Total Time
Prep 0 mins
Cook 10 mins

Also known as Chickpea Curry

Ingredients Nutrition


  1. Heat ghee and fry mustard till they begin to pop.
  2. Reduce heat, add onion, saute until translucent.
  3. Add garlic and fennel and saute for up to 5 minutes.
  4. dont let garlic burn.
  5. Reduce heat and add curry paste.
  6. Fry gently on low heat, constantly moving until water evaporates and paste darkens a little.
  7. Add tomato puree, chickpeas and tomatoes with ¼ pint hot water.
  8. Cook gently until water evaporates.
  9. Add another ¼ pint hot water and the salt, pepper and asafoetida.
  10. Cook gently until water has evaporated again leaving a dryish curry.
  11. Stir in coriander and serve.
Most Helpful

Really, really good. Let me say that again- really, REALLY good. This is the first successful Indian recipe I have made with prepared curry powder. I used 1.5 cups chickpeas cooked from dried and left off the tomato puree and optional asafetida, as neither was on-hand. Easy to throw together and the flavor was just great. The fennel adds such a nice touch and this is just a very pretty dish too, with the tan chickpeas, red tomatoes and green cilantro. I served with Cardamom Flavoured Chicken Cardamom Flavoured Chicken and spiced rice and the flavors paired really well. I found the technique of making a paste with the curry powder interesting and it worked quite well. I used canned tomatoes, and did not have to add any water- I just used some of the liquid from the can. We cooked the tomatoes for a little before adding the chickpeas too, as we prefer to have our tomatoes pretty cooked, but we didn't want the chickpeas to get mushy. I did find this made more like 3-4 servings as a side, rather than the 2 listed. I loved this and am looking forward to making it again... Yum! Thanks, Troy!!

Roosie January 15, 2005

We make this many times, once a week is a MUST, and its a favourite, we enjoy it with hot rotis everytime.

Charishma_Ramchandani February 10, 2002