Yields3 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins
500g(approx. 3 cups) Fresh Green Chickpeas
1tbspCanola Oil/ cooking oil
1tspGinger & Garlic Paste
2Chopped Onions (medium size)
1cupChopped tomato (if using canned, drain the tomatoes)
½cupTomato Puree (optional)
1tspRed Chili Powder
½tspChana Masala/ Curry Powder
½cupCoconut Milk/ Fresh Cream (Optional)
Pinch of Brown Sugar/ regular sugar if needed
Pinch of Dried Fenugreek Leaves (kasuri methi)
Some fresh Coriander/Cilantro.
½Fresh Lemon Juice
Boil green chickpea into the water along with ¼ tsp of salt for about 10 minutes or until it gets soft.
Heat oil in a pan, add cumin seeds and saute until slightly brown.
Add ginger, garlic, green chili, cashews, onions & cook them for 2-3 mins.
Add chopped tomatoes and cook till the tomatoes start breaking down. Switch off the flame and set aside to cool.
Once cool enough to handle then blend the mixture to a smooth paste.
In the same pan or kadhai, heat oil then add bay leaf and cinnamon stick, saute for a second.
Now add all the spices red chili powder, coriander powder, turmeric. Make sure to keep the flame low otherwise spices get burnt.
Now add blend paste and tomato puree along with chana masala/ curry powder, salt, dried fenugreek and bring this to a boil.
Once the curry comes to a boil, add coconut milk and mix well, cook for a minute then add green chickpea, cook further for 15 minutes.
Garnish with some coriander, lemon, onions & serve hot.
1 Adjust the curry powder to your personal liking. The curry powder I used was not mild because I like spicy food, you can use as per your taste, make sure to check before adding too much, so your curry doesn’t get too spicy.
2 I used fresh ingredients for this dish, so instead of canned diced tomatoes, I used fresh diced tomatoes. Tomato puree is store bought.
3 It’s easy to get the seasonings from your local Indian supermarket or spice store.
4 Serve this curry with brown rice for a healthier version or with plain white rice, Indian bread, naan.