Quick and Easy Chickpea Curry Recipe
This quick and easy chickpea curry is great alternative for those who don’t eat chicken or meat. This curry is rich in flavour, smell amazing and really delicious. All you need is few basic ingredients, 30 minutes of work and you’ve got this creamy chickpea curry. This dish is not only vegan but also gluten free. So you can serve it for everyone. Perfect meal for weekend dinner.
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4-6 servings
Ingredients:
2 tablespoons Olive oil or vegetable oil
1 Onion
Garlic, 4 cloves
1 tablespoon Grated ginger
Salt to taste
1/2 teaspoon Black pepper
1 teaspoon Cumin
1 teaspoon Curry powder
2 teaspoons Garam masala
4 small Tomatoes, chopped
1 can (300g-drained) Chickpeas,
1 can (400ml) Coconut milk
1/4 bunch Fresh coriander
2 tablespoons Lime/lemon juice
Rice or naan for serving
Directions:
1. In a large pan heat 2 tablespoons of olive oil. Add chopped onion and sauté for 5 minutes. Add minced garlic, grated ginger and cook for 2-3 minutes.
2. Add cumin, turmeric, garam masala, salt and pepper. Cook for 1 minute.
3. Add chopped tomatoes and cook, stirring occasionally, until soft. About 5-10 minutes.
4. Add chickpeas and coconut milk. Bring the mixture to a boil, then reduce the heat to medium-low. Simmer for 5-10 minutes. Until slightly thickened. Check seasoning and add more salt if needed.
5. Turn the heat off and stir in chopped coriander and lemon juice.
6. Serve with rice or naan bread.
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Coconut Chickpea Curry | The Golden Balance
Coconut Chickpea Curry ????????
1 Tbsp oil
1 large red onion
5-6 cloves garlic
1 inch nub grated ginger
2 tsp curry powder
1 tsp turmeric
1 tsp cumin
Salt to taste
30oz crushed tomatoes
30 oz chickpeas
15 oz coconut milk
1/2 tsp fish sauce
Re-season to taste
Finish with lime and cilantro
#shorts
Chana masala — Indian-style chickpeas in spicy gravy
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***EASY RECIPE, FEEDS 4-6***
2 14 oz (400g) cans chickpeas, drained
1 14 oz (400g) can crushed tomatoes
1 4 oz (100g) can diced chiles
1 tablespoon garam masala
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried ginger
salt
oil
vinegar or lemon juice
fresh cilantro (optional)
Heat a little oil in a pot over medium heat and fry the garam masala until fragrant. Stir in the chiles, tomatoes, chickpeas, garlic powder, onion power, ginger powder and enough water to cover everything. Simmer 20-30 minutes until thickened, taste and add salt and lemon/vinegar to taste, and stir in some cilantro leaves. Serve over basmati rice.
***HARDER RECIPE, FEEDS 4-6***
1.5 cups (500g) dried kabuli chana (or other chickpeas)
1 large onion
2-4 fresh chiles
3-4 fresh tomatoes (or a 14 oz, 400g can of crushed tomatoes)
half a head of garlic
1 large thumb of ginger
5-10 green cardamom pods
2-3 bay leaves
1 teaspoon cumin seeds
1/2 teaspoon of coriander seeds
1/2 teaspoon black peppercorns
1/2 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds
1 black cardamom pod
1 small piece of cinnamon stick
1/2 teaspoon turmeric
tomato paste
ground amchoor or lemon juice
salt
sugar
ghee (or of oil)
fresh cilantro
Soak the chickpeas for at least a few hours, then boil with a teaspoon of salt until just tender.
Put the cumin, coriander seeds, peppercorns, mustard seeds, fenugreek seeds, black cardamom and cinnamon stick into a dry pan and toast over medium heat until fragrant. Cool and grind to a fine powder.
Peel and roughly chop the onion, garlic and ginger. Roughly chop the tomato and chiles. Heat some ghee in your widest pan over medium heat and fry your fresh-ground masala along with the turmeric until fragrant. Add the garlic and ginger and fry for a moment, then all the rest of the chopped vegetables. Cook, stirring constantly, until enough water has evaporated that things are staring to brown. Deglaze the pan with a little water, then puree the contents. If you want a smooth sauce, push it through a fine mesh strainer.
Clean the pan, head some more ghee and fry the green cardamom pods and the bay leaves until fragrant. Put in about a tablespoon of tomato paste and fry it for moment before stirring in the pureed sauce. Stir in the cooked chickpeas along with as much cooking water as you want for the sauce texture you like, and simmer for about 15 minutes.
Stir in amchoor powder (or lemon juice), salt, a pinch of sugar and fresh cilantro to taste. Remove the bay leaves and serve over basmati rice.
Kabuli Chana Kofta Curry | Sanjeev Kapoor Khazana
Delicious kofta curry made with chickpeas is a must try.
KABULI CHANNA KOFTA CURRY
Ingredients
Kofta
1½ cups chick peas (kabuli channa), soaked overnight
1 medium onion, chopped
2 tbsps freshly chopped coriander leaves
1 tbsp chopped garlic
2 green chillies, chopped
Salt to taste
1 tbsp lemon juice
1 tsp red chilli powder
1 tsp garam masala powder
Oil for deep frying
Curry
2 tbsps oil
3-4 green cardamoms
3-4 cloves
2-3 black peppercorns
1 bay leaf
2 medium onion, roughly chopped
1 tbsp ginger-garlic paste
2 medium tomatoes, roughly chopped
¼ tsp turmeric powder
1 tsp red chilli powder
1 tsp garam masala powder
¼ cup yogurt
Fresh cream for garnish
Coriander sprig for garnish
Method
1. In a food processor, add chickpeas, onion, fresh coriander, garlic, green chillies, salt, lemon juice, red chilli powder, and garam masala powder. Process it to a coarse paste.
2. Transfer the mixture in a bowl, divide into equal portions and shape them into koftas.
3. Heat sufficient oil in a non-stick pan, deep fry the prepared koftas till golden brown and crispy. Drain on absorbent paper and set aside.
4. Heat oil in a non-stick deep bottom pan, add green cardamoms, cloves, black peppercorns, bay leaf, sauté till fragrant. Add onion, sauté for a minute. Add salt, mix well and sauté till golden brown.
5. Add ginger-garlic paste, mix well. Add tomatoes and cook till pulpy.
6. Discard the bay leaf and add turmeric powder, red chilli powder, garam masala powder, mix well and take it off the heat. Add yogurt and mix well. Keep aside to cool.
7. In a blender, add the prepared mixture and blend it to a smooth paste using sufficient water. Transfer the sauce in a serving bowl.
8. Drizzle some fresh cream and place the prepared koftas on top and garnish with a sprig of coriander.
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വെള്ളക്കടലക്കറി രുചി കൂട്ടാൻ ഇങ്ങനെ ഉണ്ടാക്കി നോക്കു|Kadala Curry|Chickpea Curry|Kabuli Chana Masala
Kerala kadala curry recipe / White chickpeas curry is the most famous and popular breakfast dish in Kerala cuisine. It usually served with Puttu ,Idiyappam,and Appam. It can also be served with Kerala Parotta, Chappathi or even just hot steamed rice topped with ghee to make a delicious meal.
---- INGREDIENTS----
--------------------------------------------------------------------------
White Chickpeas (വെള്ളകടല ) - 1 Cup
Water ( വെള്ളം ) - 2 cup
Salt ( ഉപ്പ് ) - as needed
Cooking Oil - 4 Tbsp
Ginger ( ഇഞ്ചി ) - 1/2 Inch
Garlic ( വെളുത്തുള്ളി ) Cloves - 6
Curry leaves ( കറിവേപ്പില )
Onion ( സവോള ) - 1 Nos
Green chilli ( പച്ചമുളക് ) - 2 Nos
Turmeric powder ( മഞ്ഞൾപ്പൊടി ) - 3/4 tsp
Coriander powder ( മല്ലിപ്പൊടി ) - 1 1/2 Tbsp
Red chilli powder ( മുളക് പൊടി ) - 1 Tbsp
Tomato ( തക്കാളി ) - 1 (M)
Garam masala ( ഗരം മസാല ) - 1/2 teaspoon
Cumin Powder ( ജീരകപ്പൊടി ) - 1/2 tsp
Coriander leaves ( മല്ലിയില ) - 2 Tbsp
Pepper powder ( കുരുമുളക് )- 1/4 tsp
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#Kadalacurry
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Kadala curry
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Chana Kofta Curry | USA Kabuli Chana | chickpeas curry | Tasty Side Dish for Chapathi or Roti
How To Make Chana Kofta Curry | USA Kabuli Chana | Veg Curry | Chickpeas Kofta Curry @HomeCookingShow
#ChanaKoftaCurry #USAKabuliChana #VegCurry #ChickpeasKoftaCurry #HomeCookingShow #chana #koftacurry #chickpeas #dinnerrecipes #dinnerrecipesindian #dinner
USADPLC takes pride in their ability to produce the highest quality dry peas, lentils and chickpeas for national and international markets. U.S. dry peas, lentils and chickpeas - earning the Standard of Quality seal every day.
For The Chickpea Kofta
U.S.A Chickpeas - 1 Cup
Green Chilli - 1 No. Chopped
Chopped Ginger
Chopped Garlic
Cumin Seeds - 1/2 Tsp
Fennel Seeds - 1/2 Tsp
Turmeric Powder - 1/4 Tsp
Coriander Powder - 1/2 Tsp
Chilli Powder - 1 Tsp
Garam Masala - 1/2 Tsp
Salt - 1/2 Tsp
Coriander Leaves
Oil For Deep Frying
For The Masala Gravy
Butter - 2 Tbsp
Oil - 1 Tbsp
Whole Spices
(Cinnamon, Clove, Cardamom, Peppercorns & Cumin Seeds)
Onion - 2 Nos Chopped
Green Chilli - 2 Nos Slit
Chopped Ginger
Garlic - 5 Nos
Tomato - 4 Nos Chopped
Cashew Nuts
Salt - 1 Tsp
Turmeric Powder - 1/2 Tsp
Kashmiri Red Chilli Powder - 2 Tsp
Coriander Powder - 1 Tsp
Cumin Powder - 1 Tsp
Sugar - 1 Tsp
Water
Garam Masala - 1/2 Tsp
Kasuri Methi
Fresh Cream
Coriander Leaves
Method:
To make Chickpea Kofta
1. Soak the chickpeas for a minimum of 8 hours/overnight in water.
2. Transfer the soaked chana to a mixer jar.
3. Add ginger, garlic cloves, coriander leaves, cumin seeds, fennel seeds, salt, turmeric powder, red chilli powder, coriander powder, garam masala powder to it.
4. Grind them all together into a slightly coarse mixture without adding water.
5. Remove the chickpeas mixture from the jar and transfer it to a bowl.
6. Make small koftas with the ground chickpea mixture and keep them aside.
7. Heat a kadai with some oil for deep frying.
8. Gently drop in the Koftas and fry them until they are golden brown on all sides.
9. Keep the fried Chickpea Koftas aside.
To make Masala Gravy
10. Add butter and oil to a pan.
11. Once the butter is melted, add in the whole spices (cinnamon, cloves, cardamom, peppercorns, cumin seeds).
12. Add in the chopped onions, slit green chillies, garlic cloves and ginger.
13. Mix them all and saute until the onions turn golden brown in colour.
14. Then add the chopped tomatoes and saute for a few seconds.
15. Add in cashew nuts and mix.
16. Now add turmeric powder, Kashmiri red chilli powder, coriander powder, cumin powder and mix well.
17. Add salt and sugar. Mix and cook the masala for 5 mins.
18. After 5 mins, turn off the stove and cool the masala mixture completely.
19. Transfer it to a mixer jar, add some water and grind it all to a fine, smooth paste.
20. Keep this Masala gravy aside.
To make Chickpea Kofta Curry
21. To the same pan, add butter and let it melt.
22. Add the ground masala gravy to the pan, mix and add water to it.
23. Mix it all well and add garam masala powder, kasuri methi. Mix again.
24. Lastly, add coriander leaves, fresh cream and give it all a quick mix.
25. Boil the curry for 5 mins and turn off the stove.
26. Transfer the curry to a serving bowl and place the fried koftas in it.
27. Garnish the curry with some fresh cream and coriander leaves.
28. Chickpea Kofta Curry is ready to be served hot with any Indian bread of your choice.
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