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


  • 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!

Leave a Reply

Your email address will not be published. Required fields are marked *