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Chickpea Curry

Kabuli Channa curry with coconut milk, East Indian Bottle Masala and other spices.


200 gms chickpeas

2 green chillies finely chopped

2 onions finely chopped

1 tsp Ginger garlic paste

1 tbsp coriander powder

1 tbsp East Indian Bottle Masala

1/4 tsp chilli powder

200 ml thick coconut milk

few curry leaves

1/4 cup finely chopped coriander leaves

salt to taste


Soak the chicpeas overnight with enough water.

Pressure cook with just enough water , salt to taste on high. After the first whistle lower the flame and cook for 15 mins.

Add 3 tbsp ghee and stir fry the onions till lightly browned.

Add in the finely chopped green chillies and ginger garlic paste. Mix in the coriander powder, chilli powder, bottle masala,stir fry on low flame adding some of the cooked chickpea water.

Allow it to come to a boil. Add the curry leaves, cooked chickpeas . After a minute add the finely chopped coriander leaves and coconut milk.

Add salt if required, cook for another 10 mins in low flame.

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