Chickpea Coconut Milk Curry Recipe

Step 1: To begin making Chickpea Coconut Milk Curry Recipe, first soak 1 cup of chickpeas overnight in required water

Step 2: Next day, transfer the chole along with 3 cups of water into a pressure cooker with some salt, close the pressure cooker

Step 3: Pressure cook for 6-8 whistles and turn off the flame

Step 4: Allow the pressure to release naturally before you open the pressure cooker

Step 5: Now to make Chickpea Coconut Milk Curry; heat ghee in a heavy bottom pan

Step 6: Add the ginger, garlic and onions and saute till onions become tender

Step 7: This will take about three minutes

Step 8: Next add the tomato puree and bring it to a brisk boil

Step 9: Add the coconut milk and all the dry spice powders including turmeric powder, red chilli powder, cumin powder, coriander powder, garam masala, chaat masala, salt to taste and stir

Step 10: Add the cooked Kabuli chana to the tomato coconut milk gravy and combine well

Step 11: Cover and simmer Chickpea Coconut Milk Curry for 4 to 5 minutes and turn off the heat

Step 12: Check the salt and spices and adjust according to your taste

Step 13: Transfer the Chickpea Coconut Milk Curry into a serving bowl and serve hot

Step 14: Serve Chickpea Coconut Milk Curry Recipe along with Steamed Rice and Mint And Pomegranate Raita for a comforting lunch