Authentic Chickpea Curry Recipe – Coconut Milk & Spice Blend

Last Updated on 4 months by Neha Deshmukh

Authentic Chickpea Curry Recipe – Coconut Milk & Spice Blend

Introduction

Oh, chickpea curry! Or chana masala, as many of us call it. It’s a hug in a bowl, honestly. This recipe is one I’ve been perfecting for years – it started with my grandmother’s basic recipe and has evolved with little tweaks here and there. It’s comforting, flavorful, and surprisingly easy to make. I’m so excited to share my version with you, complete with a creamy coconut milk base and a beautiful blend of spices. Get ready for a curry that will quickly become a family favorite!

Why You’ll Love This Recipe

This isn’t just any chickpea curry. It’s a flavour explosion! The coconut milk adds a richness you won’t believe, and the spice blend is warm and inviting. It’s also a pretty versatile dish – perfect for a weeknight dinner, a festive gathering, or even meal prepping. Plus, it’s naturally vegan and gluten-free (with a few checks, as we’ll discuss!).

Ingredients

Here’s what you’ll need to create this delicious chickpea curry:

• ¾ cup chickpeas (about 150g)
• 1 tbsp oil
• 1 tsp mustard seeds
• 6-8 curry leaves
• 2 medium onions, chopped
• 3 green chillies, slit (adjust to your spice preference!)
• 1 tbsp ginger-garlic paste
• 70gm tomato paste (about ½ cup)
• 1 tbsp coriander powder
• ½ tsp chilli powder
• ¾ tsp turmeric powder
• ½ tsp garam masala
• 1 cup coconut milk (full-fat is best for richness!) – about 240ml
• 1 cup water – about 240ml
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this curry:

• Coconut Milk: Don’t skimp on the coconut milk! Full-fat coconut milk creates a wonderfully creamy texture. You can use canned coconut milk, but if you’re feeling adventurous, fresh coconut milk is divine.
• Chilli Powder: I prefer using Kashmiri chilli powder for its vibrant colour and mild heat. But feel free to use your favourite – a hotter chilli powder will give it a real kick!
• Spice Blends: Garam masala blends vary regionally. Some are warmer, some are more floral. Experiment to find one you love. You can even make your own!
• Chickpeas: Dried chickpeas are best for flavour and texture, but canned chickpeas work in a pinch. Just rinse them well.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pressure cooker over medium heat. Once hot, add the mustard seeds and let them splutter – that’s when you know they’re ready to release their flavour.
2. Toss in the curry leaves and sauté for about a minute until they become fragrant. Then, add the chopped onions and slit green chillies. Cook until the onions soften and turn golden brown.
3. Now, stir in the ginger-garlic paste and sauté for another 2 minutes until you can really smell that lovely aroma.
4. Add the tomato paste and cook for about 5 minutes, stirring constantly, until the raw smell disappears. This step is important – it builds the base of the flavour.
5. Time for the spices! Add the coriander powder, chilli powder, turmeric powder, and garam masala. Toast the spices for about 2 minutes, stirring constantly to prevent them from burning.
6. Pour in the coconut milk and mix everything into a thick, beautiful paste. Let it simmer for about 5 minutes, allowing the flavours to meld together.
7. Add the soaked chickpeas and water. Season with salt to taste. Close the pressure cooker lid and cook for 3-4 whistles, or until the chickpeas are tender.
8. Once the pressure has released naturally, open the cooker and give the curry a good stir. Serve hot!

Expert Tips

• Soaking Chickpeas: Soaking chickpeas overnight (or for at least 8 hours) is key to tender chickpeas. Drain and rinse them well before using.
• Pressure Cooker Safety: Always follow your pressure cooker’s instructions carefully.
• Spice Level: Don’t be afraid to adjust the amount of chilli powder to suit your taste.

Variations

• My Family’s Touch: My aunt always adds a pinch of kasuri methi (dried fenugreek leaves) at the end for an extra layer of flavour. It’s amazing!
• Spinach Boost: Stir in a handful of spinach during the last few minutes of cooking for added nutrients.
• Potato Power: Add diced potatoes along with the chickpeas for a heartier curry.

Vegan Adaptation

This recipe is already naturally vegan! Just double-check that your garam masala doesn’t contain any hidden animal products.

Gluten-Free Adaptation

This recipe is also naturally gluten-free. However, always check the labels of your spices to ensure they haven’t been processed in a facility that also handles gluten.

Spice Level Adjustment

• Mild: Reduce the chilli powder to ¼ tsp or omit it altogether.
• Medium: Use ½ tsp chilli powder as per the recipe.
• Hot: Increase the chilli powder to ¾ tsp or add a pinch of cayenne pepper.

Festival Adaptations

• Onam: This curry is a wonderful addition to an Onam sadya (feast).
• Diwali: Serve it with poori or bhatura for a festive Diwali meal.

Serving Suggestions

This chickpea curry is incredibly versatile. It’s fantastic with:

• Chappathis (Indian flatbread)
• Bhaturas (fried Indian bread)
• Steamed rice
• Naan bread

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well – just thaw completely before reheating.

FAQs

• What type of chickpeas work best for this curry? Kabuli chana (white chickpeas) are traditionally used, but desi chana (brown chickpeas) also work well and have a nuttier flavour.
• Can I use homemade tomato puree instead of tomato paste? Absolutely! Use about 1 cup of homemade tomato puree.
• How can I adjust the thickness of the curry? If it’s too thick, add a little more water. If it’s too thin, simmer it for a few more minutes without the lid.
• What is the best way to soak the chickpeas for optimal tenderness? Soak them overnight in plenty of water with a pinch of baking soda.
• Can this curry be made ahead of time? Yes! The flavours actually develop even more overnight. Just reheat gently before serving.