Chickpea Curry Without Coconut Milk (Chana Makhani)

Excited to make this easy chickpea curry recipe without coconut milk. It's loaded with a rich, creamy sauce and bursting with the delightful flavors of Indian spices, particularly the delectable aroma of garam masala that really elevates the dish. My family enjoys it so much that I find myself making it twice a week for dinner!

This dish is often called Chana Makhani because it creates a rich, buttery, and creamy curry that’s hard to resist. It’s a super simple recipe that takes just 30 minutes to whip up using cooked chickpeas, ginger, garlic, tomato paste, spices, and cooking cream. Makes a perfect combo to serve with rice or bread or naan.

One day, I found myself out of coconut milk and decided to give this recipe a shot using cooking cream instead. To my surprise, it turned out fantastic! Getting my family's approval is always a key factor when introducing a new dish to my cooking repertoire.

The combination of chickpeas, cream, and tomato paste creates a delightful curry with a rich, smooth texture. It has a nutty flavor with a hint of tanginess and a touch of sourness. The curry's thickness is wonderfully creamy and consistent.

In summary, the process begins with caramelizing onions alongside ginger-garlic paste, salt, pepper, and various spices to achieve a roasted texture. The subsequent incorporation of tomato puree and freshly ground tomato paste imparts a distinctive flavor to the chickpeas. Allow the mixture to simmer on low heat before adding cream to complete the dish.

It's a kid friendly recipe! which is why I prepare it twice a week.

Chickpea Curry Recipe Without Coconut Milk

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).

For the best flavor and texture, it's recommended to use home-cooked chickpeas for this curry.

If you're planning to cook the chickpeas yourself, here’s a simple guide:

Start by soaking the chickpeas in plenty of water overnight (up to 8 hours). Once soaked, drain and rinse them under cold water. Next, place the chickpeas in a large pot and cover them with water. Add a pinch of salt and a bit of baking soda. Cover the pot and cook on medium heat for about 1 to 2 hours. Many suggest following this quick method for the best results. If you have cooked chickpeas stored in the freezer, just take them out and defrost them in the microwave until they reach room temperature. You can also opt for canned chickpeas as a convenient alternative.

Now we are all set to make this curry.

1. In a pan, pour oil and heat it on medium flame.
2. Caramelize the chopped onion until it turns translucent.
3. Add ginger garlic paste, salt, red chili powder, coriander powder, and turmeric. Sauté the spices for a few minutes until it become aromatic.
4. Add tomato puree and fresh tomato paste (Blend the peeled tomatoes with water).
5. Cook on high heat until the oil begins to separate from curry. It's time to add cooked chickpeas to the curry and gently mix it.
6. Stir in some fresh cream until well combined.
7. Finish off by sprinkling garam masala on top.
8. Cover the pan and let it simmer for 5 to 10 minutes on medium to low heat to allow the flavors to meld.
9. Serve hot, garnished with fresh cilantro, julienne ginger, and a dollop of butter!

Watch Video

Before diving into the recipe details, I recommend checking out this short video recipe. It will guide you through the steps and make your time in the kitchen much easier!

Serving With

Naan | Green Chutney | Veg Salad | Shami Kabab

Tips and Variations

• For the best texture, consistency, and flavor in your curry, ensure that the chickpeas are fully cooked.
• If your chickpeas are still firm, try adding a small pinch of baking soda. This simple addition can really help soften and moisten them.
• Using translucent onions is essential for this dish. Avoid letting them turn pink or dark brown, as this can affect the overall taste.
• When making tomato paste, be sure to remove the skin from the tomatoes. This will result in a smooth and creamy curry texture.
• Just a small amount of garam masala is sufficient for this recipe. Be careful not to overdo it!
• It's a no coconut milk curry! If you want to adjust the thickness, you can use almond and cashew paste, but the recipe stands well on its own without nuts. This will help thicken the curry and make it hearty enough to enjoy with bread.

Q & A

Spread the love by sharing this recipe with your family and friends! We’d love to hear your thoughts, so feel free to leave your feedback in the comments. If you try this recipe at home, don’t forget to post a picture using the hashtag #hinzcooking

More Chickpea Ideas

Here are some delicious suggestions for a family dinner featuring chickpeas:

• Chickpea Salad: A super healthy salad that can aid in weight loss.
• Falafel: A quick and simple Arabian snack that you can make at home.
• Crunchy Chickpea Snacks: Perfect for a healthy treat for snack lovers.
• Chana Pulao: A fantastic Indian dish that combines chickpeas and rice.
• Chickpea Biryani: I made this flavorful biryani using cooked chickpeas.
• Chaat: A beloved South Asian street food recipe using cooked chickpeas.

If you're excited to give this Chickpea Curry Recipe Without Coconut Milk a go, be sure to Rate the Recipe by clicking on the stars! Feel free to drop any questions you have in the comment section—I’m here to help you have a great experience. I’d also love to see your recipe photos, so don’t hesitate to share them with me and I love to post on my Instagram.