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Total Time
Prep 20 mins
Cook 30 mins

Inspired from a recipe in 'The essential Asian cookbook', and a regular on our table.

Ingredients Nutrition


  1. Drain the chickpeas and reserve the liquid.
  2. Heat the ghee (butter or oil) in a large saucepan, add the onion,ginger, garlic, chili and turmeric and cook on medium heat until onion is soft and golden.
  3. Add the tomatoes and cook for about 2 minutes.
  4. Add the chickpeas and ground coriander and cook for 10 minutes.
  5. Add 1 cup of reserved chickpea liquid and cook for a further 10 minutes.
  6. Add the garam masala, lemon juice and coriander leaves and cook gently for 2-3 minutes, adding more reserved liquid if needed to make a sauce.
  7. Serve over rice or with indian breads.
Most Helpful

5 5

***I made this again last night using green chillies and white onions, and am upping my rating to a 5. I had the left-overs for lunch today and tried a bit before heating them, and it's also good cold. My original review follows.*** Easy to make, and it tastes great. I used butter which gave the dish a lovely creaminess, 2 hot red chillis, and was generous with the spices. Not having any fresh onions I substituted powdered onion, which could just have made the difference between 4 and 5 stars. I plan to make it again using "real" onions, and will update my rating if applicable.

5 5

We have this on every alternate Thursday in our house and its a favourite wuth everyone.

5 5

Now, this is a winner! I love the rich, subtle flavors. Only changes I made: I dialed down the heat (my husband is super-sensitive to hot peppers) and used lime juice in place of lemon. Served atop brown basmati rice, with a dollop of cooling cucumber raita on top, and warm grilled naan bread on the side, it's sooooo delicious. I shall make this often!