ShoreSahib's Delish Lahori Style Kaley Chaney

ShoreSahib's Delish Lahori Style Kaley Chaney


Kaley Chaley: 2 cups

Red Onions: 1 large or two small

Tomatoes: Roma 3-5 medium sized

Green Chillies: 2 diced thinly

Ginger finely julienned: 2 tablespoon

Cilantro: A small bunch diced finely with stems

Spice Mixture:

One tablespoon Lal Mirch
Half teaspoon Haldi
half teaspoon black salt
One tablespoon Anar Dana Powder
Salt to taste

Grind the following spices in coffeegrinder:

One stick Cinnamon
2 Black Cardamoms
One bay leaf
One tablespoon Fenugreek
Black peppercorns: 8-10

Method:

Soak 2 cups of Kaley Chaney at night in water.

The next day, rinse well.

In a pressure cooker, caramelize one thinly sliced red onion in half cup extra virgin Olive oil.

Then add Spice mixture and fry for a few moments.

Then add the diced tomatoes.

Fry the masala for a few minutes using a bit of water.

Then add kaley chaney and 8 cups of water. Cover the pressure cooker with lid tightly and heat on high until whistle blows.

Note the time at ths time, and lower the heat to medium low and let whistle blow for 20 minutes.

Turn off heat. Cool pressure cooker in sink with cold water running on top.

Then remove cover when safe to do so.

Add the julienned ginger and diced green chilli pepper and simmer on low heat for 15 minutes.
Garnish with Finely diced Cilantro and Serve.

Delicious by its self in a bowl or enjoy with Naan and Raita.