Chickpea Curry

Soak time – 8 hrs to overnight

Prep time – 10 mins

Cook time – 20 mins

Serves – 4

Ingredients

  • ¾ cup kabuli chana
  • 1 big onion
  • 2 medium tomatoes
  • 1 tbsp ginger garlic paste
  • 1 tbsp white sesame seeds
  • 1 tbsp poppy seeds
  • 1 tsp red chilli powder
  • 1 tsp garam masala
  • ½ tsp kasuri methi
  • 2 tbsp oil
  • Salt to taste
  • 1 bay leaf
  • 2 green cardamom pods
  • 1 inch cinnamon
  • 1 star anise
  • 3 cloves

Cooking instructions

  • Wash channa and soak with 2 cups of water for 8 hrs overnight.
  • Pressure cook chana with salt and 2 cups of water for 8 to 10 whistles on high flame and simmer for 10 minutes. Let the pressure release naturally.
  • Meanwhile heat oil in a pan and add chopped onions and saute till onions turn translucent. 
  • Add ginger garlic paste and cook till the raw smell of ginger garlic paste goes off.
  • Add tomatoes and cook till they are mushy.
  • Add poppy seeds, sesame seeds, mix well and switch off the flame.
  • After the mixture cools down, transfer it to a blender jar, add 2 tbsp of cooked chana  and grind it to a smooth paste.
  • In a kadai heat oil and add bay leaf, cardamom pods, cinnamon, star anise and cloves.
  • Add the paste and mix well.
  • Add red chilli powder, salt and garam masala powder.
  • Add cooked chana along with the cooked water and bring it to a boil. Then simmer for 10 minutes. Garnish with kasuri methi. 
  • Serve hot !!

Cooking instructions with step by step pictures

Wash channa and soak with 2 cups of water for 8 hrs overnight. Pressure cook chana with salt and 2 cups of water for 8 to 10 whistles on high flame and simmer for 10 minutes. Let the pressure release naturally.

Meanwhile heat oil in a pan and add chopped onions and saute till onions turn translucent. 

Add ginger garlic paste and cook till the raw smell of ginger garlic paste goes off.

Add tomatoes and cook till they are mushy.

Add poppy seeds, sesame seeds, mix well and switch off the flame.

After the mixture cools down, transfer it to a blender jar, add 2 tbsp of cooked chana  and grind it to a smooth paste.

In a kadai heat oil and add bay leaf, cardamom pods, cinnamon, star anise and cloves.

Add the paste and mix well.

Add red chilli powder, salt and garam masala powder.

Add cooked chana along with the cooked water and bring it to a boil.

Then simmer for 10 minutes. Garnish with kasuri methi. 

Serve hot !!

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