Making creamy chickpea (chana) curry - quick and easy protein packed meal!

chickpeas

🥗Healthier: black beans

💰Cheaper: canned chickpeas

Canned chickpeas save time and money.

ginger

🥗Healthier: turmeric

💰Cheaper: ground ginger

Ground ginger is more accessible.

garam masala

🥗Healthier: curry powder

💰Cheaper: homemade spice blend

Homemade blends can be cost-effective.

cilantro

🥗Healthier: parsley

💰Cheaper: spinach

Spinach adds color and nutrition.

Soak 1 cup of chickpeas overnight.

Put soaked chickpeas into a pressure cooker with 2 cups of water and boil for 15 minutes until soft.

Heat 1/4 cup of oil in a pan over medium heat.

Add sliced onions and fry until golden brown.

Add whole jira, green chilies, and curry leaf; fry for a few seconds.

Stir in ginger garlic and fry until fragrant.

Add mix masala, hardi, jira powder, garam masala, chili powder, and daa powder to the onion mixture; mix well.

Add the boiled chickpeas and mix thoroughly.

Add chopped tomatoes and cook until they are halfway done.

Add salt and sugar; mix well.

Pour in the water used to boil the chickpeas and allow it to boil.

After 8 minutes, add 1 tablespoon of margarine and let it melt into the gravy.

Add 1 cup of coconut milk and let it simmer on low for 3 minutes, adjusting thickness as desired.

Switch off the stove and garnish with fresh cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary