Chickpea curry can be made by using coconut milk which gives creamy taste to the dish. This is the recipe excluding coconut milk, resulting in a lighter version which is easy, healthy and delicious.
Ingredients: If using dried chickpeas, soak them overnight. Drain and rinse the soaked chickpeas, add water and pressure cook them. I used canned chickpea for this recipe.
- 3 cups of canned chickpeas
- 2 large tomatoes
- 2 medium onions
- 3 bay leaves
- 1-inch cinnamon stick
- 3 tbsp butter
- 1 tbsp oil
- Salt
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 3 tsp store-bought chana masala
- 1 tbsp dried methi leaves
Method:
- In a pan, add oil+butter and heat it
- Add cumin seeds, bay leaves, and cinnamon stick and fry them
- Add finely chopped onions
- Cook onions until they turn golden
- Then add red chili powder, turmeric powder, salt, dried methi, chana-masala
- Mix and cook for 2-3 minutes
- Add tomato puree, mix well and cook on medium heat for 4-5 minutes until raw flavor of tomatoes go away
- Drain and rinse the canned chickpeas and then add to it
- Mix and cook it for 5 minutes
- Add water to get desired consistency
- Cover and cook until oil start separating
- Adjust salt
- Garnish with cilantro
- Turn off the stove and enjoy the curry with garlic naan or roti!
Back to Savi’s Kitchen!