Fresh, Cooking Recipe Lahori Chickad Chole curry Home Style
Without fail recipe ultimate Lahori Chickad Chole curry easy, bouncy, practical.
Good Evening mother, now you get present recipe Lahori Chickad Chole curry with 14 ingredients and 5 steps. Below this is how to cook, please observe carefully.
In cooking there are some level that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 14 ingredients and 5 stages of easy cooking Lahori Chickad Chole curry.
Ingredients all Lahori Chickad Chole curry #
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Prepare 1 cup : Chickpeas.
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Prepare 1 : large onion chopped.
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Needed 1 tsp : red chilli powder.
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Needed 1/2 tsp : turmeric powder.
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Prepare 1 tsp : coriander powder.
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Prepare 1/2 tsp : pomegranate seed powder.
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Needed 1/2 tsp : Aamchur powder.
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Prepare 1/2 tsp : cumin seeds.
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Prepare 1/2 tsp : kasuri Methi.
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Prepare 1/2 Tbsp : coriander seeds roughly crushed.
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Needed leaves : Few coriander.
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Needed 2 Tbsp : ghee.
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Prepare as per taste : Salt.
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Needed as required : For garnish - chopped coriander leaves, ginger julienned, green chillies sliced.
If all main ingredients Lahori Chickad Chole curry it’s ready, We’re going into the cooking stage. Below is how to preparing with fast.
Step by Step Cooking Lahori Chickad Chole curry #
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Soak overnight the chickpeas and on pressure cooker boil for 3 whistles. Set aside, strain but retain the water.
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In a pan heat ghee and add cumin seeds and chopped onion. Fry till brown.
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Add coriander powder, turmeric powder, red chilli powder, coarsely crushed coriander seeds, Aamchur powder, pomegranate seed powder. Mix well and cook for 1 min. Add boiled chickpeas and stir. Mash coarsely the chickpeas. Add the chickpeas boiled water and stir.
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Add kasuri Methi, salt. Stir well. Add chopped coriander leaves. Set aside.
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Plate and garnish with ginger juliennes, chopped green chillies and some more chopped coriander leaves.
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