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

***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.

Soobeeoz October 11, 2007

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

Charishma_Ramchandani March 20, 2002

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!

La Dilettante July 03, 2013

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