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For quite sometime I have been meaning to write my go-to chickpea curry (something that I cook quickly without much thought and yes can make it in my sleep too). The reason for calling this recipe Bombay chickpea curry has got nothing to its origin but rather the fact that I associate this curry with a lot of childhood memories growing up in Bombay now called Mumbai. I remember my maa making this for weeknight dinner meals with rice or rotis and I use to gulp it down with quick bites because I think her cooking has always been marvelous.

You can choose to add a bunch of veggies like cauliflower, zucchini, broccoli, carrots and potatoes to the gravy if you are looking for something more filling for weeknight meal. If you like something with coconut milk I have another recipe with Chickpeas in Coconut Milk on the blog. You can choose to add coconut milk to this dish but then it won’t taste it should but again you can totally choose to experiment however you like 🙂

 

This is a 100% vegan dish. How cool is that!

Eet smaakelijk! (Enjoy your meal in Dutch)

Print Recipe
Bombay Chickpea Curry Yum
Course Main Dish
Cuisine Maharashtrian
Prep Time 5 mins
Cook Time 30 minutes
Servings
people
Course Main Dish
Cuisine Maharashtrian
Prep Time 5 mins
Cook Time 30 minutes
Servings
people
Instructions
  1. In a heavy bottomed pan – add the oil and sauté the whole spices on a very low flame (don’t let it burn down), onion and garlic- ginger paste till it turns light brown. Add chopped tomato till turn turns little mushy.
  2. Incase of using dry chickpeas, they need to be soaked in water for atleast 6 hours (overnight preferable) and pressure cooked for 5 whistles/ 30 mins. If using canned chickpea, remember to drain the liquid and wash it well before using.
  3. Once the onion and tomato paste has turned mushy, add the chickpeas to this along with all the spices (turmeric, red chilli, coriander and cumin powder except garam masala) and mix well. Let this cook on low flame for 5 mins
  4. Add 1/2 cup of water for gravy
  5. Let this simmer under a cover on medium heat for 15 minutes till all the spices cook well.
  6. If you prefer a thicker gravy, after 15 mins remove the lid and check the status of the gravy (and choose to add water or not). If you like it little runny then add another 1/2 cup of water and bring everything to a good boil for 5 more mins.
  7. Season the gravy with salt and garam masala.
  8. Garnish with fresh coriander leaves and serve it with paratha, naan or roti.
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