Chickpea curry-Simple gravy for rice and roti


Chickpea curry


Cuisine Style: North india | Preparation&Cooking Time: 20 minutes | To Serve: 4 | Type : Curry,Masala, Gravy | Take with : Rice, idli, dosa, roti, paratha

Ingredients

  • White chickpeas [Channa, vellai kondakkadalai] – 1 cup
  • Tomato [Tamatar, Thakkali] – 3
  • Onion [Pyaz, vengayam] – 1 [sliced]
  • Ginger & garlic paste – 1 tbsp [each]
  • Green chilli – 1
  • Coriander leaves – 2 springs
  • Kashmiri red chilli powder – ½ tsp
  • Turmeric powder – ¼ tsp
  • Coriander powder – ½ tsp
  • Cumin powder – ¼ tsp
  • Pepper powder – ¼ tsp
  • Garam masala powder – ½ tsp
  • Curd – 1 tbsp [fully whisked]
  • Cumin seeds – 1 tbsp
  • Bay leaves – 1
  • Star anise – 1
  • Cinnamon stick – ½
  • Butter – 2 tbsp
  • Oil – 2 tbsp
  • Sugar a pinch

Method

  • Wash & soak chickpeas overnight then drain water & pressure cook for 5 whistles then gently mash.
  • Wash and boil tomato then peel the skin off. Then put it in a mixer jar & finely grind.
  • Heat oil & butter in a pan add star anise, cinnamon, & bay leaves sauté.
  • Add cumin seeds & let it splutter.
  • Add onion sauté till golden brown.
  • Add ginger & garlic paste sauté then add green chilli sauté.
  • Add boiled chickpeas, salt, turmeric & red chilli powder sauté for 2 min.
  • Add tomato puree mix well & let it boil.
  • Then add coriander, cumin, pepper powder mix well.
  • Add garam masala powder mix well & let it cook.
  • Add curd, sugar & coriander leaves mix well & let it cook on low flame for 2 min.
  • Then cut off heat, garnish with butter & serve hot with rice, roti, chapathi & naan.

White chickpeas chana gravyWhite chickpeas chana gravy


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