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chickpea curry without coconut milk famous chana makhani in a rounder dish with white background

Chickpea Curry without Coconut Milk (Chana Makhani)

Chickpea curry without coconut milk is fully enriched with creamy gravy, infused with the flavor of Indian spices, especially the fragrance of garam masala makes it so special to serve at family dinners. Famous as 'Chana Makhani' due to the buttery and creamy texture of curry. Prepared with cooked chickpeas, ginger garlic, tomato paste, a handful of spices, and cream. Extremely delicious and easy dinner idea for foodies to make at home.
5 from 4 votes
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Course: curry, Side Dish
Cuisine: Indian, Pakistani, punjabi
Keyword: chana makhani, chickpea curry, chickpea curry without coconut milk
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 Persons
Calories: 358kcal
Author: Hinz

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.

Video

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.

Nutrition

Calories: 358kcal