Chickpea Gravy

A hearty, wholesome, and flavorful chickpea curry that's perfect for everyday meals. This delicious dish combines two aromatic gravies—a spiced nutty paste and a onion-tomato base—creating a rich and satisfying gravy that pairs beautifully with rice, rotis, or even bread.

Ingredients

For the Chickpeas:

200 grams chickpeas

Salt to taste

Water, as needed

Preparation:

Soak chickpeas for 6 to 8 hours. Wash and drain well. Pressure cook with just enough water and salt—1 whistle on high, then on low flame for 20 to 25 minutes.

Gravy Paste 1: Spice-Nut Blend

1 tbsp coriander seeds

1 tsp cumin seeds

½ tsp peppercorns

½ tsp fennel seeds

¼ tsp asafoetida powder

¼ tsp spice mix powder or any good garam masala powder

¼ tsp dry mango powder (amchur)

15 cashew nuts

3 kashmiri Chillies

Method:

Dry roast all the above lightly. Grind to a fine paste using just enough water. Set aside.

Gravy Paste 2: Onion-Tomato Base

2 medium onions, sliced

2 medium tomatoes, sliced

2 garlic cloves

Salt to taste

1 tbsp oil

Method:

Heat oil in a pan, sauté garlic, add onions and salt, cook until translucent. Add tomatoes and cook until soft. Cool and grind to a smooth paste.

For Preparing the Gravy

Salt, if needed

Water, as required

½ cup finely chopped coriander leaves

2 tbsp butter

2 tbsp oil

3 green chillies, slit

Method:

1. Heat oil and butter in a pan. Add the onion-tomato paste and sauté for 2 minutes.

2. Stir in the ground spice-nut paste along with ½ cup water. Cook for another 2 minutes.

3. Add the cooked chickpeas and mix well.

4. Adjust salt and add water as needed to achieve a gravy consistency. Stir in ¼ cup chopped coriander leaves.

5. Let it simmer for 2 to 3 minutes.

6. Finish with a small knob of butter, slit green chillies, and the remaining coriander leaves.

Homemade Spice Powder

Recipe video link

The combination of cinnamon, cardamom, cloves, nutmeg, and ginger creates a perfectly balanced spice blend that’s easy to prepare and store.

Ingredients

50 grams cinnamon sticks

20 grams cardamom pods

8 grams cloves

1 teaspoon nutmeg powder

1 teaspoon dry ginger powder

Method

1. Lightly dry roast each spice (cinnamon sticks, cardamom pods, and cloves) separately over low heat until aromatic. This step enhances the flavours of the spices.

2. Allow the roasted spices to cool completely before grinding.

3. Dry grind the cinnamon sticks to a fine powder, sift, and set aside in a bowl.

Dry grind the cloves and cardamom pods together to a fine powder. Sift this into the same bowl with the cinnamon powder.

4. Mix in the nutmeg powder and dry ginger powder with the ground spice mixture until well combined.

This recipe yields approximately 80 grams

Transfer the spice powder to an airtight bottle and store in a cool, dry place. Properly sealed.

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