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Recipe for Chickpea Curry

Recipe for Chickpea Curry

Recipe for Chickpea Curry

(Ref: RCP206)

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Chole and Baturas, or Pooris, is an ultimate dish when served piping hot with some freshly sliced Onions. Here the Chickpea is cooked in Spicy Tomato Gravy. This recipe is surely the best one to serve a satisfying meal for a large crowd.


2 to 4

Preparation Time:


Cooking Time:



Chickpeas - 2 cups (soaked in water overnight) or Tinned Chickpeas
 Oil - 3 tbsp 
 Pinch of Asafoetida (Hing) 
 Cumin Seeds - 1 tsp 
 Gram Flour (Besan) - 1 tbsp 
 Tomatoes - 1 
 Ginger grated - 1 tsp 
 Green Chillies - 1 
 Coriander Powder - 2 tsp 
 Turmeric Powder - ½ tsp 
 Red Chilli Powder - ½ tsp 
 Garam masala - ¼ tsp 
 Salt to taste 
 Chopped Cilantro (Coriander Leaves) for garnishing 
 Dash of Lemon Juice 


• Pressure cook the soaked Chickpeas for about 12-min or till you get 5-6 whistles (If you do not have a pressure cooker, boil in a saucepan, with lid on, until soft)

• Blend the Tomato, Green Chilli and Ginger to make a puree.

• Heat Oil in a pan, add Cumin Seeds and allow it to splutter and add Asafoetida. Then add the Gram Flour and stir fry for a minute.

• Add the Tomato Puree mixture, Coriander Powder, Turmeric, Red Chilli Powder, Garam Masala and cook for about 5-min on medium heat.

• By now the mixture will start leaving the Oil, this is the right time to add cooked Chickpeas with a half cup of Water.

• Add Salt and mix well, keep it covered and let it cook for about 10-min on medium heat. Stir in between and slightly mash the Chickpeas. (Water can be added to adjust the gravy consistency according to your choice)

• Garnish with chopped Cilantro (Fresh Coriander Leaves) and serve it piping hot with freshly sliced raw Onions.

"Dear Spices of India, Wonderfully the package arrived at 2pm!! Yippee! It was perfect timing as we are having a party and I wanted the Indian Sweets for the desert, so thanks again - I just wanted to check all was OK, and I look forward to using my spices. We are out on a limb here in Guernsey as far as spices are concerned. I shall be passing on your website to my relatives. Kind regards,"

- Catherine Plevin