Guston
A Lahori-Punjabi street-food chickpea dish with a thick, mushy gravy finished with a ginger and green chili tadka.
Nutritionper serving
- approximately 226 kcal
- Protein: approximately 6.3 g, 11% of calories
- Fat: approximately 11.1 g, 42% of calories
- Carbs: approximately 27.8 g, 47% of calories
Not counted: Asafoetida and Chana masala.
Indian
Stew
Lunch
Dinner
ComfortIngredients19
- 250g
- 150g
- 1pc
- 1pinch
- 80g
- 200g
- 15g
- 4pc
- 1.5tbsp
- 1tbsp
- 0.5tsp
- 2tsp
- 2tsp
- 1tbsp
- 1tsp
- 1pinch
- 1tsp
- to taste
- to taste
Cookware
- Pressure cooker
- Blender
Contains
Allergens are auto-detected and may be incomplete. Always double-check the ingredients.
Steps8
Step 1. Soak the chickpeas
Soak the overnight / 8 hrs. Drain & rinse well.
Step 2. Pressure cook the chana
Pressure cook the chana with the halved , , a pinch of cooking , salt & enough water to cover — about 4–5 whistles on high, then simmer 5 minutes. Let the pressure release naturally.
ChickpeasChana masalaStep 3. Blend the potato
Into a mixer add the , 1 tbsp of cooked , curd & a splash of water — blend to a smooth puree.
YogurtStep 4. Cook the onion mixture
Heat until smoking hot. Add , & chopped green chilies & cook until golden.
Chili pepper2 pc of 4 pcStep 5. Add the spices
Add turmeric, red , & . Mix well.
Fenugreek leavesStep 6. Cook the curd mix
Pour in the curd mix & cook, stirring, until the oil begins to separate from the gravy.
YogurtStep 7. Simmer until mushy
Add in the remaining cooked and cooking liquid. Season with salt & , & simmer a few minutes until thick & mushy — that's the chikkar.
AsafoetidaStep 8. Temper and garnish
Finish with a tadka of slit green chilies & juliennes crackled in hot with kasuri methi and a pinch of hing, poured over. Garnish with coriander & serve.
Chili pepper2 pc of 4 pcCoriander powderSalt
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