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white chickpea masala

White Chickpea Masala - Restaurent Style Chickpea curry

Chickpea Masala recipe so a flavourful and tasty recipe made with chickpea and aromatic spices. It is often served with rice, roti, paratha, poori, etc. There are many different ways that make this recipe based on the region.
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Prep Time 20 minutes
Cook Time 40 minutes
Course Side Dish
Cuisine Indian
Servings 12

Ingredients
  

  • 500 gms Chickpea കടല, 2 1/2 cup
  • 2 No Tomato തക്കാളി
  • 2 Nos Onion സവോള - Chopped
  • 3 Nos Green chilies - slice lengthwise. Adjust as needed.
  • 1 inch Ginger - crushed
  • 7 Cloves Garlic വെളുത്തുള്ളി - crushed
  • 1 1/2 Teaspoon Cumin Powder
  • 1 Teaspoon Turmeric Powder മഞ്ഞള്‍പൊടി - ¼ Teaspoon
  • 2 1/2 Tablespoon Coriander Powder മല്ലിപ്പൊടി
  • 2 Tablespoon Kashmiri Chilli Powder മുളകുപൊടി
  • 2 Teaspoon Garam Masala ഗരം മസാല
  • 1 Teaspoon Black Pepper powder
  • 1/4 cup Coriander Leaves
  • 1 Teaspoon kasoori Methi is Dry Fenugreek Leaves
  • 1/4 cup Oil
  • 1 Tablespoon Salt ഉപ്പ്
  • 6 cups Water വെള്ളം

Instructions
 

Preparation

  • Crush ginger and garlic using a mortar and pestle.
  • Chop onions, tomatoes, and slit green chilies.

Boil Chickpeas

  • Wash chickpeas thoroughly and soak them in water for at least 5 hours or overnight.
  • Rinse soaked chickpeas and drain them into a pressure cooker.
  • Add 1 teaspoon turmeric powder, 1 teaspoon salt, and enough water to cover the chickpeas.
  • Cook over medium-high heat until the first whistle, then reduce to medium-low and cook for another 10 minutes.
  • Switch off the heat and wait for the pressure to release. Open the lid and set aside, reserving the cooking water.
    Note: Do not discard the water in which the chickpeas were cooked. We'll make use of it later.

Prepare Masala

  • Heat oil in a pan over medium heat.
  • Add crushed ginger and garlic, sauté until the color starts to change.
  • Add onions, green chilies, curry leaves, and 1 teaspoon salt. Sauté until onions are soft and light golden.
  • Reduce heat to low, add turmeric powder, coriander powder, Kashmiri chili power, black pepper sauté for 1-2 minutes until the raw smell disappears.
  • Add tomatoes and 1/2 teaspoon salt, cook until soft and mushy with the lid closed, stirring occasionally.
  • Add cumin powder and garam masala, mix well, then turn off the heat and let it cool.

Ground Masala Mixture

  • Transfer the spice mixture to a blender along with 1/4 cup of cooked chickpeas.
  • Grind to a fine paste, using water from the boiled chickpeas as needed.

Make Chickpea Curry

  • Wash the blender with water from the boiled chickpeas and add it to the pan.
  • Add remaining boiled chickpeas to the ground masala, combine well, and adjust salt and spices.
  • Bring to a boil, then reduce heat to low, cover, and cook for 4-5 minutes until the gravy thickens, stirring occasionally.
  • Add crushed Kasuri Methi and chopped coriander leaves, cook for another 2 minutes, then turn off the heat. Since the gravy is thick it may stick to the bottom of the pan.
  • Serve with Rice, chapati, naan etc.

Notes

  1. You can use either chili powder or Kashmiri chili powder. If you really like hot spicy then use 2 Tablespoons of chili powder. The other option is to take half chili powder and half Kashmiri chili powder. It is a personal preference.
  2. In Kerala-style cooking we saute the ginger and garlic first because If you add onion first then ginger and garlic won't fry well due to all the moisture in the onion.
  3. Before adding chili powder make sure the heat is low otherwise it will have a burned taste. Adjust the chili powder to your spice level.
Keyword kadala curry, vella kadala masala, white chickpea curry