Tantalising Indian Chickpeas Curry Recipe

Name: Tantalising Indian Chickpeas Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g chickpeas (available at any Indian grocery store); 1 large potato, washed, peeled and diced; 2 tablespoons pure wesson canola oil; 1/2 teaspoon cumin seed; 1/4 teaspoon ground fenugreek; 1/4 teaspoon asafoetida powder; 1/2 teaspoon coriander powder; 1/2 teaspoon turmeric powder; 1/2 teaspoon red chili powder; salt; 1 cup plain yogurt; 2 1/2 cups water; 1/2 teaspoon garam masala powder; 3 tablespoons fresh coriander leaves, washed and finely chopped

Servings: persons

100 g chickpeas (available at any Indian grocery store)
1 large potato, washed, peeled and diced
2 tablespoons pure wesson canola oil
1/2 teaspoon cumin seed
1/4 teaspoon ground fenugreek
1/4 teaspoon asafoetida powder
1/2 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
salt
1 cup plain yogurt
2 1/2 cups water
1/2 teaspoon garam masala powder
3 tablespoons fresh coriander leaves, washed and finely chopped

1
Soak the chickpeas overnight in water.
2
The next day, drain out the water.
3
Put the chickpeas in a large and wide pot.
4
Add fresh water and boil the chickpeas in it on high heat.
5
Heat oil in a pot.
6
Add cumin seeds and allow to splutter.
7
Once they stop spluttering, add the potato cubes.
8
Stir-fry on high heat for 5 minutes.
9
Add fenugreek powder, asafoetida powder, corriander powder, turmeric and red chilli powders and salt to taste.
10
Mix thoroughly.
11
Stir in 1 cup of thick yogurt{I use plain fat-free}.
12
Cook, stirring every 2 minutes, for 10 minutes.
13
Add the boiled and drained chickpeas.
14
Stir in 2 1/2 cups of water.
15
Bring to a boil.
16
Lower flame, cover and cook for 5 minutes on low heat.
17
Remove from flame.
18
Garnish with garam masala powder and corriander leaves.
19
Serve hot over long-grain Basmati white rice.
20
Enjoy!

166

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 100 g chickpeas (available at any Indian grocery store), 1 large potato, washed, peeled and diced, 2 tablespoons pure wesson canola oil, 1/2 teaspoon cumin seed, and more.

Yes, Tantalising Indian Chickpeas Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tantalising Indian Chickpeas Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions