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.
Chickpea Curry Without Coconut Milk
The chickpea curry is incredibly versatile and can be made in numerous ways. In this instance, I am preparing a garam masala curry with chickpeas, omitting coconut milk. Trust me, this is the finest chickpea curry I have ever created.
Pakistani and Indian cuisine is renowned globally, with chickpea curry being a standout dish from Punjab that many people love. This recipe has numerous adaptations that cater to different regional preferences.
Here, I've prepared a creamy chickpea curry in a restaurant style, using only pantry staples and fresh cream, without any coconut milk.
This dish is known as Chana Makhani, celebrated for its rich creaminess and the delightful combination of garlicky, tangy, and sour flavors from tomatoes, ginger, garlic, and spices. It's incredibly simple to prepare and absolutely delicious!
Why Do I Love This Recipe
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.
Ingredients
Here are the chickpea curry ingredients that you needed:
Chickpea: I prefer using organic chickpeas that are pre-cooked for this particular recipe. (check out: how to cook dried chickpeas on stove)
Purple Onion: Caramelizing the onion will enhance the flavor profile of the curry significantly.
Ginger Garlic: It is advisable to use freshly grated ginger and garlic for optimal taste.
Spices: Used red chili powder, coriander powder, turmeric powder, and salt.
Tomato Puree + Tomato Paste: The combination of both will impart a robust citric flavor along with a rich tanginess.
Garam Masala: A sprinkle of homemade garam masala will elevate the dish's flavor.
Fresh Cream: This ingredient is essential, as it contributes to a delightful taste.
Cilantro/Fresh Coriander, Ginger and Butter are recommended for garnishing, enhancing the dish's presentation.
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.
- In a pan, pour oil and heat it on medium flame.
- Caramelize the chopped onion until it turns translucent.
- Add ginger garlic paste, salt, red chili powder, coriander powder, and turmeric. Sauté the spices for a 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 begins to separate from curry. It's time to add cooked chickpeas to the curry and gently mix it.
- Stir in some fresh cream until well combined.
- Finish off by sprinkling garam masala on top.
- Cover the pan and let it simmer for 5 to 10 minutes on medium to low heat to allow the flavors to meld.
- 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
Chickpea 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. At Healthline, you can check the benefits.
Absolutely, you can! However, for the best flavor, it's ideal to use freshly cooked chickpeas. If you're opting for canned ones, make sure to rinse them under tap water using a strainer before adding them to your curry. If you find that the canned chickpeas seem a bit tough in the curry, just sprinkle in a pinch of baking soda, and it will enhance the taste of your dish beautifully.
If you store it in the refrigerator, it should stay fresh for about 3 to 4 days. Just be sure to keep it in an airtight container!
Absolutely, you can! If you store it in the freezer, it will stay good for about one month. I wouldn't recommend keeping it any longer since it's homemade and doesn't contain food preservatives.
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.
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, pour oil and heat it. Once it's hot, toss in the chopped onions and sauté them until they turn translucent.
- Next, mix in the ginger garlic paste along with salt, red chili powder, coriander powder, and turmeric. Sauté the spices for a few minutes over medium heat.
- Then, add the tomato puree and fresh tomato paste, cooking for about a minute until the oil begins to separate from the mixture(To make fresh tomato paste: blend the peeled tomatoes with water).
- Gently fold in the cooked chickpeas, ensuring they are well combined. Add fresh cream and mix thoroughly.
- Sprinkle some garam masala on top.
- Cover the pan and let the curry simmer on medium to low heat for 5 to 10 minutes to make the chickpeas even more tender.
- Afterward, garnish with cilantro, julienned ginger, and a bit of butter. This dish pairs wonderfully with rice or naan bread.
Video
Notes
- 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.
Hinz
Quick and Easy Chickpea Curry to make at home. It's a South Indian style vegan creamy chana masala.
Hinz
Love to hear about your experience with chickpea curry with no coconut milk.