Chickpea curry without coconut milk is fully enriched with the creamy gravy cooked with Indian spices will give you the best taste of Indian chana masala. It's better to call this recipe 'Chana Makhani'. Prepared with cooked chickpeas, ginger garlic, tomato paste, handful spices and cream. Extremely delicious and easy dinner idea for foodies to make at home.
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About Recipe
Pakistani and Indian food recipes are famous all around the world. Chickpea curry is one of the most famous dishes of Punjab that people crave to eat. There are many versions and variations of this recipe that people adopt according to their regional taste. Here I made this restaurant style creamy chickpea curry without coconut milk that purely based on pantry spices and fresh cream. Chana Makhani is the signature name of this recipe as it's full of creaminess with flavor of garlicky, sour and tangy taste of tomato, ginger garlic and spices. Super easy to make and extremely delicious. Beginner and bachelors can also try this recipe.
What's Special?
I always like chickpea curry with coconut milk flavor but one day when I was making and found there is no coconut milk in my pantry so tried with fresh cream and it was the best hit for me and my family. The compelling aroma of chickpeas with cream and tomato paste creates a perfect taste. It's nutty, a little spicy, and sour in taste that's the reason why it tastes so good with steamed rice.
Caramelized onion with ginger garlic paste along with salt, peppers, and spices make a roasted texture of curry. The addition of tomato puree and freshly ground tomato paste adds a unique taste to chickpeas. Then you can add cream to add more flavor and aroma to this recipe.
This recipe is not only for adults but also kids friendly so you will a special family time when all eat this together.
2 Ways to Cook
There are two ways to make chickpea curry:
1) With homemade cooked chickpeas.
(Here is a step-by-step recipe for how to cook chickpeas at home).
2) Canned chickpeas (store-bought).
I personally recommend making chickpea curry with homely cooked chickpeas as it gives the best taste on dining. To cook the chickpeas, you need to soak it overnight (8 hrs maximum) in deep-filled water and then drain water and wash the chickpeas. Place the chickpeas in a pan and fill with water to the chickpea level. Add salt and soda bicarbonate. Cover and cook for about 1 to 2 hours on the stovetop at medium temperature. Most recommended following the quick direction here.
If you already have cooked chickpeas in the freezer then take them out and defrost them in the microwave or room temperature.
Now we are all set to make this chickpea curry.
Ingredients
Here are the chickpea curry ingredients that you needed:
Chickpea: I personally love to use organic chickpeas (pre-cooked for this recipe)
Purple Onion: Chopped and caramalized onion will add the best taste in curry.
Ginger Garlic: Used freshly grated ginger garlic.
Spices: Red chili powder, coriander powder, turmeric powder, and Salt.
Tomato Puree + Tomato Paste: Used both to add a strong citric flavor with deep tangy taste.
Garam Masala: I don't want to create a strong flavor of garam masala so just sprinkle it to give a taste.
Fresh Cream: Don't skip this, it will really create a good taste.
Cilantro/Fresh Coriander and Butter is for garnishing presentation.
How to Make?
- In a pan, add oil and heat it up.
- Caramelised the chopped onion until it gets translucent.
- Add ginger garlic paste, salt, red chili powder, coriander powder and turmeric. Saute the spices for few minutes until it become aromatic.
- Add tomato puree and fresh tomato paste (Blend the peeled tomatoes with water).
- Cook on high heat until the oil starts to separates in curry. It's time to add cooked chickpeas in curry and gently mix it.
- Add fresh cream and mix well.
- Sprinkle garam masala.
- Cover and cook for 5 to 10 minutes on medium/low temperature to simmer the chickpeas.
- Now it's ready to serve! Garnish with cilantro/fresh coriander and butter.
Watch Video
Before going into the recipe details, It's best to watch this quick video recipe that will help you to follow the steps. It will make your cooking time easy in kitchen.
Serving
Naan | Green Chutney | Veg Salad | Shami Kabab
Tips and Variations
- Chickpeas need to be 100% cooked to get the best texture and taste of curry.
- If you have hard-boiled chickpeas then add a pinch of soda bicarbonate and it will make big difference to make the chickpeas soft and moist.
- Translucent onion needed to make this recipe don't make it pink or dark brown otherwise the taste will be compromised.
- Never make tomato paste with skin. Peel the tomato skin to make tomato paste it will create the smooth creamy texture of curry.
- Just a pinch of garam masala is needed for this recipe. Don't overspice!
Faq's
Is chickpea curry good for weight loss?
Chickpea contain lots of protein, fiber and healthy vitamins and minerals that helps in weight loss and keep you fuller for long time. Nutritionist advise chickpeas to have during diet program.
Are canned chickpeas cooked?
Yes, you can! but the best taste you will get if you use freshly cooked chickpeas. If you are using canned then wash it with tapped water using strainer and then use it in curry. If you feel the canned chickpeas looks harder in curry then add a pinch of soda bicarbonate and it will give you the best taste of curry.
How long does chickpea curry last in the fridge?
If you are refrigerating then it will last for 3 to 4 days. Make sure to pack in airtight container.
Can you freeze chickpea curry?
Yes, you can! If you are freezing then it will last 01 month. I don't advise to keep it longer as it's homemade and not carrying any preservatives.
Share this recipe with your family and friends. It would be great if you leave your feedback in the comment box. If you make this recipe at home then share a picture with the hashtag #hinzcooking
You Might Like This
So now you have cooked chickpeas and you can try different recipes. Here are some ideas that I tried:
- Chickpea Salad: Extremely healthy salad recipe that will also help in weight loss.
- Falafel: Quick and easy Arabian snack recipe that you can easily make at home.
- Crunchy Chickpea Snacks: Best for a healthy munching idea for foodies.
- Chickpea Curry: Extremely delicious and tasty curry recipe to prepare with cooked chickpeas.
- Chana Pulao: One of the best Indian recipes to cook chickpeas with rice.
- Chaat: Popular recipe of South Asian street food to prepare with cooked chickpeas.
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Chickpea Curry without Coconut Milk (Chana Makhani)
Ingredients
- 1.5 cups Cooked Chickpeas
- 1 tablespoon Cooking Oil
- 1 Onion (Medium size) chopped
- 1 teaspoon Ginger Paste
- 1 teaspoon Grated Garlic
- ½ teaspoon Salt
- 1 teaspoon Red Chili Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Tomato Puree
- ½ cup Tomato paste
- 1 tablespoon Fresh Cream
- ⅓ teaspoon Garam Masala
- Cilantro / Fresh Coriander For Garnish
- Julianne Ginger For garnish.
- Butter For garnish/luster
Instructions
- In a pan, add oil and heat it up.
- Add chopped onion in heated oil and cook until it gets translucent.
- Now add ginger garlic paste, salt, red chili powder, coriander powder, and turmeric.
- Saute the spices for few minutes until they become aromatic.
- Now add tomato puree.
- Also, add fresh tomato paste. (Blend the peeled tomatoes with water).
- Now cook for a minute until the oil starts to separates in curry.
- Add cooked chickpeas in curry and gently mix it.
- Now fresh cream and mix well.
- Sprinkle garam masala.
- Cover and cook for 5 to 10 minutes on medium/low temperature to simmer the chickpeas.
- After, garnish with cilantro/fresh coriander and butter and serve.
Notes
- Make sure the chickpeas are properly cooked to create the best taste for this curry.
- Add a pinch of soda bicarbonate if the chickpeas are hard then it will turn to a soft and moist texture.
- Don't over fry the onion. We just need translucent onions.
- Make sure to remove tomato skin before making tomato paste.
- Don't over-spiced with garam masala.
Hinz
Quick and Easy Chickpea Curry to make at home. It's a South Indian style vegan creamy chana masala.