Chickpea Coconut Milk Curry Recipe
Chickpea Coconut Milk Curry Recipe is simple and delicious. Cooked Kabuli Chana is simmered and cooked along with tomatoes, spices and coconut milk making this curry absolutely flavourful.
Ingredients
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1 cup Kabuli Chana (White Chickpeas)
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soaked for 8 hours
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1 Onion
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finely chopped
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1 inch Ginger
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finely chopped
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4 cloves Garlic
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finely chopped
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1/2 cup Homemade tomato puree
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1/4 cup Coconut milk
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1/2 teaspoon Turmeric powder (Haldi)
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1 teaspoon Red Chilli powder
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1 teaspoon Cumin powder (Jeera)
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1 teaspoon Coriander Powder (Dhania)
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1 teaspoon Garam masala powder
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1 teaspoon Chaat Masala Powder
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1 tablespoon Ghee
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Salt
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to taste
Instructions
Step 1
To begin making Chickpea Coconut Milk Curry Recipe, first soak 1 cup of chickpeas overnight in required water
Step 2
Next day, transfer the chole along with 3 cups of water into a pressure cooker with some salt, close the pressure cooker
Step 3
Pressure cook for 6-8 whistles and turn off the flame
Step 4
Allow the pressure to release naturally before you open the pressure cooker
Step 5
Now to make Chickpea Coconut Milk Curry; heat ghee in a heavy bottom pan
Step 6
Add the ginger, garlic and onions and saute till onions become tender
Step 7
This will take about three minutes
Step 8
Next add the tomato puree and bring it to a brisk boil
Step 9
Add the coconut milk and all the dry spice powders including turmeric powder, red chilli powder, cumin powder, coriander powder, garam masala, chaat masala, salt to taste and stir
Step 10
Add the cooked Kabuli chana to the tomato coconut milk gravy and combine well
Step 11
Cover and simmer Chickpea Coconut Milk Curry for 4 to 5 minutes and turn off the heat
Step 12
Check the salt and spices and adjust according to your taste
Step 13
Transfer the Chickpea Coconut Milk Curry into a serving bowl and serve hot
Step 14
Serve Chickpea Coconut Milk Curry Recipe along with Steamed Rice and Mint And Pomegranate Raita for a comforting lunch