on medium.
  10. Add kasuri methi, green chillies and fresh coriander. Cook 3 minutes on low, until the oil separates. Serve with rice or naan.

Video

Notes

Do not throw away the chickpea cooking water — it becomes the gravy and carries the flavour.
The better the masala is fried, the better the chickpeas taste. Do not rush that step.
Mango powder is optional; skip it if you can't find it.