Tomato Coconut Chickpea Curry

Tomato coconut chickpea curry.

A delicious dry curry without onion. Fresh coconut, tomato, garlic and some spices makes the curry flavourful and lip-smacking.

My mom used to make this curry with only tomato and garlic. She rarely used onions and the taste was awesome. Today I have followed her recipe but added fresh coconut too.

If you don’t have coconut you can omit it. Sometimes I also make it without coconut. With or without both are delicious. Or you can make it without garlic too. Use only tomato, ginger, coconut, green chilli and spices. You can use lemon juice instead of dry mango powder or use both if you like tangy curry.

 

Recipe

Chickpea – 1 cup

Green cardamom – 3

Clove – 3

Cinnamon – 1 inch piece

Bay leaf – 1

Salt to taste

Turmeric – 1/2 teaspoon

Ginger – 1 inch piece

Garlic – 4-5

Green chilli – 2 – 3

Tomato – 4 medium, chopped

Grated fresh coconut – 2 tablespoon +1 tablespoon, optional

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Cumin seeds – 1/2 teaspoon

Oil – 2 tablespoon

Amchur or dry mango powder – 2 teaspoon

Cilantro or coriander leaves 2 tablespoon + to garnish

Method

Soak the chickpea overnight.

Crush the cardamom, cinnamon and cloves in a mortal pastel.

Boil the overnight soaked chickpeas with green cardamom, cloves, cinnamon, bay leaf, salt and water.

Discard bay leaf and keep aside.

Grind tomatoes, green chilli, garlic, ginger and 2 tablespoon grated fresh coconut. Make a smooth paste.

Heat oil in a pan. Add cumin seeds and let them splutter.

Now add the ground mixture, turmeric powder, cumin powder, coriander powder and kashmiri red chilli powder.

Saute till oil leaves the side.

Add boiled chickpeas, 2 tablespoon cilantro or coriander leaves and salt. Add salt carefully. We have added salt while boiling the chickpeas. Mix well.

Add remaining water of boiled chickpeas.

Stir and cook on low flame for 10 minutes or until the water absorbed.

If you want thick gravy add little more water. I have made dry curry.
Add dry mango powder and mix well. If you don’t have dry mango powder you can use lemon juice. Or use both if you like tangy taste.

Taste and adjust salt. If you like you can add little more dry mango powder or lemon juice.

Garnish with chopped cilantro or coriander leaves and grated coconut.

Serve with paratha, puri, naan, roti or Indian flat bread or any bread.

Notes

1. Add chilli according to your taste. If you  like hot add more chilli.
2. You can add 1-2 tablespoon lemon juice if you like your curry tangy.
3. If you don’t like garlic you can omit it.

4. If you like the taste of coconut and want to make it without garlic, you can add 1/4 to 1/2 cup fresh grated coconut.

 

I would love to hear from you. Please share your thoughts and suggestions in comment.

Please visit my facebook page and hit the like button to get the latest update.

Facebook page

Stay connected at

Twitter

Instagram

Chickpea Potato Dry Sabji Or Curry / Guest Post For Avin S Kohli

Chickpea potato dry sabji or curry.

Bored with regular chana masala or spicy chhole or chickpea Curries?

Try this no onion garlic delicious chickpeas with potatoes.

If you want to make something spicy and delicious in a hurry this chickpea with potatoes is a best option if you have soaked and boiled chickpeas.

My blogger friend and amazing cook Avin of theyellowdaal asked me to write a guest post for her blog. I think its a best recipe for her blog. Because Avin is from Punjab and I am from Bengal. Why not mix matche Punjabi chhole and Bengali bhaja moshla or dry roasted mixed spices. Avin has a lovely blog. Do visit her blog for many awesome recipes from different cuisine.

This chickpeas goes well with puri, roti or Indian flat bread, paratha or simple daal chawal. Or use it as sandwich stuffing.

Its very easy to make. You don’t need onion garlic for it. But you can make it with onion garlic too if you like. I will share the mathod of both.

Recipe 
Chick peas – 1 cup

Potatoes – 3 medium

Green cardamom – 2

Cinnamon – 1/2 inch piece

Cloves – 3

Cumin seeds – 1/2 teaspoon

Asafetida or hing – a pinch

Green chilli – 2 – 3 chopped

Grated ginger – 1 teaspoon

Cumin powder – 1 teaspoon

Coriander powder 1 teaspoon

Turmeric powder – 1/4 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Garam masala powder – 1/4 teaspoon, optional

Amchur or dry mango powder – 1 teaspoon

Lemon juice – 1 teaspoon

Dry roasted mixed spices – 1 teaspoon

Ginger Julienne and cilantro for garnishing

Method 

Boil overnight soaked chickpeas or chana with 2 green cardamom 3 cloves and 1/2 inch piece cinnamon in a pressure cooker.

Let it cool down. Grind in a mixer grinder and keep aside. Don’t discard the remaining water, we will use it later.

Peel the potatoes. Cut into small cubes. First cut into 4 parts in length wise. Then make small pieces. Wash well. Drain and keep aside.

Heat oil in a pan. Fry the potatoes. And keep aside.

In the same oil add cumin seeds. When seeds starts to crackle add hing or asafetida.

Add grated ginger and chopped green chilli. Fry for few seconds.

If you want to add onion garlic add finely chopped 1 onion and 1 teaspoon garlic paste or minced garlic with ginger and chilli. Fry until onion becomes translucent.

Add ground chickpeas. Saute until chickpeas changes it’s colour. Stir continuously.

Add the fried potatoes.

Add salt, cumin powder, coriander powder, turmeric powder, kashmiri red chilli powder and garam masala powder. Mix well.

Add the remaining water of boiled chickpeas.

Mix and cover. Cook until the potatoes becomes soft.

Fried potatoes don’t take much time to cook so don’t add too much water.

When the potatoes becomes tender stir and cook until dried up. If you like you can make thick gravy. I have made it dry.

Add lemon juice, amchur or dry mango powder and dry roasted mixed spices.
For mixed spices dry roast 2 tablespoon each of cumin and coriander seeds, 3-4 cardamom, 1 inch piece cinnamon stick and 4 cloves. If you like it hot add 1-2 dry red chilli with it. After roasting let the mixture cool and grind them to make powder. Keep in airtight container for later use. 

Mix everything well. Taste and add more salt, lemon juice and dry mango powder if require.

Remove from heat.

Garnish with ginger julienne and cilantro. If you are using onion garlic you can use onion rings for garnishing.

Serve with puri, kachaudi, paratha, roti or Indian flat bread or daal chawal.

Even you can make delicious sandwiches with it. Keep it in refrigerator make sandwiches in a jiffy. Or enjoy with crisp toast.

Happy cooking 😊
I would love to hear from you. Please leave some words in the comment if you like the recipe.

Visit and like my facebook page for more delicious recipes

Facebook page
You can follow on

Twitter
Instagram 
Pinterest