RECIPE OF MALAY CHANY: A FAMOUS TREAT


                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                          Malai Chane, also known as (Creamy Chickpeas) is a delectable dish originating from the Lahore subcontinent. It's a perfect blend of spices, creaminess, and protein-rich chickpeas, making it a favorite among many. Here's a detailed recipe for making Malai Chane:

Ingredients:

For Boiling Chickpeas:

2 cups dried chickpeas (or 4 cups canned chickpeas)

Water for soaking

Water for boiling

1 teaspoon salt

For the Gravy:

2 tablespoons ghee or oil

1 large onion, finely chopped

2 tomatoes, finely chopped

2 green chilies, finely chopped

1 tablespoon ginger-garlic paste

1 teaspoon cumin seeds

1 teaspoon coriander powder

1/2 teaspoon turmeric powder

1 teaspoon garam masala

1 teaspoon red chili powder (adjust to taste)

Salt to taste

1 cup fresh cream

1/4 cup chopped coriander leaves for garnish

Instructions:

1. Prepare the Chickpeas:

If using dried chickpeas:

Rinse the dried chickpeas under cold water.

Soak them in enough water overnight or for at least 8 hours.

Drain the soaked chickpeas and rinse them again.

In a pressure cooker, add the soaked chickpeas, enough water to cover them, and 1 teaspoon of salt.

Pressure cook for about 15-20 minutes or until they are soft and cooked through. Drain and set aside.

If using canned chickpeas:

Rinse the canned chickpeas under cold water and drain them. Set aside.

2. Prepare the Gravy:

Heat ghee or oil in a large pan over medium heat.

Add cumin seeds and let them splutter.

Add chopped onions and sauté until they turn golden brown.

Add ginger-garlic paste and green chilies. Sauté for another 2 minutes until the raw smell disappears.

Add chopped tomatoes and cook until they turn mushy and the oil starts to separate from the masala.

Add coriander powder, turmeric powder, red chili powder, garam masala, and salt. Mix well and cook for 2-3 minutes.

Pour in the fresh cream and stir until well combined.

Add the boiled chickpeas to the gravy and mix gently, ensuring the chickpeas are well coated with the creamy masala.

Let it simmer for 5-7 minutes on low heat, allowing the flavors to meld together.

3. Garnish and Serve:

Once the Malai Chane is ready, garnish it with chopped coriander leaves.

Serve hot with rice, naan, roti, or any bread of your choice.

Note

For a richer flavor, you can also add a tablespoon of kasuri methi (dried fenugreek leaves) while simmering the gravy.

Adjust the spice levels according to your preference. You can increase or decrease the amount of red chili powder and green chilies accordingly.

If you prefer a thinner consistency, you can add a little water or vegetable broth to the gravy.

This dish tastes even better when reheated the next day as the flavors have had time to meld together.

Conclusion:

Malai Chane is a delightful dish that's rich, creamy, and packed with flavors. Whether served as a main course or a side dish, it's sure to impress your family and friends with its indulgent taste. With simple ingredients and easy-to-follow steps, this recipe allows you to recreate the authentic flavors of Indian cuisine in your own kitchen. Enjoy the creamy goodness of Malai Chane with your favorite bread or rice for a truly satisfying meal experience!