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Chick pea Curry With Frithad Masala

This Chickpea Curry  is a flavorful  dish that brings together the rich, aromatic spices of the East Indian frithad masala  with the wholesome goodness of chickpeas.  The frithad masala, is a blend of dry-roasted spices and dry coconut, which gives this curry a wonderful taste and aroma.


250 grams of chick peas/ kabuli Channa

Soak for 6 to 8 hours with just enough water. Then pressure cook on high with just enough water, salt to taste , after the first whistle , cook on low flame for 20 to 25 minutes.

Keep aside , reserve the boiled chick  pea stock/ water.

For the frithad masala

3 dry kashmiri Chillies

2 teaspoons of coriander seeds

1/2 teaspoon of cumin seeds

1/2 teaspoon of pepper corn

1/2 teaspoon of fennel seeds

1/4 teaspoon of poppy seeds

1/4 teaspoon of sesame seeds

1/4 cup desiccated coconut

1/2 inch cinnamon stick

4 cloves

3 cardamom

Dry roast all the above mentioned ingredients and keep aside.

1 onion sliced

2 teaspoons of ginger garlic paste

1/2 teaspoon turmeric powder

Shallow fry the sliced onions till lightly brown


Grind all the above : roasted spices , fried onions , ginger garlic paste and  turmeric with just enough water to a paste

For sauteing

2 tomatoes finely chopped

3 green chillies slit

1 bay leaf

1/4 cup finely chopped coriander leaves

Salt to taste


Step 1

Heat up some oil in a vessel, add the bay leaf and finely chopped tomatoes. Cook the tomatoes until they turn soft , stir frying occasionally.

Step 2

Add the ground masala , slit green chillies, salt to taste and 1 cup water( boiled chick pea water). Allow to cook for 2 minutes, stirring occasionally.

Step 3

Add the boiled chick peas and some of its water . Allow to cook for 15 minutes on low flame.

Step 4

Finally, add the finely chopped coriander leaves. Cook for another 2 minutes.


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