Chickpea curry with potato in a spicy thick gravy and a bowl of rice or roti(flatbread) is comfort food for me. A simple hearty curry made with onion, ginger garlic, regular Indian spices and tomatoes is packed with complex flavours. This meatless curry is rich in protein, fibre, good carbs and is super healthy. This fabulous Chickpea Curry is gluten-free and Vegan too.

We eat curries every single day at home. It never occurred to me to share Indian curry recipes on the blog, until I got requests from my readers. I have quite a few curry recipes on the blog though.  And after seeing the request I thought why not? I will be sharing few easy Indian Curry recipes which don't need any special spices or elaborate Preparation.


250 grams Dried Chickpeas (Ref. note 1)

2 tablespoon Oil

1 Bay Leaf

1 inch Cinnamon

1 medium Onion finely chopped

2 teaspoon Garlic minced (Ref. note 2)

1 teaspoon Ginger grated

1 green Chili (optional)

2 large Tomatoes chopped

1/2 teaspoon Turmeric Powder

2 teaspoon Coriander Powder

1 teaspoon Cumin Powder

1 teaspoon Chilli Powder

1 teaspoon Garam Masala

Salt to taste

2 medium Potato peeled, cubed

2 cups water

1/2 cup fresh coriander leaf chopped

2 tablespoon kasuri methi (optional)


In a heavy bottom pot, add oil.

Once the oil is medium hot, throw in bay leaf and cinnamon. fry for 20-30 seconds untill aromatic.

Add chopped onion to the pot. Cook for 2-3 minutes, until the onions has softened and starts to brown.

Add ginger,garlic and chopped green chilli (if using). cook for another 1 minutes until the raw smell of ginger and garlic is gone.

Add chopped tomatoes and cook until it is soft and mushy.

Add all the spices turmeric, coriander, cumin , chilli powder and garam masala. Stir everything well and cook for 1 minute to let the spices infused in the oil. If the mixture sticks to the bottom and start to burn , sprinkle little water.

Add chopped potatoes and fry in onion tomato spice mixture for 1-2 minutes.

Stir in the chickpeas.Add water to the pot. Mix everything well and cover.

Let it cook on low medium-medium until potatoes are cooked and tender. (for around 20 minutes.)

At the end of cooking the curry would have a nice and thick gravy. If the amount of liquid is too less, then add more water for desired consistency. (Ref. note 3)

Switch off the gas. Stir in chopped cilantro and kasuri mathi(if using).


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